蓝莓蜜主要品质特性及挥发性成分分析

目的:近年来，蓝莓蜜作为市场上炙手可热的一个新近开发蜜种，由于产量有限，市面上的蓝莓蜜质量参差不齐，为了让人们更好地了解蓝莓蜜，对蓝莓蜜的基本品质特性、抗氧化性及挥发性成分进行了研究。方法:采用气相色谱-质谱联用（GC-MS）法分析蓝莓蜜的挥发性成分；参照食品安全国家标准中的方法测定蓝莓蜜的理化性质、微生物和污染物；采用分光光度法测定4种蓝莓蜜中总酚、总黄酮、脯氨酸含量、DPPH自由基清除能力和总抗氧化能力来分析蓝莓蜜的品质特性。结果:理化性质检测结果表明采自长白山蜂场的蓝莓蜜LM17为一级品（优质蜂蜜），不含呋喃果糖酶（BFF）、大米糖浆标志物（SMR）、甜菜糖浆标志物（SMB）、甜菜糖浆（BS）、糖浆标志物（SMX）、大环内酯类物质和甘露糖，属于无掺假、无添加的纯天然蜂蜜；菌落总数、大肠菌群、霉菌计数、嗜渗酵母计数均低于蜂蜜国家标准指标。镉、铅、蝇毒磷、氟胺氰菊酯和双甲脒五种有毒有害物质含量远低于蜂蜜国家标准指标或未被检出。4个蓝莓蜜样品总抗氧化性由强到弱分别为:LM17>LM-MJ18ZH>LM-MJ18ZZ>LM18TH，其中各样品的抗氧化物质总酚、总黄酮、脯氨酸的含量均有显著差异。蓝莓蜜样品中共检测出60种挥发性成分，其中3-甲基-戊酸、庚酸、顺式-芳樟醇、苯甲醛4种物质属于致香成分，其致香成分数量与其他香味明显的蜂蜜（如野坝子蜜和椴树蜜）所含的致香物质数量相当，由此也可推断蓝莓蜜的清香滋味应该主要来自这些成分；其中蓝莓与蓝莓蜜共有的挥发性成分为乙醇、苯甲醛、辛烷三种；而1-甲基-4-（1-甲基乙烯基）-苯、1,2,4-三甲基-5-（1-甲基乙基）-苯、（S）-（+）-3-甲基-1-戊醇、顺式-5-乙烯基四氢-α，5-三甲基-2-呋喃甲醇、5,5-二甲基-3-氧代-1-环己烯-1-甲醛、3-（2,2,6-三甲基-7-氧杂双环4.1.0]庚-1-基）-2-丙烯醛、（E）-1-（2,6,6-三甲基-1,3-环己二烯-1-基）-2-丁烯-1-酮、1- {2-3-甲基-3-（5-甲基-呋喃-2-基）-丁基]-环氧乙烷-2-基}-乙酮、4,5-二氢-5,5-二甲基-4-异亚丙基-1H-吡唑、8-丙氧-塞德兰这10种物质则为蓝莓蜜特有的挥发性成分。结论:通过对蓝莓蜜的基本理化性质、抗氧化性物质含量、抗氧化能力及挥发性成分等的分析，蓝莓蜜的所有挥发性成分中属于致香成分的有4种，综合基本理化性质、微生物、农药残留、污染物、抗氧化性、挥发性成分及致香成分的研究，鉴定了采自长白山蜂场的蓝莓蜜（LM17）属于优质蜂蜜。

Analysis of Major Quality Characteristics and Volatile Components of Blueberry Honey

Objective: As the most popular honey newly developed in the market, blueberry honey has attracted extensive attention in recent years. However, the quality difference of blueberry honey was large on the market because of the limitation of yield, in order to make people better understand blueberry honey, we studied the basic quality characteristics, antioxidant and volatile components of blueberry honey. Methods: The volatile components of blueberry honey were analyzed by GC-MS. The basic physical and chemical indexes of blueberry honey were determined according to the national standard method, the contents of total phenols, total flavonoids, proline, DPPH radical scavenging capacity and total antioxidant capacity in four blueberry honey were determined by spectrophotometry. Results: The test results of physical and chemical properties show that the blueberry honey LM17 collected from Changbai Mountain bee farm was a first-class product (high-quality honey). It did not contain BFF enzyme, SMR, SMB, BS, SMX, macrolides and mannose. It was a pure natural honey without adulteration. The total number of colonies, coliform group, mold count, osmotic yeast count were lower than those of the national standard of honey. The contents of cadmium, lead, coumaphos, fluvalinate and amitraz were far lower than the national standard index of honey or had not been detected. The total antioxidant activity of four blueberry honey samples from strong to weak were LM17>LM-MJ18ZH>LM-MJ18ZZ>LM18TH, there were significant differences in the contents of total phenols, total flavonoids and proline. A total of 60 volatile components were detected in the blueberry honey samples. Among them, 3-methyl-valeric acid, heptanoic acid, cis-linalool, and benzaldehyde belong to the aroma components, and the number of aroma components was more obvious than other scents. Honey (such as Elsholtzia rugulosa Hems L. honey and Linden honey) contained the same amount of aroma substances. It could also be inferred that the fragrance and flavor of blueberry honey should mainly come from these ingredients, among them, the volatile components shared by blueberry and blueberry honey were ethanol, benzaldehyde and octane. The 10 substances included 1-methyl-4-(1-methylvinyl)-benzene, 1,2,4-trimethyl-5-(1-methylethyl)-benzene, (S)-(+)-3-methyl-1-pentanol, cis-5-vinyltetrahydro-α,5-trimethyl-2-furanmethanol, 5,5-dimethyl-3-oxo 1-cyclohexene-1-carbaldehyde, 3-(2,2,6-trimethyl-7-oxabicyclo4.1.0]hept-1-yl)-2-propenal, (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, 1-{2-3-methyl-3-(5-methyl-furan-2-yl)-butyl]-oxiran-2-yl}-ethanone, 4,5-dihydro-5,5-dimethyl-4-isopropylidene-1H-pyrazole, 8-propoxy-cedrane were the unique volatile component of blueberry honey. Conclusion: Through the analysis of the basic physical and chemical properties, antioxidant content, antioxidant capacity and volatile components of blueberry honey, there were 4 kinds of aroma components in all volatile components of blueberry honey. Based on the study of basic physical and chemical properties, antioxidant, volatile components and aroma components, LM17 was identified as high-quality honey.