一种蜂蜜香精的制备

选取天然蜂蜜,对其以同时蒸馏萃取法提职其挥发性成分,经GC-MS分析,鉴定出45种物质.根据其分析结果,结合调香经验,调配出天然感良好的蜂蜜香精,不仅香气逼真,而目味道良好.     

云南有毒蜜粉源区蜂蜜中的主要有毒生物碱分析

云南有毒蜜粉源区发生中毒事件的蜂蜜多采自中华蜜蜂蜂群,以中华蜜蜂和蜂蜜为研究对象,通过中华蜜蜂采访有毒蜜粉源植物的行为观测和蜂蜜孢粉学检测,进行蜂蜜溯源分析。中华蜜蜂对昆明山海棠、南烛、草乌和曼陀罗植株的花朵均会表现出采访行为。在溯源分析的基础上选择雷公藤甲素、阿托品和乌头碱为高效液相色谱检测的标准品,选用Symmetry C18,流动相乙腈∶水体积比为1∶9,梯度洗脱,流速1 m L/min,检测波长220nm,柱温为室温,测定中华蜜蜂蜂蜜样品中的主要天然有毒物质。结果表明:不同有毒蜜粉源区中华蜜蜂蜂蜜样品中含天然有毒物质的情况不同,雷公藤甲素为主要检出有毒物质,其在25~500 g/m L范围内线性良好,加标回收率在107.28%~119.78%之间。研究有毒蜂蜜中的主要天然有毒物质,能为蜂蜜溯源、安全性评价和监测评估食用蜂蜜中毒提供参考。     

其他食品文摘

蜂蜜来源的鉴定方法 蜂蜜是按矿物质含量来分级的,其质量可以用其磷含量的比色分析来取得更有效的评定。在硝酸中加入5～7％钼酸铵;在冰醋酸中加入0.03～0.06％联苯胺;以及醋酸钠的饱和溶液,以这些作试剂。 如显示的是深蓝色,那末蜂蜜是天然的。如是白色,则为人造的。如为淡蓝色,则为有部分天然蜂蜜的掺杂品。这一测试,是把蜂蜜和试剂点滴在滤纸上进行的。     

蜂蜜果冻的研制

介绍了蜂蜜取代白糖制作果冻的意义;对以蜂蜜、柠檬酸和复合胶粉为原料制作果冻的工艺配方进行了研究。结果表明,当蜂蜜30%、柠檬酸0.25%、复合胶粉1%～1.2%时生产出的果冻具有天然蜂蜜的风味,口感良好。      

国外专利文摘四则

蜂蜜营养价值极高,含有大量为人体需要的糖分和多种维生素酶,但天然蜜蜂产量远不能满足人类需要,由于销售价格较高,在各种食品的加工利用方面还仅限于不大的范围内。为此,日本特许43－2748提出一项人造蜂蜜的制造方法。这种方法是在分析天然蜂蜜含有的各种有效营养成分的基础上,仿天然蜂蜜的各种成分,加以人工配合进行发酵制成。     

蜂蜜干粉对面粉指标及烘焙品质的影响

蜂蜜是一种功能性的天然糖类配料,含有丰富的营养和果糖,可以应用在烘焙食品中来改善产品品质。蜂蜜干粉是蜂蜜固化干燥得到的产物,可以克服蜂蜜添加的缺陷,达到跟添加蜂蜜一致的功效,本文将探讨蜂蜜干粉在烘焙产品中的实际应用效果,从其对面粉指标的影响、对操作过程以及成品效果的作用进行全面评估,进一步验证蜂蜜干粉的功效以及特点分析。     

α-淀粉酶在检验真假蜂蜜中的应用

针对蜂蜜掺假和造假的问题,对真蜂蜜及耐高温α-淀粉酶中的蛋白质含量、淀粉酶活性进行测定分析.实验结果表明:天然蜂蜜在低温条件下可长期保持其酶值基本不变,但是在高温条件下,随着储存时间延长,其酶值就会明显下降.而耐高温α-淀粉酶酶值均没有发生明显变化.通过蜂蜜样品中的α-淀粉酶与耐高温α-淀粉酶酶学性质的比较为判别真蜂蜜与掺假蜂蜜提供依据.     

御蜂阁蜂产品系列讲座(六十四) 勿将蜂蜜制品当蜂蜜

正蜂蜜是蜜蜂经过充分酿造后的天然产物,没有添加任何成分,也没有减少任何成分的才能称作"蜂蜜"。在蜂蜜中添加任何淀粉类、糖类、微量元素、增稠剂等物质,都只能称为"蜂蜜制品"。很多消费者将蜂蜜膏、蜂蜜乳当作蜂蜜买回去,有的消费者甚至误认为蜂蜜膏营养价值胜过蜂蜜。女人蜂蜜、老年蜂蜜、儿童蜂蜜,这些蜂蜜都是蜂蜜制品,其营     

打击食品欺诈:用NMR检测蜂蜜掺假

正蜂蜜不仅是一款甜味美食,更是一种保健食品,它的营养及抗衰老价值历来备受人们青睐。古埃及金字塔中就曾发现过蜂蜜,其因天然抗菌性与良好的防腐性能得以保存下来。1851年,世界范围内养蜂业的诞生则始于一种实用的活动框架蜂箱的发明。据不完全统计,全球蜂蜜市场预计在2023年前以约70%的年增长率快速发展,而消费需求的增加也给蜂蜜行业带来了更大的压力。当前,全球蜂蜜市场的巨大需     

新型天然食品配料在谷物食品中的应用

蜂蜜是一种功能性的天然配料,含有丰富的营养和果糖,可以应用在烘焙食品中来改善产品品质。蜂蜜干粉是蜂蜜固化干燥得到的产物,可以克服液态蜂蜜添加的缺陷,达到比添加液态蜂蜜更卫生安全稳定一致的功效,探讨蜂蜜干粉在烘焙产品中的实际应用效果,从其对小麦粉指标的影响、对操作过程以及成品效果的作用进行全面评估,进一步验证蜂蜜干粉的功效以及特点分析。     

The aroma of beeswax

Norfolk beeswax with a good honey aroma was used as a source of honey volatiles. Low- and medium-boiling volatiles of beeswax were studied using combined gas chromatography-mass spectrometry-odour assessment, 28 compounds being conclusively identified and a further 20 tentatively.     

Estimation of the honeydew ratio in honey samples from their physicochemical data and from their volatile composition obtained by SPME and GC‐MS

Differentiation of nectar and honeydew honeys is difficult, not only because of the wide variability in composition and organoleptic properties among samples from the same source, but also because of the frequent existence of honeys resulting from a blend of nectar and honeydew. A mathematical expression to evaluate the relative presence of honeydew in a honey sample (HD) has been developed from relevant physicochemical properties of honey samples selected as highly representative of both honey types on the basis of their physico‐chemical and melissopalynological analysis. As honey aroma depends on its volatiles composition, GC‐MS analysis of the volatile fraction obtained by SPME has been carried out in order to evaluate its usefulness in honey source differentiation. Stepwise regression from multicomponent volatiles data was used for the estimation of HD and for determining which volatile compounds were related to the different honey sources. Copyright © 2004 Society of Chemical Industry     

Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania

Honey is collected from various flowering plants and its composition, particularly volatile flavour compounds to some extent depends on the nectar source. Therefore, some volatile constituents may be indicators of honey origin. In this study the volatile profiles of 15 honey samples of different botanical origin and one beebread sample are characterised. Volatiles were collected by means of SPME and analysed by GC/MS. Botanical source of honey samples was established by the melissopalynological method: 11 of analysed samples were unifloral rape honeys, 1 clover, 1 caraway and 2 polyfloral. In total 93 compounds in honey and 32 in beebread were identified. They involve different classes of chemical compounds, including alcohols, ketones, aldehydes, acids, terpenes, hydrocarbons, benzene, and furan derivatives. Benzaldehyde and benzenacetaldehyde were the only compounds found in all 15 honey sample. Dimethyl sulphide, pentanenitrile, benzylnitrile were identified in 14 honeys; isobutane, octanoic and nonanoic acids in 13 samples; furfural, linalool and nonanal in 12 samples; octanal, lilac aldehyde C, hotrienol and decanal in 11 samples and finally 2-methylbutanenitrile in 10 honey volatile fractions. Remarkable variations were observed in the composition of volatiles in honey from different sources. In addition, volatile profiles of honey samples were analysed after 3 months of storage and it was found that the amount of headspace volatiles in the majority of samples decreased.     

Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris,Datça and Fethiye regions by SPME/GC/MS technique

The aroma impact volatiles of twenty‐four pine honey samples produced in Marmaris, Datça and Fethiye regions of Turkey were evaluated by solid phase micro extraction/gas chromatography/mass spectrometry (MS) technique and the results were evaluated by using the analysis of variance and Duncan tests. A total of eight common volatiles nonanal, nonanol, decanal, octanal, 16‐oxosalutaridine, dodecanal, nonadecane and pentadecane were detected in three regions. The total area of the common volatiles were 73.01%, 78.10% and 73.91% in Marmaris, Datça, and Fethiye regions, respectively. There were not significant differences (P < 0.05) between the common volatiles detected in pine honey samples from three different regions. The major contributers to the pine honey aroma seems to be nonanal (aldehyde, citrus, fatty, floral, green, piny), nonanol (green, sweet, oily), decanal (soap, orange peel, tallow), and octanal (fat, soap, lemon, green). Nonanal seems to be the principal volatile component in all samples having average values of 46.82% in Marmaris, 51.67% in Datça and 48.63% in Fethiye regions.     

SPME followed by GC–MS: a powerful technique for qualitative analysis of honey volatiles

Volatile compounds from 40 honey samples of different botanic origin were analyzed by SPME followed by GC–MS. In order to obtain complementary data for an overall characterization of honey aroma, two different SPME fiber coatings (polyacrylate and carboxen/polydimethylsiloxane) were employed. The use of both fibers with a single chromatographic column afforded the identification or characterization, based on GC retention and mass spectral data, of a total of 193 volatile components. A total of 166 honey volatiles were characterized (146 identified) from CAR/PDMS data, this fiber being the most appropriate for isolation of low molecular weight compounds. Polyacrylate fiber was better for extraction of polar semivolatiles, allowing to identify 120 compounds and to characterize 132. Besides typical nectar components such as limonene, linalool, etc., different compounds from fermentation (ethanol and 2,3-butanediol), processing (furan derivatives), hive treatment (thymol), etc. were detected. Although many volatiles were common to most honey samples analyzed, other seemed to be characteristic of certain honey types. Electronic supplementary material  The online version of this article (doi:) contains supplementary material, which is available to authorized users.     

Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

High fructose corn syrup (HFCS) was added at 5% to 40% to Indiana wildflower honey and added at 40% to Ohio and Indiana honeys from blueberry, star thistle, clover and wildflower, and an unknown source to simulate honey adulteration. Unadulterated honeys were also stored at 37 ºC from 1 to 6 mo. The volatile composition was measured by Selected Ion Flow Tube Mass Spectrometry (SIFT‐MS). Most volatiles decreased in concentration with both increasing HFCS and storage time. Furfural significantly increased in concentration in all adulterated honeys and 1,3‐butanediol, acetonitrile, and heptane in some adulterated honeys. During storage, the volatiles that increased were maltol, furfural, 5‐methylfurfural, and 5‐hydroxymethyl furfural in all honeys and also acetic acid and 1‐octen‐3‐ol levels in some honeys. Soft independent modeling by class analogy (SIMCA) was used to differentiate the volatile profiles of adulterated honeys from fresh and stored honeys. The volatile profiles of honeys in accelerated storage for up to 4 mo and the honeys adulterated with 40% HFCS were significantly different. Acetic acid had the most discriminating power in Ohio star thistle and blueberry honeys and unknown honey while furfural had the greatest discriminating power in Indiana blueberry, star thistle, and clover honeys. Adulteration and storage of honey both reduced the volatile levels, but since they changed the volatile composition of the fresh honey differently, SIMCA was able to differentiate adulteration from storage. Practical Application: Analysis of adulterated and stored honeys determined that both decrease volatile levels, and no clear indicator volatiles were found. However, SIMCA can be used to distinguish the volatile profiles of fresh or stored honeys, from adulterated honeys.     

Effects of carbohydrate and noncarbohydrate sweeteners on the orange spirit volatile compounds

Various carbohydrates are permitted to sweeten spirits, whereas noncarbohydrates sweeteners are not currently approved for use. The effect of the addition of sucrose, glucose, fructose, honey, maple syrup, acesulfame K, aspartame and sorbitol on the flavor compounds of orange spirit has been studied by HS-SPME-GC analysis. Nine volatile compounds resulted affected by the sweetening: 2 aldehydes (acetaldehyde, benzaldehyde), 3 esters (ethyl-octanoate, ethyl-nonanoate and n-octyl-acetate), 2 alcohols (nonanol and linalool) and 2 hydrocarbons (δ-3-carene and valencene). Fructose, honey, acesulfame K and sorbitol had no effect on volatiles relative to an unsweetened control unlike sucrose, glucose, maple syrup and aspartame that decreased significantly (P?0.05) the headspace concentration of some volatiles. These results could be of assistance for an understanding of the role of sweeteners in the determining the extent of the volatile partition in the vapor phase affecting the flavor perception of the orange spirit.     

Generation of linalool derivatives in an artificial honey produced from bees fed with linalool-enriched sugar syrup

This paper presents a novel procedure to investigate the bioconversion of nectar components via the ‘intermediate’ honeybee and under the effect of the conditions in the beehive. The procedure was applied with linalool, the major component in the extract of Citrus spp. flowers, in order to investigate its bioconversion to linalool derivatives, the major volatiles of citrus honey. Bees were fed daily with 1 L sugar syrup 1:1 (w/v) containing 1 mL of (±) linalool, while control bees were fed with the same amount of linalool-free syrup. The artificial honey was analysed by means of ultrasound-assisted extraction followed by GC–MS analysis. The results show that the formation of both furan and pyran linalool oxides as well as terpendiol I is favoured, probably catalysed by the enzymes secreted by the bee. On the contrary, important linalool derivatives of citrus honey such as lilac aldehydes, cis- and trans-dehydroxy linalool oxides (E)-2,6-dimethyl-6-hydroxy-2,7-octadienal and (Z)-8-hydroxylinalool were absent in the artificial honey, suggesting the requirement of a plant-derived enzyme for their bioconversion. The same stands for (E)-8-hydroxylinalool, major volatile of citrus honey, although small amounts were present in the artificial honey. From these results, it can be concluded that feeding honeybees with linalool-enriched sugar syrup is not an effective way to produce artificial citrus honey similar to the natural one.     

Use of honey bees (Apis mellifera L.) to detect the presence of Mediterranean fruit fly (Ceratitis capitata Wiedemann) larvae in Valencia oranges

BACKGROUND: When fruit deteriorates a characteristic profile of volatile chemicals is produced that is different from that produced by healthy fruits. The identification of such chemicals allows the possibility of monitoring the fruit for early signs of deterioration with biological sensors. The use of honey bees and other insects as biological sensors is well known. This study aimed to identify the volatiles produced by oranges infested with larvae of the Mediterranean fruit fly and to test the ability of honey bees, conditioned to this volatile chemical profile, to detect such oranges. RESULTS: Seventeen compounds that were present in higher concentrations in the volatile profiles of infested oranges than in those of insect‐free fruits were mixed at the same relative concentrations as those in the collected volatiles of infested oranges. The synthetic mixture was used to train honey bees by classical Pavlovian conditioning and subsequent tests showed that they were then able to discriminate between medfly‐infested and uninfested oranges. CONCLUSION: This study demonstrates an innovative way of detecting, at an early stage, the symptoms of damage to oranges by the Mediterranean fruit fly. Copyright © 2012 Society of Chemical Industry