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Nstor H Malacalza Marta A Caccavari Guillermina Fagúndez Cecilia E Lupano 《Journal of the science of food and agriculture》2005,85(8):1389-1396
Samples of 63 unifloral honeys of the province of Buenos Aires, Argentina, from Eucalyptus spp, Lotus spp, Helianthus annuus, Melilotus albus, Brassicaceae, clovers other than Lotus and Melilotus, and Sagittaria montevidensis, were obtained by cold extraction at the laboratory. The frequencies of occurrence of pollen types, and the moisture, hydroxymethylfurfural, ash, acidity and proline contents were determined. Electrical conductivity, pH and colour were also analysed. Honey presented a high percentage (about 40%) of unifloral honey. The most frequent unifloral honeys were from Eucalyptus spp, Lotus spp and Helianthus annuus. Samples had a low pollen diversity with six to 19 pollen types, the most important nectariferous taxa being those that characterized the unifloral honeys. All samples presented moisture, hydroxymethylfurfural, ash and free acidity contents according to international standards. The colour of the honey was from water white to light amber, and all samples had a very low ash content. Significant differences at the 5% level in the hydroxymethylfurfural content, electrical conductivity, colour and proline content were observed among honeys from different floral origins. However, a high variability between samples from the same floral origin was observed, indicating that other factors such as accompanying pollen and geographical origin affect the physicochemical characteristics of honey. Copyright © 2005 Society of Chemical Industry 相似文献
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测定东北地区收集的16批椴树蜜中椴树花粉占总花粉比例;并采用福林酚法测定各批次椴树蜜中的总酚含量;采用DPPH自由基清除法、ABTS+自由基清除法与铁离子还原能力(ferric reducing antioxidant power,FRAP)法测定各批次椴树蜜的总抗氧化能力。结果表明:16批椴树蜜中椴树花粉占总花粉含量分别在7.14%~76.73%之间,椴树花粉含量可用于椴树蜜纯度鉴定,其中7个批次的椴树蜜判定为椴树单花蜜,9个批次椴树蜜为椴树杂花蜜;椴树单花蜜的总酚含量以没食子酸计在174.64μg/g~222.82μg/g,杂花蜜为223.73μg/g~329.18μg/g;DPPH法测得椴树单花蜜的IC50值为(46.61±10.91)g/L~(107.76±34.17)g/L,杂花蜜IC50值为(24.72±6.89)g/L~(76.75±8.09)g/L;测得椴树单花蜜ABTS+自由基清除能力以Trolox计为(0.14±0.07)mmol/kg~(0.43±0.10)mmol/kg,椴树杂花蜜ABTS+自由基清除能力为(0.25±0.01)mmol/kg~(0.56±0.04)mmol/kg;测得椴树单花蜜铁离子还原能力以FeSO4计为(1.96±0.08)mmol/kg~(2.82±0.08)mmol/kg,椴树杂花蜜铁离子还原能力以FeSO4计为(2.08±0.07)mmol/kg~(3.81±0.11)mmol/kg。结果显示,椴树蜜有一定的抗氧化活性,抗氧化活性与总酚含量呈正相关,但与椴树蜜纯度相关性不强。 相似文献
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Dilek Bayraktar Tomris Altuğ Onoğur 《International Journal of Food Science & Technology》2011,46(5):1060-1065
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. 相似文献
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Ana M Gonzlez Params J Alfonso Gmez Brez Rafael J Garcia‐Villanova Teresa Rivas Pal Ramn Ardanuy Albajar Jos Snchez Snchez 《Journal of the science of food and agriculture》2000,80(1):157-165
Sixty honey samples from six different production zones of the provinces of Salamanca, Zamora and Cáceres (western Spain) were analysed for 13 common legal physicochemical parameters and 17 mineral elements (13 cations and four anions) in order to test for their geographical classification. Application of linear stepwise discriminant analysis to a number of variables made of a selection of analytical results and their simple mathematical functions allowed, firstly, discrimination between honeys from all six zones and, secondly, discrimination between honeys from the three zones of the province of Salamanca. The most discriminant variables selected for the six zones were 10 in number, a combination of three physicochemical parameters and nine elements, with a result of 91.38% of correctly classified samples; for the three zones of the province of Salamanca, regarded with special interest in our study, six variables were selected (made of eight elements) with a result of 97.07% of correctly classified samples. © 2000 Society of Chemical Industry 相似文献
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Maria Ciappini María Vitelleschi Amalia Calviño 《International Journal of Food Properties》2016,19(1):111-123
Palynological, physicochemical, and sensory methods were applied to ascertain the most discriminant variables for honey characterization. Fifteen physicochemical parameters, six indicators of antioxidant capacity and eight sensory attributes were considered. Clover and eucalyptus honeys were differentiated when the linear discriminant analysis was applied. Electrical conductivity, sugars, ferric ion reducing, and Trolox equivalent antioxidant capacity were the most discriminant variables. Odor and color intensities were the sensory attributes scoring the major differences between honeys. The canonical correlations technique pointed out that differences were related primarily to the content of pollen from Trifolium, Medicago sativa, and Lotus. These standards of quality provide a differentiating tool to classify unifloral honeys. 相似文献
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介绍了蜂蜜结晶的原因及结晶形成过程、影响蜂蜜结晶的因素,综述了蜂蜜解晶的技术方法和利用蜂蜜结晶特性研制异态蜂蜜的前沿动态。 相似文献
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Honey producers have been heating honeys at mild temperatures below 100 °C chiefly in order to prevent post-bottling crystallization. In this study, we aimed to determine the effects of thermal treatment on the HMF content of honeydew and floral honey during the isothermal heating process at mild temperatures. Water content, formol number, total acidity, pH value and minerals were also determined in both honey types as their characteristics differ with composition, which is able to affect the rate of HMF formation. Potassium content and pH value were found as the distinguishing properties and both were greater in honeydew honey than in floral honey (p<0.01). Honeydew and floral honey samples were heated at 75, 90 and 100 °C for 15-90 min and analysed for HMF content by HPLC-RP. The Arrhenius model was used to calculate reaction rate constants and activation energies which were found to be different for each of the honey types. Heating at 90 °C for up to 90 min in floral honeys and up to 75 min in honeydew honeys did not cause a significant increase of HMF and not exceed the threshold level of 40 mg kg−1. Our results show that the excessive HMF content might be related to primitive storage conditions rather than overheating. 相似文献
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采集近两年西北地区油菜蜜、葵花蜜、洋槐蜜和枸杞蜜样品,对其中的五种农药(啶虫脒、吡虫啉、噻虫嗪、多菌灵和克螨特)进行残留检测。针对儿童,孕龄女性及老人三类敏感人群,用风险商值进行蜂蜜膳食暴露风险评估。结果表明,五种农药残留的检出率在5.22%~29.57%之间,参照欧盟限定的农药残留最大限量标准,13.91%的啶虫脒含量超标,吡虫啉超标率为7.83%。不同蜜源蜂蜜的农药残留检出率从25%~100%,枸杞蜜农药检出率最高。对不同蜜源植物蜂蜜的农药残留含量进行方差分析,发现多菌灵,啶虫脒和吡虫啉残留水平都存在显著差异,这可能跟蜜粉源植物中农药的污染程度密切相关。三类人群的风险商值均低于1%,说明残留风险较低,可以接受。在不同人群中,10岁以下儿童的膳食暴露风险最高。 相似文献
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M. Kamran Azim 《International Journal of Food Science & Technology》2012,47(2):362-368
Characterisation of honey proteins has been considered advantageous for differentiating floral and geographical origin of honey. We analysed protein profiles of multi‐ and mono‐floral honey samples from different regions and harvest dates. The molecular masses of chromatographic peaks were in the range of 10–>200 kDa. Owing to comparable molecular masses, interesting correlation between profiles of honey proteins reported earlier and observed in this study could be established. Chromatograms of honey proteins revealed three novel peaks of molecular masses ~220, 129 and 26 kDa. Statistical analysis of peak areas showed that the 84‐kDa peak was different among all honey samples and the 220‐kDa peak was important for differentiation between multi‐ and mono‐floral honey samples. Chromatograms of several‐year‐old honey samples were different from fresh samples because of depletion of high molecular mass peaks that indicated in situ proteolysis. The results supported the notion of applying gel filtration as cost‐effective and robust technique for honey protein characterisation. 相似文献
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Isabel Escriche Melinda KadarMarisol Juan-Borrás Eva Domenech 《Food research international (Ottawa, Ont.)》2011,44(5):1504-1513
This study evaluates the usefulness of flavonoids (naringenin, hesperetin, chrysin, galangin, kaempferol, luteolin, pinocembrin, and quercetin) and phenolic acids (caffeic acid and p-coumaric acid) together with 37 volatile compounds in the differentiation between lemon blossom honey (Citrus limon) and orange blossom honey (Citrus spp.). The total content of flavonoids and phenolic acids is twice as high in lemon honey (6.20 mg/100 g) as in orange honey (3.64 mg/100 g); naringenin and caffeic acid were the main compounds in all cases. Hesperetin, a floral marker of citrus honey, was not significantly different for the two types of honey. A multivariate PLS2 analysis showed that some volatile compounds such as, 4 lilac aldehydes and bencenacetaldehyde (all abundant in orange honey) were negatively correlated with 4 flavonoids: pinocembrin, chrysin, naringenin and quercetin, and caffeic phenolic acid (all abundant in lemon honey). Moreover, the last 5 compounds were positively correlated with: 6 alcohols, 2 ketones, acetaldehyde and furanmethanol. This is a first approach to employ all of these compounds together with appropriate statistical techniques to differentiate between two varieties of citrus honey, and therefore it could be an interesting tool for their authentication. 相似文献
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The colour of 23 thyme and 13 avocado honeys was assessed by tristimulus colorimetry based on their spectra, using diffuse reflectance spectrophotometry and spectroradiometry, with the application of the equations for the uniform colour space CIELAB proposed by the Commission Internationale de lEclairage. The best results for distinguishing between the two types of honey have been obtained from spectroradiometry rather than from spectrophotometry. With the discriminant analysis it has been revealed that the two honey types studied are better characterised when considering lightness, chroma (
) and hue angle as variables (94% correct), with
and the hue being the parameters with the highest discriminating power. 相似文献