Determination of volatile characteristics of Greek and Turkish pine honey samples and their classification by using Kohonen self organising maps

Forty-four samples of pine honey were analysed, 22 from Greece and 22 from Turkey. A purge & trap–gas chromatograph–mass spectrometer system was used for the extraction, separation and identification of volatile and semi-volatile compounds. In all, 77 compounds were extracted and identified. Two of them, the 3-carene, and one unidentified compound (m/z 55, 79, 91, 107, 123, 165) were found to be specific to Turkish honeys and may be considered as markers characterising the Turkish origin of samples. Beyond this result, and by using the Kohonen self-organizing map (KSOM), a clear differentiation was obtained between the Turkish and Greek pine honey samples from a global consideration of all the analysed volatile constituents.     

Application of headspace-solid-phase microextraction and HPLC for the analysis of the aroma volatile components of treacle and determination of its content of 5-hydroxymethylfurfural (HMF)

In this investigation, the headspace volatiles of treacle samples from three different producers were subjected to GC-MS and HPLC analysis in order to assess the variation in their aroma volatile composition and their content of 5-hydroxymethylfurfural (HMF). The volatile constituents were rich in aliphatic short chain acids, specially acetic acid, alcohols, aldehydes, ketones, and furan derivatives. The HMF content varied according to the producer from 66 mg/kg to 179 mg/kg. The present investigation is considered to be the first, which determine the volatile aroma profile and HMF content for treacle.     

Development of an HS-SPME-GC method to determine the methyl anthranilate in Citrus honeys

An efficient and simple method for determination of methyl anthranilate (MA) in Citrus spp. honeys by headspace-solid-phase microextraction-gas chromatography (HS-SPME-GC) was developed and validated. Experimental design was used to investigate the effects of the principal extraction parameters. The central composite design (CCD) and the desirability function were used to find the experimental conditions providing the optimal HS-SPME result. Validation was carried out in terms of specificity, linearity, limit of detection (LOD) and quantitation (LOQ) (0.149 and 0.324 μg/g, respectively), method precision (RSD 7%), LOQ precision (RSD 6.5%), and was resulted accurate and robust. Finally, the applicability of the method to the determination of MA in a number of commercial Citrus spp. honey samples was demonstrated, the content ranged from 0.63 to 3.26 μg/g.     

水蜜桃果醋的研制

本文介绍了以水蜜桃为主要原料，采用液态发酵和固态发酵相结合的特殊工艺，生产出品质优良的水蜜桃果醋。该工艺既提高了原料的利用率又保持了水蜜桃果醋所特有的风味。     

采用近红外光谱技术检测蜂蜜中蔗糖含量的研究

利用近红外透射光谱快速测量蜂蜜中的蔗糖含量,采用偏最小二乘方(PLS)回归,建立光谱测量值与化学值之间的校正模型,找出二者的相关性,探讨近红外检测技术应用于蜂蜜品质分析的可能性。     

蜂蜜-柿子汁发酵饮料的研制

研究了蜂蜜、柿子汁发酵饮料的制作工艺及酵母菌、醋酸菌接种量、醋酸发酵温度和发酵时间对产品感官质量的影响。结果表明:含糖量25%的蜂蜜、柿子汁为原料,接种3%的酵母菌种子液,28℃发酵4d,然后接种5%的醋酸菌种子液,32℃条件下发酵6d得到的发酵饮料,具有蜂蜜和柿果的清香味,质量和口感最好。     

高效液相色谱测定蜂蜜中链霉素含量

建立了反相高效液相色谱分析蜂蜜中链霉素残留量的方法.样品采用酸性甲醇溶液提取,研究了样品在C18色谱柱上的保留行为.采用高效液相色谱法分离,外标法定量分析,标准曲线的线性关系数为0.9998,线性范围为8.7～870μg/L.蜂蜜中链霉素平均回收率89.0%～110.0%,最低检出限低于10μg/kg.该分析方法具有良好的重现性,定量结果的相对标准偏差均小于10%.