超高静压对蜂蜜主要品质的影响

为探讨超高静压(high hydrostatic pressure,HHP)对蜂蜜主要品质的影响,该研究以荔枝蜂蜜为原料,研究了不同压力(300、450、600 MPa)和保压时间(5、10、20 min)对蜂蜜中果糖和葡萄糖含量、淀粉酶和蔗糖转化酶酶活性、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)和二羰基化合物含量的影响。结果表明,蜂蜜中果糖和葡萄糖质量分数分别为(50.5±0.8)%和(37.1±0.9)%,果糖和葡萄糖比率(F/G)为1.35～1.39,HHP未对其含量和比值产生影响。HHP处理造成淀粉酶和蔗糖转化酶活性分别损失了17.1%～40.4%和17.2%～56.3%,压力和时间对两种酶活都具有显著性影响(P> 0.05)。蜂蜜中5-HMF含量在(1.12±0.04) mg/kg,经HHP处理后其含量有下降。3-脱氧葡萄糖醛酮是该文蜂蜜中主要的二羰基化合物,经HHP处理后其浓度显著增加22.3%～31.2%。研究结果可为HHP在蜂蜜加工中的应用提供参考。

Effect of high hydrostatic processing on the quality of honey

In order to investigate the effect of high hydrostatic processing(HHP)on the quality of honey,litchi honey was used as a raw material to study different pressures(300,450,600 MPa)and holding time(5,10,20 min)on the fructose and glucose content,diastase and sucrose invertase activity,5-hydroxymethylfurfural(5-HMF)and dicarbonyl compounds content in honey.The results showed that the content of fructose and glucose in raw honey were(50.5±0.8)g/g and(37.1±0.9)g/g,respectively.The ratio of fructose and glucose(F/G)was 1.35-1.39.HHP didn’t influence their contents and F/G.The activity of diastase and invertase after HHP lost 17.1%-40.4%and 17.2%-56.3%,respectively.Pressure and time had significant effect on the activities of both enzymes(P>0.05).The 5-HMF was(1.12±0.04)mg/kg in raw honey and HHP decreased its content.3-Deoxyglucosone(3-DG)was the main dicarbonyl compound in honey and its content increased by 22.3%-31.2%after HHP.The results can provide reference for the application of HHP in honey processing.