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Kinetics of 5-hydroxymethylfurfural formation in chinese acacia honey during heat treatment |
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| Authors: | Yuyu Zhang Yi Song Tingting Zhou Xiaojun Liao Xiaosong Hu Quanhong Li |
| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China 2. National Engineering Research Center for Fruits and Vegetables Processing, Beijing, 100083, China 3. Ministry of Agriculture, Key Laboratory of Fruit and Vegetable Processing, Beijing, China |
| Abstract: | In this paper, the 5-hydroxymethylfurfural (HMF) contents of the acacia honeys after heat treatment were determined by HPLC; the kinetics of HMF formation was also investigated. The HMF content of acacia honey was 0.38±0.01mg/kg, but rapidly increased to the maximum of 18,320.07±14.29 mg/kg at 190°C and decreased to 1,180.24±6.54 mg/kg at 230°C after heating. The HMF content increased gradually in honey samples heated in 12 h at the temperature of 80, 100, and 120°C. The apparent frequency constant was k f =3.91×1025/h, and the apparent activation energy was E a=173.10 kJ/mol. The HMF content in the acacia honey was related to honey composition, heating temperature, and time, and the HMF formation could also be related to the initial honey pH. |
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