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成熟和非成熟蜂蜜营养成分差别分析

  • 日期:2018-03-20 19:29
  • 作者:袁媛
  • 浏览数:263

成熟和非成熟蜂蜜营养成分差别分析

 

袁媛1,杨前浩1,李红艳1,章晋武2,张飞2,邓泽元1*

1. 南昌大学食品科学与技术国家重点实验室,江西南昌 330047

2. 南昌同心紫巢生物工程有限公司)

 

摘要: 本文以洋槐、荆条和油菜三种来源的成熟蜂蜜和非成熟蜂蜜为研究对象,对比成熟蜂蜜和非成熟蜂蜜水分、淀粉酶、蔗糖转化酶、葡萄糖氧化酶、脯氨酸、5-羟甲基糠醛(5-HMF)、总黄酮和总酚含量的差别。结果表明,成熟蜂蜜和非成熟蜂蜜中淀粉酶、蔗糖转化酶、葡萄糖氧化酶和脯氨酸具有显著性差异,成熟蜂蜜的淀粉酶值、蔗糖转化酶值、葡萄糖氧化酶值和脯氨酸含量、总黄酮含量均高于非成熟蜂蜜,同时,成熟蜂蜜的5-HMF含量明显比非成熟蜂蜜低,而水分含量和总酚含量的差异不显著。

关键词: 成熟蜂蜜;非成熟蜂蜜;水分含量;;脯氨酸

 

The difference Study between mature and immature honey

 

Yuan Yuan1, Yang Qianhao1, Li Hongyan1, Zhang Jinwu2, Zhang Fei2, Deng Zeyuan1*

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China2. Tong Xin Zi Chao Bio-Engineering Co., Ltd., Nanchang, 330047, China)

 

Abstract: In this paper the contents of moisture amylase sucrose invertase glucose oxidase proline 5-hydroxymethyl furfural(5-HMF) total flavonoids and total phenolic acids were used to compare the differences between mature and immature honeys acacia Vitex and rape. The results showed that there were significant differences in amylase sucrose invertase glucose oxidase and proline between honey and immature honey The contents of amylase sucrose converting enzyme glucose oxidase and proline in mature honey were higher than those in mature honey the 5-HMF content of mature honey was lower than that of non-mature honey but the difference of water content and total phenol content was not significant.

Keyword: mature honey; immature honey; moisture content; enzyme; proline

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