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3种蜜源蜂蜜香气成分差异化信息分析研究

The analysis research of three nectar source honey aroma ingredients differentiation information

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【作者】 裴高璞史波林赵镭高海燕顾建明支瑞聪屠振华刘芳竹

【Author】 PEI Gao-pu;SHI Bo-lin;ZHAO Lei;GAO Hai-yan;GU Jian-ming;ZHI Rui-cong;TU Zhen-hua;LIU Fang-zhu;School of Life Science,Shanghai University;Institute of Foods and Agriculture Standardization,China National Institute of Standardization;China Food Industry Promotion Center;Beijing Research Institute for Nutritional Resource;

【机构】 上海大学生命学院中国标准化研究院食品与农业标准化研究所(国家)食品行业生产力促进中心北京市营养源研究所

【摘要】 为挖掘不同蜜源蜂蜜香气成分差异,采用顶空固相微萃取-气质联用(GC-MS)法对油菜蜜、洋槐蜜以及椴树蜜3种蜜源蜂蜜香气成分进行了分析研究,并从蜂蜜香气成分种类构成、种类含量、特有成分分析了3种蜜源蜂蜜香气之间的差异。结果表明,油菜蜜、洋槐蜜香气成分种类构成相似,主要香气成分为醇类、酯类、酸类、醛类、烷烃类、酮类、呋喃和苯及其衍生物类,椴树蜜主要香气成分中除以上几大类外还含有一定的酚类、萜烯类物质,是椴树蜜特有类物质,但3种蜜源蜂蜜香气成分中各类物质含量相差较大,并且每种蜜源蜂蜜香气都有其特有的香气成分。油菜蜜、洋槐蜜、椴树蜜3种蜜源蜂蜜香气成分在种类构成、种类含量、特有成分上存有较大差异,特别是椴树蜜与油菜蜜和洋槐蜜之间的差异更为显著,这些差异性信息的分析研究为蜜源、掺假鉴别提供了理论依据和技术参考。

【Abstract】 To explore the differences of different nectar source honey aroma composition, aroma components in 3 kinds of monofloral hoeny from rape, locust and linden were analyzed by headspace solid phase microextraction(SPME) followed by gas chromatography and mass spetrometry(GC-MS), and the difference between the three nectar honey aroma were analyzed from species composition,species content, unique component of honey aroma components. The results indicated that the main aroma components of rape honey and locust honey are alcohols, esters, acids, aldehydes, alkanes, ketones, furan and benzene and its derivatives, and linden honey aroma components also contains a certain amount of phenols and terpenes in addition to the above categories, but three nectar honey aroma components in all kinds of material content is large difference, and every honey aroma has its unique aroma components. Rape, locust and linden honey aroma components exists greater difference in species composition, species content, unique component, in particular the difference between the linden honey and rape honey, locust honey is more significant. The analysis and research of differences information provide theoretical basis and technical reference for identifying honey nectar and adulteration.

【基金】 国家自然科学基金项目(31101292)
  • 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2014年02期
  • 【分类号】S896.1
  • 【被引频次】19
  • 【下载频次】566
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