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本地和进口蜂蜜的物理化学成分与质量标准相关

Hael S A Raweh¹, Ahmed Yacine Badjah-Hadj-Ahmed², Javaid Iqbal¹

¹Melittology Research Lab, Department of Plant Protection, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia.

Foods (Basel, Switzerland)

|June 10, 2023

概括

当地的蜂蜜通常含水分和甲 (HMF) 含量较低,但电导率 (EC) 和透析活性比进口蜂蜜高. 一些本地蜂蜜超过了酸度标准,突出了需要质量意识的必要性.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
农业科学农业科学

背景情况:

蜂蜜的质量和真实性对于消费者信任和健康至关重要.
遵守已确定的蜂蜜标准可以确保产品的有效性和营养价值.
了解蜂蜜性质的变化对于质量控制至关重要.

研究的目的:

评估本地和进口蜂蜜样本的植物起源和物理化学特性.
为了比较当地蜂蜜与进口蜂蜜的质量参数.
评估蜂蜜是否符合既定质量标准.

主要方法:

进行了花粉分析,以确定蜂蜜样本的植物来源.
测量了关键的物理化学性质,包括水分,颜色,电导率 (EC),自由酸度 (FA),pH,透析活性,基甲基 (HMF) 和个体糖含量.
分析了40个本地和进口蜂蜜样本.

主要成果:

与进口蜂蜜 (17.2%和23 mg/kg) 相比,本地蜂蜜的湿度 (14.9%) 和HMF (3.8 mg/kg) 较低.
当地蜂蜜显示出较高的EC (1.19 mS/cm) 和透析活性 (11.9 DN),而不是进口蜂蜜 (0.35 mS/cm和7.6 DN).
当地蜂蜜较深 (102.3毫米普恩德尺度),自由酸度较高 (61 meq/kg),有些蜂蜜超过了50 meq/kg的限值.

结论:

当地蜂蜜和进口蜂蜜之间存在着物理化学特性和植物多样性的显著差异.
虽然大多数蜂蜜都符合糖分标准,但一些本地蜂蜜的高自由酸度值得注意.
需要提高认识和质量调查,以确保健康的蜂蜜具有良好的营养价值.

关键词:

亲爱的,亲爱的,亲爱的,亲爱的,亲爱的,亲爱的梅里索帕利诺学分析物理化学特性物理化学特性质量控制质量控制质量控制

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