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布拉卡廷加蜂蜜的高酸度蜂蜜:一个新的监管限制提案
Adriane Costa Dos Santos1, Siluana Katia Tischer Seraglio1, Breno Baumgartner do Amaral1
1Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil.
Food research international (Ottawa, Ont.)
|January 1, 2024
概括
布拉卡廷加蜂蜂蜜 (BHH) 具有高的自由酸度,在四个月内超过了国际标准. 这种酸度不会影响BHH质量,但阻碍了商业化,需要进行标准的重新评估.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业化学 农业化学
- 食品质量和安全 食品质量和安全
背景情况:
- 布拉卡廷加蜂蜂蜜 (BHH) 是一种独特的产品,具有特定的质量特征.
- 国际监管蜂蜜标准为自由酸度等参数设定了极限.
- 了解储存期间的BHH质量对于其市场可行性至关重要.
研究的目的:
- 在短期存储期间监测BHH的自由酸度.
- 评估BHH的其他质量参数,并与国际标准进行比较.
- 根据科学数据,提出BHH的修订后的自由酸度极限.
主要方法:
- 在四个月内每月监测BHH样本中的自由酸度.
- 分析水分含量,水活性,电导率,pH值,5-基甲基和亚利法性有机酸 (AOA).
- 测量参数与国际监管蜂蜜标准的比较.
主要成果:
- 所有BHH样本在四个月内都超过了50mEq kg-1的自由酸度极限,达到62.7mEq kg-1.1.
- 其他质量参数保持在国际范围内,表明高的自由酸度不会影响BHH的整体质量.
- 随着自由酸度的增加,AOA总度下降,排除了收获后发酵为原因.
结论:
- BHH的高自由酸度对其符合当前的国际蜂蜜标准构成了挑战,影响了商业化.
- 这项研究表明,需要重新评估BHH的自由酸度极限.
- 建议提出一个新的65mEq kg-1的自由酸度极限,以防止欺诈和支持BHH养蜂链.
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