CIMO-Escola Superior Agrária, Instituto Politécnico de Braganca, Campus Santa Apolónia, Apartado 1172, 5301-855 Braganca, Portugal.
Food Chem Toxicol. 2010 Feb;48(2):544-8. doi: 10.1016/j.fct.2009.11.029. Epub 2009 Nov 10.
The present study aimed to characterize five commercial honeys available in the Portuguese market in respect to their floral origins, physicochemical parameters and microbial safety and commercial quality assessment. Pollen profile, colour, moisture content, ash, acidity, electrical conductivity, pH, reducing sugars, apparent sucrose and HMF were the parameters analysed in each honey sample. Aerobic mesophiles, moulds and yeasts, fecal coliforms and sulphite-reducing clostridia were the microbial contaminants of interest studied. The antimicrobial effect against four fermentative yeasts was determined. Concerning the physicochemical parameters, all honey samples were found to meet European Legislation (EC Directive 2001/110) for all parameters, except for HMF and apparent sucrose. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. We also verified that the presence of honey differentially affected the growth of fermentative yeasts under study, depending on the type of yeast, but this growth was not significantly influenced by the type of honey used.
本研究旨在对葡萄牙市场上的五种商业蜂蜜进行特征分析，以确定其花卉来源、理化参数和微生物安全性及商业质量评估。在每个蜂蜜样本中分析了花粉图谱、颜色、水分含量、灰分、酸度、电导率、pH 值、还原糖、表观蔗糖和糠醛。研究了需氧中温微生物、霉菌和酵母菌、粪大肠菌群和亚硫酸盐还原梭菌等微生物污染物。还测定了四种发酵酵母的抗菌效果。就理化参数而言，除了糠醛和表观蔗糖外，所有蜂蜜样品均符合欧洲法规（欧盟指令 2001/110）的所有参数要求。微生物方面，商业质量被认为是良好的，所有样品在安全性参数方面均呈阴性。我们还发现，根据酵母的类型，蜂蜜的存在会对研究中的发酵酵母的生长产生不同的影响，但这种生长不受所使用的蜂蜜类型的显著影响。
