CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, E 5301-855 Bragança, Portugal.
Food Chem Toxicol. 2012 Feb;50(2):258-64. doi: 10.1016/j.fct.2011.10.034. Epub 2011 Oct 13.
At the present time, the quality, integrity, sanitation and nutritional value of honeys receive attention on an international level due to the increasing content of chemicals in the aforementioned matrix. This work was conducted to evaluate the quality of 75 organic honey samples from the Trás-Os-Montes region (Portugal). Mean values obtained for physico-chemical parameters were: pH 3.7; 15.6% moisture; 0.26mS/cm electrical conductivity; 0.25% ash; 1.1mg/kg HMF; 15.3 Gothe diastase activity; 40.3meq/kg free acidity; 67.8% invert sugars and 2.7% apparent sucrose. All honey samples can be classified as monofloral Erica sp., as showed by pollen features. The amounts of phenols and flavonoids in the samples were also determined. In respect to sanitary quality (fecal coliforms) and safety (sulfite-reducing clostridia and Salmonella), all organic honey samples were negative. Furthermore, yeast and molds were detected in low counts, with mean values obtained of 5.5cfu/g and the value of total aerobic mesophiles obtained from honeys was established in 1.3×10(2)cfu/g±7.5×10(1)cfu/g. The levels of flavonoids had a stronger impact on both mesophiles (p=0.0004) and molds (p=0.0138) than the sucrose concentration (p=0.001 and 0.0278; respectively). The results reported in this study should be introduced in the organic honey label, and may help beekeepers, the industry, researchers and consumers better understand honey properties.
目前，由于上述基质中化学物质含量的增加，蜂蜜的质量、完整性、卫生和营养价值在国际上受到关注。本研究旨在评估来自葡萄牙特拉斯-奥斯-蒙特斯地区的 75 个有机蜂蜜样本的质量。所获得的理化参数平均值为：pH 值 3.7；水分 15.6%；电导率 0.26mS/cm；灰分 0.25%；糠醛含量 1.1mg/kg；糖化酶活性 15.3Gothe；游离酸度 40.3meq/kg；转化糖 67.8%，表观蔗糖 2.7%。所有蜂蜜样本均通过花粉特征归类为单花种 Erica sp。还测定了样品中酚类和类黄酮的含量。就卫生质量（粪便大肠菌群）和安全性（亚硫酸盐还原梭菌和沙门氏菌）而言，所有有机蜂蜜样本均呈阴性。此外，酵母和霉菌的检出数量较低，平均值分别为 5.5cfu/g 和总需氧中温菌值为 1.3×10(2)cfu/g±7.5×10(1)cfu/g。类黄酮的水平对中温菌（p=0.0004）和霉菌（p=0.0138）的影响均强于蔗糖浓度（p=0.001 和 0.0278）。本研究报告的结果应列入有机蜂蜜标签，这可能有助于养蜂人、行业、研究人员和消费者更好地了解蜂蜜的特性。
