[蜜丸炼蜜过程中果糖、葡萄糖、5-羟甲基糠醛的热稳定性研究]
[Research for thermal stability of fructose, glucose, 5-hydroxymethyl-2-furfural during the process of refining honey of honeyed pill].
作者信息
Xian Jie-Chen, Zhang Ning, Feng Yi, Hong Yan-Long
机构信息
Shanghai University of Traditional Chinese Medicine Engineering Research Center of Modern Preparation Technology of TCM, Ministry of Education, Shanghai 201203, China.
出版信息
Zhong Yao Cai. 2011 Sep;34(9):1434-7.
OBJECTIVE
To research the thermal stability of Fructose, Glucose, 5-Hydroxymethyl-2-furfural (5-HMF) during the process of refining honey.
METHODS
The refined honey was placed under different temperature and time. High Performance of Liquid Chromatography (HPLC) coupled with Evaporative Light Scattering Detection (ELSD) were used for the determination of fructose and glucose content and HPLC-UV detector was used to detect the content of 5-HMF in refined honey.
RESULTS
The contents of fructose and glucose decreased meanwhile the amount of 5-HMF conversion increased with the temperature increasing and the time extension.
CONCLUSION
Temperature is the main factor and the content of fructose, glucose and 5-HMF has no significant change below 8 degrees C. Therefore, low-temperature method is recommended for the process of increasing the viscosity of honey.
目的
研究蜂蜜炼制过程中果糖、葡萄糖、5-羟甲基糠醛（5-HMF）的热稳定性。
方法
将炼制后的蜂蜜置于不同温度和时间条件下。采用高效液相色谱（HPLC）结合蒸发光散射检测（ELSD）法测定果糖和葡萄糖含量，并用HPLC-UV检测器检测炼制蜂蜜中5-HMF的含量。
结果
随着温度升高和时间延长，果糖和葡萄糖含量降低，同时5-HMF的转化量增加。
结论
温度是主要因素，8℃以下果糖、葡萄糖和5-HMF的含量无显著变化。因此，建议采用低温法提高蜂蜜的粘度。
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