Department of Agro Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
Food Chem. 2013 Dec 1;141(3):2802-11. doi: 10.1016/j.foodchem.2013.05.102. Epub 2013 Jun 1.
The quality of 10 buckwheat honeys, collected from Italian and est European beekeepers declaring to produce monofloral honey, were evaluated by means of their pollen, physicochemical, phenolic and volatile composition data. The results of the traditional analyses and in particular electrical conductivity, optical rotation, pH and sugar composition revealed some poorly pure samples that could not fit in the buckwheat tipology. Honey volatiles, analysed by solid phase microextraction (SPME) and gas chromatography-mass-spectrometry (GC/MS), showed more than 100 volatile compounds, most of them present in all honey samples but with quantitative variation. Besides many furfural derivates, 3-methylbutanoic acid was the main volatile compound found in most of honeys. Also the presence of 2- and 3-methylbutanal and pheynalcetaldehyde confirmed the typical buckwheat aroma of some studied samples, corroborating physicochemical data. The HPLC phenolic profile was similar across the samples and p-hydroxybenzoic and p-coumaric acids proved to be the main components.
10 种荞麦蜂蜜的质量，由意大利和东欧养蜂人采集，他们声称生产单一花种蜂蜜，通过花粉、物理化学、酚类和挥发性成分数据进行评估。传统分析的结果，特别是电导率、旋光度、pH 值和糖组成，显示出一些不纯的样品，不符合荞麦的分类。用固相微萃取（SPME）和气相色谱-质谱联用（GC/MS）分析蜂蜜挥发物，显示出 100 多种挥发性化合物，其中大多数存在于所有蜂蜜样品中，但含量有所不同。除了许多糠醛衍生物外，3-甲基丁酸是大多数蜂蜜中主要的挥发性化合物。2-和 3-甲基丁醛以及苯乙醛的存在也证实了一些研究样品的典型荞麦香气，这与物理化学数据相符。HPLC 酚类图谱在样品间相似，对羟基苯甲酸和对香豆酸被证明是主要成分。
