Ivanova I K, Shits E Iu, Koriakina V V
Vopr Pitan. 2013;82(3):72-6.
NMR studies of carbohydrate composition of several varieties of honey and surface layer of Altai honey were carried out. Investigated samples were differing by their geobotanical nature, year of collection and thermal effect to which they were subjected. It is shown that compared with honey its surface layer is enriched with glucose while fructose is depleted. It is established that fructose diastereoisomers in honey are in equilibrium concentrations, so their distribution does not change at heating. The effect of temperature on the ratio of alpha-/beta-form glucose in honey was established. It has been shown that in the unheated honey the value of the ratio alpha-/beta-glucose was > 1, when honey was heating glucose anomerization occured and due to this the ratio value became < 1. Therefore, the ratio of glucose anomers in honey can be considered as an index of its thermal transformation and can be used as an additional technique at examining the honey quality.
对几种蜂蜜品种以及阿尔泰蜂蜜表层的碳水化合物组成进行了核磁共振研究。所研究的样本在地理植物性质、采集年份以及所经受的热效应方面存在差异。结果表明，与蜂蜜相比，其表层富含葡萄糖而果糖含量减少。已确定蜂蜜中的果糖非对映异构体处于平衡浓度，因此其分布在加热时不会改变。确定了温度对蜂蜜中α-/β-型葡萄糖比例的影响。结果表明，在未加热的蜂蜜中，α-/β-葡萄糖的比例值>1，当蜂蜜加热时会发生葡萄糖异头化，因此该比例值变为<1。因此，蜂蜜中葡萄糖异头体的比例可被视为其热转化的指标，并可作为检验蜂蜜质量的一项附加技术。
