Grainger Megan N C, Manley-Harris Merilyn, Lane Joseph R, Field Richard J
Department of Chemistry, University of Waikato, Private Bag 3105, Hamilton, New Zealand.
Department of Chemistry, University of Waikato, Private Bag 3105, Hamilton, New Zealand.
Food Chem. 2016 Jul 1;202:484-91. doi: 10.1016/j.foodchem.2016.02.029. Epub 2016 Feb 4.
The kinetics of conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) were investigated in mānuka honeys and DHA-doped clover honeys stored between 4 and 37°C. Both the disappearance of DHA and appearance of MGO were confirmed as overall, first order reactions, albeit probably composites of multiple reactions. Increasing the storage temperature accelerated the rate of DHA loss and the initial rate of formation of MGO, but better conversion efficiency was observed at lower temperature. At 37°C, more MGO was lost at later times in mānuka honey compared to DHA-doped-clover honey. Thirty-seven New Zealand mānuka honeys and four clover honeys were analysed for various chemical and physical properties; comparison of rate constants and these parameters identified some positive correlations.
在4至37°C储存的麦卢卡蜂蜜和添加二羟基丙酮（DHA）的三叶草蜂蜜中，研究了二羟基丙酮（DHA）向甲基乙二醛（MGO）转化的动力学。DHA的消失和MGO的出现均被确认为整体一级反应，尽管可能是多个反应的复合反应。提高储存温度会加速DHA的损失速率和MGO的初始形成速率，但在较低温度下观察到更好的转化效率。在37°C时，与添加DHA的三叶草蜂蜜相比，麦卢卡蜂蜜在后期损失了更多的MGO。分析了37种新西兰麦卢卡蜂蜜和4种三叶草蜂蜜的各种化学和物理性质；速率常数与这些参数的比较确定了一些正相关关系。
