School of Science, RMIT University, Bundoora Campus, Bundoora, Vic 3083, Melbourne, Australia.
School of Science, RMIT University, Bundoora Campus, Bundoora, Vic 3083, Melbourne, Australia.
Food Chem. 2018 Feb 15;241:143-149. doi: 10.1016/j.foodchem.2017.08.070. Epub 2017 Aug 24.
The present work investigated the physicochemical and structural properties of Tulsi, Alfalfa and two varieties of Manuka honey derived from medicinal plants. Chemical analysis yielded data on the content of reducing sugars (glucose and fructose) that dominate the honey matrix, and of the minor constituents of protein, phenols and flavonoids. Standard chemical assays were used to develop a database of water content, electrical conductivity, pH, ash content, visual appearance and colour intensity. Physicochemical characteristics were related to structural behaviour of the four honey types, as recorded by small-deformation dynamic oscillation in shear, micro- and modulated differential scanning calorimetry, wide angle X-ray diffraction and infrared spectroscopy. The preponderance of hydrogen bonds in intermolecular associations amongst monosaccharides in honey yields a semi-amorphous or semi-crystalline system. That allowed prediction of the calorimetric and mechanical glass transition temperatures that demarcate the passage from liquid-like to solid-like consistency at subzero temperatures.
本工作研究了来自药用植物的 Tulsi、紫花苜蓿和两种麦卢卡蜂蜜的物理化学和结构特性。化学分析提供了有关占蜂蜜基质主导地位的还原糖（葡萄糖和果糖）以及蛋白质、酚类化合物和类黄酮等次要成分含量的数据。标准化学分析用于开发数据库，其中包含水含量、电导率、pH 值、灰分含量、外观和颜色强度。通过在剪切中进行小变形动态振荡、微调制差示扫描量热法、广角 X 射线衍射和红外光谱法记录四种蜂蜜类型的结构行为，将物理化学特性与结构行为相关联。在蜂蜜中单糖之间的分子间缔合中氢键占主导地位，形成半非晶或半晶态体系。这允许预测示差扫描量热法和力学玻璃化转变温度，这些温度标志着在零下温度下从液态到固态稠度的转变。
