Ramanauskiene Kristina, Stelmakiene Ada, Briedis Vitalis, Ivanauskas Liudas, Jakštas Valdas
Department of Clinical Pharmacy, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, Kaunas, Lithuania.
Department of Clinical Pharmacy, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, Kaunas, Lithuania.
Food Chem. 2012 Jun 1;132(3):1544-1548. doi: 10.1016/j.foodchem.2011.12.007. Epub 2011 Dec 13.
Different sorts of Lithuanian honey were analysed by quantitative determination of eight free phenolic acids and phenylpropanoid vanillin using high performance liquid chromatography (HPLC). Aqueous ethanol 60% was used as a solvent for preparation of honey samples. Amounts of phenolic acids honey solutions were in the range from 7.176 to 125.624mg/ml. Free phenolic acids and vanillin had been detected in all samples of honey, but their composition and amount depended on its botanic origin. p-Coumaric and ferulic acids proved to be the main components in the acacia and buckwheat honey. Raspberry and polyfloral forest honey contained the highest amounts of chlorogenic acid. Gallic acid is a principal phenolic acid in eucalyptus honey. The highest amount of vanillin was identified in buckwheat honey. The results of the analysis revealed that free phenolic acids and vanillin were detected in all honey samples analysed, and their range and amounts varied.
采用高效液相色谱法（HPLC）对不同种类的立陶宛蜂蜜进行了分析，定量测定了8种游离酚酸和苯丙素类香草醛。使用60%的乙醇水溶液作为溶剂来制备蜂蜜样品。蜂蜜溶液中酚酸的含量范围为7.176至125.624mg/ml。在所有蜂蜜样品中均检测到了游离酚酸和香草醛，但其组成和含量取决于蜂蜜的植物来源。对香豆酸和阿魏酸被证明是刺槐蜜和荞麦蜜中的主要成分。树莓蜜和多花森林蜜中绿原酸含量最高。没食子酸是桉树木蜜中的主要酚酸。在荞麦蜜中鉴定出的香草醛含量最高。分析结果表明，在所有分析的蜂蜜样品中均检测到了游离酚酸和香草醛，其范围和含量各不相同。
