Al-Ghamdi Ahmad, Mohammed Seif Eldin A, Ansari Mohammad Javed, Adgaba Nuru
Bee Research Chair, Department of Plant Protection, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia.
National Centre for Research, Environment and Natural Resources Research Institute, P.O. Box 6096, Khartoum, Sudan.
Saudi J Biol Sci. 2019 May;26(4):845-848. doi: 10.1016/j.sjbs.2017.06.002. Epub 2017 Jun 3.
Many of the components, which render honey its specific aroma, flavor, and biological activity, are unstable over time and thermolabile. This study was aimed to compare the chemical composition, effect of heating as well as the time of heat exposure, and storage period on the quality of honey samples from () and (). Methods of the Association of the Official Analytical Chemists (AOAC) were used in this study. The mean values for both and . honeys were, respectively: moisture (18.5, 13.7%); glucose (35.2, 36.3%); fructose (33.7, 33.8%); sucrose (7.3, 2.9%); invert sugar (68.9, 70.4%); ash (0.26, 1.1%); acidity (51.8, 98.4 meq/kg); pH (3.6, 4.4) and Hydroxy methyl furfural (HMF) (3.78, 3.17 mg/100 g). Honey from contained less moisture, have higher acidity and ash contents than honey. Significant alterations ( < 0.05) in glucose, fructose, sucrose, and acidity were noticed after six months. Honeys exposed to heating for 15 and 30 min at 50 and 80 °C have shown increased thermo-generated HMF after 15, 30, and 45 days. HMF reached 16.30 ± 1.1 in and 7.41 ± 1.4 mg/100 g in honeys that exposed for 30 min at 80 °C. Honey from showed more heat tolerance to thermo-generation of HMF than honey from .
许多赋予蜂蜜独特香气、风味和生物活性的成分，会随着时间推移而不稳定且具有热不稳定性。本研究旨在比较来自（）和（）的蜂蜜样本的化学成分、加热效果以及热暴露时间和储存期对蜂蜜质量的影响。本研究采用了美国官方分析化学家协会（AOAC）的方法。两种蜂蜜的平均值分别为：水分（18.5%，13.7%）；葡萄糖（35.2%，36.3%）；果糖（33.7%，33.8%）；蔗糖（7.3%，2.9%）；转化糖（68.9%，70.4%）；灰分（0.26%，1.1%）；酸度（51.8，98.4 meq/kg）；pH值（3.6，4.4）以及羟甲基糠醛（HMF）（3.78，3.17 mg/100 g）。来自（）的蜂蜜水分含量较低，酸度和灰分含量高于（）蜂蜜。六个月后，葡萄糖、果糖、蔗糖和酸度出现了显著变化（P < 0.05）。在50℃和80℃下加热15分钟和30分钟的蜂蜜，在15天、30天和45天后热生成的HMF有所增加。在80℃下暴露30分钟的（）蜂蜜中HMF达到16.30±1.1，（）蜂蜜中达到7.41±1.4 mg/100 g。来自（）的蜂蜜对HMF热生成的耐热性比来自（）的蜂蜜更强。
