蜂蜜：化学成分、稳定性与真实性。
Honey: Chemical Composition, Stability and Authenticity.
作者信息
Escuredo Olga, Seijo M Carmen
机构信息
Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain.
出版信息
Foods. 2019 Nov 15;8(11):577. doi: 10.3390/foods8110577.
Abstract
This Special Issue contains innovative research papers on the characterization, chemical composition and physical properties of honey. This constitutes very useful information to avoid frauds and to guarantee the authenticity of this food product. The knowledge of the particularities of honey is increasingly demanded by beekeepers and consumers, and also by labs to typify honeys according to their botanical origin and to check their quality. Melissopalynological, sensorial and physicochemical techniques are being used to study the characteristics of honeys samples from different plant sources and geographical areas. The combination of these analytical techniques with mathematical and statistical methods or chemometrics allows researchers to identify a set of variables or individual parameters that define independent samples, providing a practical solution to classify honey according to the geographical or the botanical origin.
摘要
本期特刊包含有关蜂蜜特性、化学成分和物理性质的创新性研究论文。这构成了非常有用的信息，可避免欺诈行为并保证这种食品的真实性。养蜂人和消费者以及实验室越来越需要了解蜂蜜的特性，以便根据其植物来源对蜂蜜进行分类并检查其质量。目前正在使用蜂蜜孢粉学、感官和物理化学技术来研究来自不同植物来源和地理区域的蜂蜜样本的特性。这些分析技术与数学和统计方法或化学计量学相结合，使研究人员能够识别出定义独立样本的一组变量或单个参数，为根据地理或植物来源对蜂蜜进行分类提供了切实可行的解决方案。
相似文献
1
Honey: Chemical Composition, Stability and Authenticity.蜂蜜：化学成分、稳定性与真实性。
Foods. 2019 Nov 15;8(11):577. doi: 10.3390/foods8110577.
2
Characterization of Kenyan Honeys Based on Their Physicochemical Properties, Botanical and Geographical Origin.基于理化性质、植物来源和地理来源对肯尼亚蜂蜜的特性分析
Int J Food Sci. 2019 Jan 10;2019:2932509. doi: 10.1155/2019/2932509. eCollection 2019.
3
Characterization of Spanish honeys with protected designation of origin "Miel de Granada" according to their mineral content.根据矿物质含量对具有受保护原产地名称“Granada 蜂蜜”的西班牙蜂蜜进行特征描述。
Food Chem. 2012 Dec 1;135(3):1785-8. doi: 10.1016/j.foodchem.2012.06.057. Epub 2012 Jun 29.
4
Indication of the geographical origin of honey using its physicochemical characteristics and multivariate analysis.利用蜂蜜的理化特性和多变量分析指示蜂蜜的地理来源。
J Food Sci Technol. 2020 May;57(5):1896-1903. doi: 10.1007/s13197-019-04225-3. Epub 2020 Jan 2.
5
The determination of the botanical origin in honeys with over-represented pollen: combination of melissopalynological, sensory and physicochemical analysis.花粉含量过高的蜂蜜中植物来源的测定：蜂蜜孢粉学、感官和理化分析的结合
J Sci Food Agric. 2018 May;98(7):2705-2712. doi: 10.1002/jsfa.8764. Epub 2017 Dec 4.
6
Characterization of Botanical Origin of Italian Honey by Carbohydrate Composition and Volatile Organic Compounds (VOCs).通过碳水化合物组成和挥发性有机化合物（VOCs）对意大利蜂蜜的植物来源进行表征。
Foods. 2022 Aug 13;11(16):2441. doi: 10.3390/foods11162441.
7
Characterization of Botanical and Geographical Origin of Corsican "Spring" Honeys by Melissopalynological and Volatile Analysis.通过蜂蜜孢粉学和挥发性成分分析对科西嘉岛“春季”蜂蜜的植物来源和地理来源进行表征
Foods. 2014 Jan 27;3(1):128-148. doi: 10.3390/foods3010128.
8
The discrimination of honey origin using melissopalynology and Raman spectroscopy techniques coupled with multivariate analysis.运用蜂蜜花粉分析法和拉曼光谱技术结合多变量分析来鉴别蜂蜜产地。
Food Chem. 2015 Feb 15;169:297-304. doi: 10.1016/j.foodchem.2014.07.122. Epub 2014 Aug 6.
9
Honeydew Honeys: A Review on the Characterization and Authentication of Botanical and Geographical Origins.蜂蜜露蜂蜜：植物学和地理起源特征描述和鉴定的综述。
J Agric Food Chem. 2018 Mar 21;66(11):2523-2537. doi: 10.1021/acs.jafc.7b05807. Epub 2018 Mar 1.
10
Vitamin C and sugar levels as simple markers for discriminating Spanish honey sources.维生素 C 和糖含量可作为鉴别西班牙蜂蜜产地的简单标志物。
J Food Sci. 2011 Apr;76(3):C356-61. doi: 10.1111/j.1750-3841.2011.02041.x. Epub 2011 Mar 14.
引用本文的文献
1
Physicochemical parameters, microbiological quality, and antibacterial activity of honey from the Bucovina region of Romania.罗马尼亚布科维纳地区蜂蜜的物理化学参数、微生物质量及抗菌活性
Sci Rep. 2025 Feb 5;15(1):4358. doi: 10.1038/s41598-025-88613-0.
2
Antimicrobial Effect of Honey Phenolic Compounds against -An In Vitro Study.蜂蜜酚类化合物的抗菌作用——一项体外研究
Pharmaceuticals (Basel). 2024 Apr 27;17(5):560. doi: 10.3390/ph17050560.
3
Evaluation of the Main Macro-, Micro- and Trace Elements Found in Plants and Their Traceability in Its Honey: A Case Study from the Northwestern and Western Part of Romania.罗马尼亚西北部和西部植物中主要常量、微量和痕量元素的评估及其蜂蜜中的可追溯性：一项案例研究
Plants (Basel). 2024 Jan 31;13(3):428. doi: 10.3390/plants13030428.
4
Community Dynamics in Structure and Function of Honey Bee Gut Bacteria in Response to Winter Dietary Shift.蜜蜂肠道细菌结构和功能的社区动态对冬季饮食转变的响应。
mBio. 2022 Oct 26;13(5):e0113122. doi: 10.1128/mbio.01131-22. Epub 2022 Aug 29.
5
Systems Biology Approaches for Understanding Metabolic Differences Using 'Multi-Omics' Profiling of Metabolites in Mice Fed with Honey and Mixed Sugars.利用蜂蜜和混合糖喂养的小鼠代谢物的“多组学”分析来理解代谢差异的系统生物学方法。
Nutrients. 2022 Aug 22;14(16):3445. doi: 10.3390/nu14163445.
6
as a Valuable Source of Bioactive Compounds: Exploring Its Phytochemical Profile, Biological Activities and Apitherapeutic Potential.作为生物活性化合物的宝贵来源：探索其植物化学特征、生物活性及蜂疗潜力。
Plants (Basel). 2022 Jul 30;11(15):1993. doi: 10.3390/plants11151993.
7
The Amber-Colored Liquid: A Review on the Color Standards, Methods of Detection, Issues and Recommendations.琥珀色液体：颜色标准、检测方法、问题及建议综述。
Sensors (Basel). 2021 Oct 16;21(20):6866. doi: 10.3390/s21206866.
8
Japanese Honeybees ( Radoszkowski, 1877) May Be Resilient to Land Use Change.日本蜜蜂（拉多什科夫斯基，1877年）可能对土地利用变化具有适应力。
Insects. 2021 Jul 30;12(8):685. doi: 10.3390/insects12080685.
本文引用的文献
1
Contribution to the Chromatic Characterization of Unifloral Honeys from Galicia (NW Spain).对西班牙西北部加利西亚地区单花蜂蜜的色度特征研究
Foods. 2019 Jun 29;8(7):233. doi: 10.3390/foods8070233.
2
Differentiation of oak honeydew and chestnut honeys from the same geographical origin using chemometric methods.利用化学计量学方法区分来自同一地理来源的橡树蜜和栗子蜜。
Food Chem. 2019 Nov 1;297:124979. doi: 10.1016/j.foodchem.2019.124979. Epub 2019 Jun 10.
3
Physicochemical Properties and Pollen Profile of Oak Honeydew and Evergreen Oak Honeydew Honeys from Spain: A Comparative Study.西班牙橡木蜜露蜂蜜和常绿橡木蜜露蜂蜜的物理化学性质及花粉概况：一项比较研究
Foods. 2019 Apr 17;8(4):126. doi: 10.3390/foods8040126.
4
An overview of physicochemical characteristics and health-promoting properties of honeydew honey.概述甘露蜜的理化特性和促进健康的特性。
Food Res Int. 2019 May;119:44-66. doi: 10.1016/j.foodres.2019.01.028. Epub 2019 Jan 16.
5
Characterization of Eucalyptus, Chestnut and Heather Honeys from Portugal Using Multi-Parameter Analysis and Chemo-Calculus.利用多参数分析和化学计量学对葡萄牙桉属植物蜂蜜、栗树蜂蜜和石南蜂蜜进行表征
Foods. 2018 Nov 30;7(12):194. doi: 10.3390/foods7120194.
6
Discrimination of Clover and Citrus Honeys from Egypt According to Floral Type Using Easily Assessable Physicochemical Parameters and Discriminant Analysis: An External Validation of the Chemometric Approach.利用易于评估的理化参数和判别分析，根据花源类型鉴别埃及的三叶草蜂蜜和柑橘蜂蜜：化学计量学方法的外部验证
Foods. 2018 May 3;7(5):70. doi: 10.3390/foods7050070.
7
Honey: Chemical composition, stability and authenticity.蜂蜜：化学成分、稳定性与真实性。
Food Chem. 2016 Apr 1;196:309-23. doi: 10.1016/j.foodchem.2015.09.051. Epub 2015 Sep 16.
8
Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon.蜂蜜的植物来源和糖组成对结晶现象的贡献。
Food Chem. 2014 Apr 15;149:84-90. doi: 10.1016/j.foodchem.2013.10.097. Epub 2013 Oct 30.
9
Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L*Cab*h(ab)° chromaticity coordinates.采用分光光度法测定的 CIE L*Cab*h(ab)°色度坐标对 17 种欧洲单花蜜型的颜色评估。
Food Chem. 2014 Feb 15;145:284-91. doi: 10.1016/j.foodchem.2013.08.032. Epub 2013 Aug 14.
10
Nutritional value and antioxidant activity of honeys produced in a European Atlantic area.欧洲大西洋地区生产的蜂蜜的营养价值和抗氧化活性。
Food Chem. 2013 Jun 1;138(2-3):851-6. doi: 10.1016/j.foodchem.2012.11.015. Epub 2012 Nov 17.
Zotero 插件