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蜂胶对蜂蜜抗氧化活性、感官特性和质量参数的影响。

The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters.

机构信息

University of Agriculture in Krakow, Faculty of Food Technology, Department of Food Analysis and Evaluation of Food Quality, Balicka 122 Str., 30-149 Krakow, Poland.

出版信息

Molecules. 2020 Mar 5;25(5):1176. doi: 10.3390/molecules25051176.

Abstract

Bee products, including propolis, are a valuable source of biologically active substances. The most natural way to introduce propolis in the diet seems to be its addition to honey. The aim of this study was to analyze the effect of honey enrichment with propolis on the content of selected bioactive compounds, antioxidant potential, as well as sensory and qualitative characteristics of honey. On the basis of the obtained results, it was stated that the addition of propolis extract to honey contributed to a significant increase in the content of polyphenolic compounds, including flavonoids and phenolic acids, among which chrysin, pinocembrin, p-coumaric, and ferulic acid reached the highest level. The increase of antioxidant, antiradical, and reduction in activity of enriched honey was observed as a result of increasing addition of propolis extract. However, the enrichment of honey with propolis contributed to deterioration of the sensory properties. The changes in color, smell, texture, and taste were observed. The addition of propolis to honey had no significant effect on 5-hydroxymethylfurfural (HMF) and sugar content, and specific conductivity. On the other hand, a significant increase in free acidity and content of substances insoluble in water was observed. The obtained results indicate that honey supplemented with propolis extract can be an excellent source of antioxidant compounds, nevertheless, the amount of additive used is strongly dependent on changes in sensory characteristics and consumer acceptability.

摘要

蜂产品,包括蜂胶,是具有生物活性物质的宝贵来源。将蜂胶引入饮食的最自然方式似乎是将其添加到蜂蜜中。本研究的目的是分析蜂胶对蜂蜜中某些生物活性化合物、抗氧化能力以及感官和质量特性的影响。根据获得的结果表明,蜂胶提取物的添加有助于显著增加多酚类化合物的含量,包括类黄酮和酚酸,其中白杨素、松属素、对香豆酸和阿魏酸的含量达到最高水平。由于蜂胶提取物的添加量增加,观察到富化蜂蜜的抗氧化、抗自由基和还原活性的增加。然而,蜂胶对蜂蜜感官特性的恶化起到了促进作用。观察到颜色、气味、质地和味道的变化。蜂胶对蜂蜜中的 5-羟甲基糠醛(HMF)和糖含量以及比导电率没有显著影响。另一方面,游离酸度和不溶于水物质的含量显著增加。研究结果表明,添加蜂胶提取物的蜂蜜可以成为抗氧化化合物的极好来源,然而,添加剂的用量强烈取决于感官特性和消费者接受程度的变化。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a0c9/7179452/d6f9ac19ca94/molecules-25-01176-g001.jpg

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