Pauliuc Daniela, Dranca Florina, Oroian Mircea
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720225 Suceava, Romania.
Foods. 2020 Mar 8;9(3):306. doi: 10.3390/foods9030306.
The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey. The total polyphenols content reached the maximum value in the case of dark honey such as mint honey, followed by raspberry, thyme and polifloral honey. Fructose, glucose, maltose, sucrose, turanose, trehalose, melesitose, and raffinose were identified and quantified in all samples. Gluconic acid was the main organic acid in the composition of all honey samples. Principal component analysis (PCA) confirmed the possibility of the botanical authentication of honey based on these physicochemical parameters.
本研究旨在评估罗马尼亚产蜂蜜（覆盆子蜜、薄荷蜜、油菜蜜、向日葵蜜、百里香蜜和多花蜂蜜）的理化特性。蜂蜜样本采自2017年至2018年收获季，除进行蜂蜜孢粉学分析外，还测定了以下理化参数：水分含量、pH值、游离酸度、电导率（EC）、羟甲基糠醛（HMF）含量、颜色、总多酚含量（TPC）、类黄酮含量（FC）、DPPH自由基清除活性、酚酸、黄酮醇、糖类和有机酸，以评估这些参数在根据植物来源对蜂蜜进行分类方面的实用性。蜂蜜孢粉学分析结果显示，五种蜂蜜样本的花粉粒百分比高于将样本归类为单花蜂蜜所需的最低值45%。深色蜂蜜如薄荷蜜的总多酚含量最高，其次是覆盆子蜜、百里香蜜和多花蜂蜜。在所有样本中均鉴定并定量了果糖、葡萄糖、麦芽糖、蔗糖、松二糖、海藻糖、蜜三糖和棉子糖。葡萄糖酸是所有蜂蜜样本成分中的主要有机酸。主成分分析（PCA）证实了基于这些理化参数对蜂蜜进行植物学鉴定的可能性。
