Prđun Saša, Flanjak Ivana, Svečnjak Lidija, Primorac Ljiljana, Lazarus Maja, Orct Tatjana, Bubalo Dragan, Bilić Rajs Blanka
Department of Fisheries, Apiculture, Wildlife Management and Special Zoology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia.
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia.
Foods. 2022 Sep 29;11(19):3025. doi: 10.3390/foods11193025.
Himalayan balsam (Impatiens glandulifera Royle) is an invasive garden ornamental plant species originating from Asia, which produces significant amounts of nectar. In Croatia, it is widely distributed along the banks of the Mura River. Although this plant species is widespread in Europe, there are still no available scientific data about this unifloral honey type. The results showed that Himalayan balsam honey is characterized by the high presence of pollen grains in the pollen spectrum (59−85%), natural higher diastase activity (39.1 ± 7.98 DN), negative specific rotation (−21.2° ± 6.89) and an extra light amber color (48.5 ± 12.69 mm Pfund). The carbohydrate profile is characterized by monosaccharides fructose (39.34 ± 0.65 g/100 g) and glucose (31.91 ± 1.42 g/100 g) with a ratio >1.23, while the most commonly represented disaccharide was maltose (3.04 ± 0.79 g/100 g). The average total phenolic content was 130.97 ± 11.17 mg gallic acid/kg honey, and the average antioxidant capacity value was 225.38 ± 29.58 µM Fe(II). The major mineral element was K, with an average of 533.92 ± 139.70 mg/kg. The sensory profile was characteristic with a light orange color and medium-intensity odor and aroma. The crystallization rate was moderate and characterized by the appearance of opalescence and gelatinous forms of crystals. The results of this study provide the first insight into the melissopalynological, physico-chemical and sensory profile of Himalayan balsam honey.
喜马拉雅凤仙花（Impatiens glandulifera Royle）是一种原产于亚洲的入侵性园林观赏植物，能分泌大量花蜜。在克罗地亚，它广泛分布于穆拉河沿岸。尽管这种植物在欧洲广泛分布，但关于这种单花蜂蜜类型仍没有可用的科学数据。结果表明，喜马拉雅凤仙花蜜的特征在于花粉谱中花粉粒含量高（59−85%）、天然较高的淀粉酶活性（39.1±7.98 DN）、负旋光度（−21.2°±6.89）以及极浅的琥珀色（48.5±12.69毫米普方度）。碳水化合物谱的特征是单糖果糖（39.34±0.65克/100克）和葡萄糖（31.91±1.42克/100克）的比例>1.23，而最常见的二糖是麦芽糖（3.04±0.79克/100克）。平均总酚含量为130.97±11.17毫克没食子酸/千克蜂蜜，平均抗氧化能力值为225.38±29.58微摩尔亚铁离子。主要矿物质元素是钾，平均含量为533.92±139.70毫克/千克。感官特征为浅橙色、中等强度的气味和香气。结晶速度适中，表现为出现乳光和凝胶状晶体。本研究结果首次揭示了喜马拉雅凤仙花蜜的蜂蜜花粉学、物理化学和感官特征。
