Oct. 22-25, 2012
Zhenjiang, China
Study of Effect of Various Processing Procedures on Some Honey
Characteristics
Sayed Mazaher Sayedi 1, M.B.Farshineh Adl 3 , Ali Reza
Abassian 2, Mahmoud Salesi 1 , Mohammad Behjatian Esfahani 1, Shahaboddin
Mosharaf 2 and S.M.K.Deylami
1- Researcher of Agriculture and Natural Resources Research
center, Isfahan Province
2- Scientific member of Agriculture and Natural Resources
Research center, Isfahan Province
3- Member of Scientific Board Animal Science Research
Institute, Karaj-Iran
Raw or untreated honey, in addition to carbohydrates,
organic acids, minerals, pigments, wax and pollen grain, contains active
enzymes, and volatile chemical substances which are either changed or
denaturized by heat and processing. The aim of this research was to determine
the effect of heating and treating in the two normal (55c) and vacuum (40c)
conditions on honey and probability of modifications occurring in its
qualities.
In this study, following collecting honey samples from
various parts of the country, destructive effect of heat in two normal and
under vacuum conditions was investigated. Following to processing, such
parameters as glucose, fructose, HMF and proline contents of raw and processed
honey were measured and compared.
In this research project, in addition to the normally
assessed parameters, the proline level, a free amino acid constituting 50 to 85
present of the total honey amino acids was measured as well. Proline
concentration was assessed employing spectrophotometer at 510nm. Data were
analyzed using SPSS software. Results of this study revealed that samples
processed at a 55c temperature suffered decreased proline and free acids and
that, this difference compared with raw honey and heating in vacuum at 40c was
quite significant. The glucose, fructose and PH levels showed no significant
variations. The level of hydroxyl methyl furfural in the honeys processed of
55c was higher than in honey samples processed at either 40c at vacuum
conditions and that of two raw honey however, this difference was not
significant.
Regarding the obtained results, it can be concluded that
under vacuum conditions heating inflicts less damages to the biological
substances of honey.
Contact: Msayedi1383@yahoo.com
几种加工过程对蜂蜜特性影响的研究
原始的或者未加工的蜂蜜，除了碳水化合物，有机酸，矿物质，颜色，蜡和花粉粒，还含有活性酶，和挥发性的化学物质，它们在加热或者加工的过程中很可能变性。本研究的目的 在正常55
℃和真空 40 ℃条件下加工蜂蜜其可能改变的品质。搜集不同地方的蜜蜂样品，在正 条件下和真空条件下对加热的破坏作用进行了研究。在加热步骤完 成后，对原料和处理过的蜂蜜中葡萄糖、果糖、HMF 和脯氨酸这些指标的含量进行了测定和比较。
在本次研究项目中，除了正常评估脯氨酸的参数，还得到了总蜂蜜氨基酸含量占50~85%。采用分光光 度计在510 nm 对脯氨酸进行了测定，SPSS 软件对数据进行分析。此项研究结果 示，在55
℃下的蜂蜜与 原料和真空40
℃下比较，脯氨酸和游离氨基酸减少与原始蜂蜜和真 40
℃下处理的蜂蜜有显著性，在葡 萄糖、果糖和pH
值因素上无显著性变化，而在羟甲基糠 得到了提高，不过无显著性差异。以上结果可以说明，在真空40 ℃下加热处理蜂蜜可较少损害蜜蜂的生物活性物质。
关键词：蜂蜜生产；脯氨酸；真空度；加热处理；HMF
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