Oct. 22-25, 2012
Study of Effect Of Various Processing Procedures on Some Honey Characteristics
Sayed Mazaher Sayedi1*, M.B.Farshineh Adl3 , Ali Reza Abassian2, Mahmoud Salesi 1,
Mohammad Behjatian Esfahani 1, Shahaboddin Mosharaf 2, 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 tow 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.
Key words: honey processing; proline; vacuum; heat treatment ;HMF
*Corresponding author, E-mail: Msayedi1383@yahoo.com
Sayed Mazaher Sayedi1*, M.B.Farshineh Adl3 , Ali Reza Abassian2, Mahmoud Salesi1 ,
Mohammad Behjatian Esfahani1, Shahaboddin Mosharaf2, S.M.K.Deylami (伊朗)
(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.)
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。本研究的目的是确定在正常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，在正常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。此项研究结果显示，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空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，而在羟甲基糠醛得到了提高，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。