不同蜜源蜂蜜理化指标及其酿造的蜂蜜酒品质特性分析

doi:10.7506/spkx1002-6630-20260228-151

食品科学 ›› 2026, Vol. 47 ›› Issue (19): 262-271.doi: 10.7506/spkx1002-6630-20260228-151

• 成分分析 • 上一篇

不同蜜源蜂蜜理化指标及其酿造的蜂蜜酒品质特性分析

李娜，罗诗烨，李相昕，王胤晨，王唯伊，刘素纯，方小明

（1.湖南农业大学食品科学技术学院，湖南长沙 410128；2.中国农业科学院蜜蜂研究所，资源昆虫高效养殖与利用全国重点实验室，北京 100093；3.贵州省畜牧兽医研究所，贵州贵阳 550005；4.北京京纯养蜂专业合作社，北京 101504）

发布日期:2026-10-22
基金资助:
国家自然科学基金青年科学基金项目（32302814）；贵州省科技支撑计划项目（黔科合支撑[2023]一般018）

Physicochemical Indicators of Honeys from Different Nectar Sources and Quality Characteristics of Resulting Meads

LI Na, LUO Shiye, LI Xiangxin, WANG Yinchen, WANG Weiyi, LIU Suchun, FANG Xiaoming

(1. School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; 3. Guizhou Institute of Animal Husbandry and Veterinary Science, Guiyang 550005, China; 4. Beijing Jingchun Beekeeping Professional Cooperative, Beijing 101504, China)

Published:2026-10-22

摘要/Abstract

摘要： 为探究蜜源植物对蜂蜜酒品质及风味的影响，本研究以8 种不同蜜源蜂蜜为原料酿造蜂蜜酒，系统分析其理化指标及风味特征。结果表明，8 种蜂蜜酒的乙醇体积分数范围为9.00%～12.05%，总酸质量浓度为2.27～4.01 g/L，均符合QB/T 5475—2020《蜂蜜酒》的要求。采用顶空固相微萃取-气相色谱-质谱技术共鉴定出55 种风味物质，其中醇类（84.10%～93.79%）、酯类（1.03%～2.73%）和酸类（2.07%～3.35%）为蜂蜜酒主要风味成分。此外，8 种蜂蜜酒的滋味轮廓存在显著差异（P＜0.05），酸味是其主要的共性特征。在8 种蜂蜜酒中，龙眼蜂蜜酒的乙醇体积分数为11.63%，总感官评分73.75 分，香气馥郁、滋味协调。本研究可为蜂蜜酒的原料筛选、风味调控及产品开发提供参考。

关键词: 蜂蜜酒；蜜源植物；风味物质；感官评价

Abstract: To investigate the effects of nectariferous plants on the quality and flavor of mead, honey samples from eight floral sources were used as raw materials for mead brewing, and their physicochemical properties and flavor characteristics were systematically analyzed. The results showed that the ethanol volume fractions of the eight mead samples ranged from 9.00% to 12.05%, and the total acid contents ranged from 2.27 to 4.01 g/L, both of which met the requirements of QB/T 5475—2020 Mead. A total of 55 flavor compounds were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), with alcohols (84.10%–93.79%), esters (1.03%–2.73%), and acids (2.07%–3.35%) being the major ones. In addition, there were significant differences in the taste profiles of the eight mead samples (P < 0.05), and sourness was the major common characteristic. Longan mead exhibited an ethanol volume fraction of 11.63% and a sensory score of 73.75, with a rich aroma and harmonious taste. This study can provide an important reference for raw material selection, flavor regulation, and product development of mead.

Key words: mead; nectariferous plants; flavor compounds; sensory evaluation

中图分类号:

TS261

李娜，罗诗烨，李相昕，王胤晨，王唯伊，刘素纯，方小明. 不同蜜源蜂蜜理化指标及其酿造的蜂蜜酒品质特性分析[J]. 食品科学, 2026, 47(19): 262-271 https://doi.org/10.7506/spkx1002-6630-20260228-151

LI Na, LUO Shiye, LI Xiangxin, WANG Yinchen, WANG Weiyi, LIU Suchun, FANG Xiaoming. Physicochemical Indicators of Honeys from Different Nectar Sources and Quality Characteristics of Resulting Meads[J]. FOOD SCIENCE, 2026, 47(19): 262-271 https://doi.org/10.7506/spkx1002-6630-20260228-151

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不同蜜源蜂蜜理化指标及其酿造的蜂蜜酒品质特性分析

Physicochemical Indicators of Honeys from Different Nectar Sources and Quality Characteristics of Resulting Meads

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