食品科学 ›› 2006, Vol. 27 ›› Issue (11): 217-220.

• 基础研究 • 上一篇    下一篇

枣花蜜的热稳定性研究

曾哲灵,  高荫榆,  薛艳辉   

  1. 南昌大学食品科学教育部重点实验室
  • 出版日期:2006-11-15 发布日期:2011-11-28

Study on Thermostability of Chinese Date Honey

   Zeng-Zhe-Ling,   Gao-Yin-Yu,   Xue-Yan-Hui   

  1. Key Laboratory of Food Science,Ministry of Education,Nanchang University,Nanchang 330047,China
  • Online:2006-11-15 Published:2011-11-28

摘要: 热处理会造成蜂蜜中生物酶活性的损失,同时还会生成有害物质羟甲基糠醛(HMF)。本文研究不同温度、时间下枣花蜜的热稳定性。采用分光光度法、铁氰化钾滴定法、紫外分光光度法分别测定枣花蜜中淀粉酶活性、蔗糖转化酶活性、HMF含量在不同热处理温度下随热处理时间的变化。结果表明:不同热处理温度下,枣花蜜中淀粉酶相对酶活、蔗糖转化酶相对酶活、HMF含量随热处理时间变化的关系式分别为[RAA]=exp(-kat),[RAI]=exp(-kit),[HMF]=[HMF0]exp(kht)。ka、ki、kh与热处理温度有关。最适宜热处理条件为温度45~50℃、时间8.1~1.7h。

关键词: 枣花蜜, 淀粉酶, 蔗糖转化酶, 羟甲基糠醛, 热稳定性

Abstract:  The activity of enzymes in honey is reduced during heating process,and injurant hydroxymethylfurfural(HMF) forms synchronously. In this paper,we studied thermostability of Chinese date honey which was submerged in an isothermal thermostatic at different temperatures ,diastatic number,invertase number and HMF content of Chinese date honey were determined by spectrophotometry,potassium ferricyanide titration method and ultraviolet spectrophotometry,respectively. The results obtained showed that,in different temperatures,regressive equations of relative activity of diastase vs. heating time is RAA=exp(-kat),relative activity of invertase in Chinese date honey RAI=exp(-kit),and HMF content of Chinese date honey HMF=HMF0exp(kht). Ka,ki,and kh depend on temperature. Finally ,the best heat processing parameters of Chinese date honey are that heating time does not last more than 8.1h or 1.7h at temperature 45℃ or 50℃.

Key words: Chinese date honey, diastase, invertase, HMF, thermostability