机构地区: 暨南大学理工学院食品科学与工程系
出 处: 《食品科学》 2013年第10期281-285,共5页
摘 要: 用高效液相色谱-二极管阵列检测法测定荔枝蜜、龙眼蜜、枇杷蜜、椴树蜜、枣花蜜等8种单花蜜中的脱落酸以及没食子酸、咖啡酸、α-儿茶酸、p-香豆酸、芦丁、木犀草素等14种多酚。结果表明,不同种蜂蜜的脱落酸含量有明显的差异,荔枝蜜含量最高(1321.9μg/100g),野桂花蜜含量最低(16.4μg/100g);不同种蜂蜜其酚类物质分布不同,总多酚含量在325.3μg/100g(野桂花蜜)到2260.8μg/100g(龙眼蜜)之间,其中荔枝蜜的总黄酮含量最高,龙眼蜜的总酚酸含量最高;除山奈酚、芹菜素外,其他12种多酚在所有样品中均有检出,其中山奈酚仅在龙眼蜜、枇杷蜜、荔枝蜜、枣花蜜、紫云英蜜中检出,芹菜素在枇杷蜜、枣花蜜、椴树蜜、荔枝蜜、龙眼蜜中被检出;阿魏酸、杨梅酮、槲皮素在荔枝蜜中含量最高,枇杷蜜中含有较多的α-儿茶酸;龙眼蜜中含有较多的p-香豆酸、3,4-二甲氧基肉桂酸、木犀草素。本研究将脱落酸的检测与多酚检测相结合可以为蜂蜜的蜜种判别提供依据。 Flavonoids(rutin,myricetin,quercetin,naringenin,luteolin,keampferol and apigenin),phenolic acids(gallic acid,catechin,caffeic acid,α-catechin,p-coumaric acid,ferulic acid and 3,4-dimethoxycinnamic acid) and abscisic acid in honeys of different floral origins(lichee honey,longan honey,loquat honey,linden honey,date honey,lenourus honey,osmanthus honey,and Chinese milk vetch honey) were analyzed by HPLC-PDA.There were significant differences in the contents of abscisic acid among different samples.Abscisic acid content was ranged from 16.4 μg/100 g(osmanthus honey) to 1321.9 μg/100 g(lichee honey).Total phenolic contents of eight honey samples varied from 325.3 to 2260.8 μg/100 g honey.Among them,keampferol was be detected only in longan honey,loquat honey,lichee honey,date honey and Chinese milk vetch honey.Lichee honey contained the highest amount of ferulic acid,myricetin and quercetin.However,α-catechin was the main component in loquat honey.Longan honey contained a considerable amount of 3,4-dimethoxycinnamic acid,p-coumaric acid and luteolin.These results show that the profile of flavonoids,phenolic acids and abscisic acid could be used for authenticating the floral origin of a honey sample.