导　　师： 吴珍红;杨文超

学科专业： 083201

授予学位： 硕士

作　　者： ;

机构地区： 福建农林大学

摘　　要： 本文针对油菜蜜、枇杷蜜、野桂花蜜、荔枝蜜和龙眼蜜,采用高效液相色谱-紫外检测法/(HPLC-UV/)测定蜂蜜在热处理过程中羟甲基糠醛/(HMF/)含量的变化,建立蜂蜜HMF生成反应动力学模型。研究蜂蜜组分/(水分含量、pH值、还原糖含量、脯氨酸含量、HMF初始含量和金属离子/)对蜂蜜在热处理过程中HMF含量变化的影响。并初步研究美拉德反应抑制剂/(亚硫酸氢钠、亚硫酸钠、保险粉、焦亚硫酸钠、磷酸氢二钠和磷酸二氢钠/)和超声波分别对蜂蜜热处理过程中HMF含量变化的影响。 主要结果如下： /(1/)油菜蜜、枇杷蜜、野桂花蜜、荔枝蜜及龙眼蜜中HMF产生的容易程度、随加热温度的升高和加热时间的延长的增高速度如下：枇杷蜜>野桂花蜜>龙眼蜜>油菜蜜>荔枝蜜。 蜂蜜中HMF生成反应方程：/[HMF/]=a·eb·T·t2+c·ed·T·t+/[HMF/]0/[HMF/]t—蜂蜜热处理时间t时的HMF含量,mg//kg；/[HMF/]0—蜂蜜未受热处理时的HMF含量,mg//kg；T—蜂蜜热处理温度,℃；t—蜂蜜热处理时间,h。 方程适用于HMF初始含量较小的原蜜,热处理过程中加热温度显著影响蜂蜜中HMF的生成量。 /(2/)蜂蜜水分含量、pH、还原糖含量、脯氨酸含量不同时,都会影响蜂蜜热处理过程中HMF含量的变化。Ca2+、Na+、K+和Mg2+等金属离子在蜂蜜热处理过程中都可加快HMF的生成速率;蜂蜜水分含量越高热处理后其HMF含量越低；蜂蜜pH越低热处理后其HMF含量越高；蜂蜜还原糖含量越高热处理后其HMF含量先增后减；蜂蜜脯氨酸含量越高,热处理后其HMF含量越低；蜂蜜HMF初始含量越高,热处理后其HMF增量越大。 /(3/)亚硫酸钠/(Na2SO3/)和磷酸氢二钠/(Na2HPO4/)可在一定程度上抑制蜂蜜中HMF的生成。而亚硫酸氢钠/(NaHSO3/)、保险粉/(Na2S2O4/)、焦亚硫酸钠/(Na2S2O5/)和磷酸二氢钠/(NaH2PO4/)则达不到抑制效果。 /(4/)在低温/(60℃和70℃/)热处理时,超声会加快蜂蜜中HMF的生成,而在较高温度/(80℃/),超声处理不会显著加快HMF的生成速率。 The effects of temperature and time on the HMF content of honey thermal treatment were studied, during the isothermal heating process at mild temperatures of five fresh unifloral Chinese honeys /(Rape, Loquat, Osmanthus yunnanensis, Leechee and Longan/). According to the results, the kinetics of HMF formation was also investigated. The influence of physicochemical characteristics of Rape honey on the HMF formation was studied, which were the moisture content, pH, reducing sugars content, proline content, initial HMF content and metal ions. The effects of maillard reaction inhibitor on HMF content during honey thermal treatment were researched. Changes of HMF content in honey during ultrasonic thermal treatment were also investigated. The results were summarized as follows: /(1/) The rate of HMF formation in honeys during thermal treatment:Loquat> Osmanthus yunnanensis> Longan> Rape> Leechee. The kinetics of HMF formation /[HMF/]=a· eb·T· t2+c· ed·T· t+/[HMF/]0/[HMF/]t and /[HMF/]0are the HMF contents of honey at t and0minutes. T and t are thermal treatment temperature and time. /(2/) The physicochemical properties of honey showed significant correlation with HMF content. The results revealed that heating was not the only factor influencing HMF formation in honey, but also honey composition could contribute to these variations, such as the moisture content, pH, reducing sugars content and proline content and so on. The metal ions could enhance the formation of HMF. The higher moisture content and proline content in honey, the lower HMF content were tested after thermal treatment. The lower pH in honey, the higher HMF content appeared. The higher reducing sugar content, the HMF content increased and then decreased. The higher HMF initial content in honey, the greater HMF incremental content was measured after thermal treatment. /(3/) Only two maillard reaction inhibitors /(Na2SO3and Na2HPO4/) could inhibit the HMF formation during honey thermal treatment. Others have no inhibition on the HMF. /(4/) Ultrasonic thermal treatment improve the rate of HMF formation at60℃and70℃, but improve indistinctively at80℃.

关 键 词： 蜂蜜 热处理 羟甲基糠醛 美拉德反应抑制剂 超声波

分 类 号： [S896.1 TS201.2]

领　　域： [农业科学] [农业科学] [轻工技术与工程] [轻工技术与工程]