综述与专题评论

热加工对蜂蜜质量影响的研究进展

  • 马天琛 ,
  • 王倩 ,
  • 程妮 ,
  • 曹炜
展开
  • 1西北大学 食品科学与工程学院,陕西 西安,710069
    2 西北大学 化工学院,陕西 西安,710069
    3陕西省蜂产品工程技术研究中心,陕西 西安,710065
硕士研究生(曹炜教授为通讯作者,E-mail:caowei@nwu.edu.cn)

收稿日期: 2019-02-14

  网络出版日期: 2019-08-20

基金资助

国家自然科学基金项目(31871876,31272510)

Effects of thermal processing on honey quality

  • MA Tianchen ,
  • WANG Qian ,
  • CHENG Ni ,
  • CAO Wei
Expand
  • 1School of Food Science and Engineering, Northwest University, Xi’an 710069, China
    2School of Chemical Engineering, Northwest University, Xi’an 710069, China
    3Bee Product Research Center of Shaanxi Province, Xi’an 710065, China

Received date: 2019-02-14

  Online published: 2019-08-20

摘要

蜂蜜是一种含有丰富营养成分和活性功能的天然药食两用食品,具有抑菌、抗氧化、消炎、促进消化、提高免疫力和保护心血管等功效,深受消费者的喜爱。为了提高蜂蜜的保质期,在蜂蜜销售前经常要对其进行必要的热加工,然而过度热加工不仅会导致蜂蜜中的营养素和生物活性成分损失,而且可能产生有害物质,从而影响到蜂蜜的营养价值和食用安全性。该文综述了近年来热加工对蜂蜜质量的影响,以期为提升蜂蜜品质资源的加工利用提供有利依据,探索适合我国现状的蜂蜜加工新途径,促进提高我国蜂蜜的加工工艺水平。

关键词: 蜂蜜; 热加工; 质量

本文引用格式

马天琛 , 王倩 , 程妮 , 曹炜 . 热加工对蜂蜜质量影响的研究进展[J]. 食品与发酵工业, 2019 , 45(14) : 245 -249 . DOI: 10.13995/j.cnki.11-1802/ts.020195

Abstract

Honey is a natural food that is rich in nutrients and biological activities, such as antibacterial and anti-inflammatory properties, as well as promoting digestion, improving immunity and against CVDs, which therefore can also be used as a medical food. In order to prolong the shelf life of honey, thermal processing is a common method applied before sales. However, over-heating will not only lead to the loss of nutrients and bioactive components, but may also produce harmful substances, which consequently will affect the nutritional value and safety of honey. In this paper, recent research progress on the effects of thermal processing on honey quality was systematically reviewed, in order to provide a basis for improving and exploring new ways for honey processing in China.

参考文献

[1] PANKAJ S K. Thermal Processing of Food[M]. UK:John Wiley & Sons Ltd, 2016.
[2] OSAILI T M. Developments in the Thermal Processing of Food[M]. USA: Wiley-Blackwell, 2012.
[3] 张玉玉, 宋弋,李全宏. 食品中糠醛和5-羟甲基糠醛的产生机理、含量检测及安全性评价研究进展[J]. 食品科学, 2012, 33(5): 275-280.
[4] KADRI S M, ZALUSKI R, DEOLIVEIRAORSI R. Nutritional and mineral contents of honey extracted by centrifugation and pressed processes[J]. Food Chemistry, 2017, 218:237-241.
[5] KHAN S U, ANJUM S I, RAHMAN K, et al. Honey: Single food stuff comprises many drugs[J]. Saudi Journal of Biological Sciences, 2018,25(2):320-325.
[6] SUBRAMANIAN R, UMESH HEBBAR H, RASTOGI N K. Processing of honey: A review[J]. International Journal of Food Properties, 2007, 10(1):127-143.
[7] 应剑. 加工过程对蜂蜜品质的影响[J]. 食品与发酵工业, 2014, 40(10):175-179.
[8] BRUDZYNSKI K, MIOTTO D. The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys[J]. Food Chemistry, 2010, 124(3):869-874.
[9] FALLICO B, ZAPPALÀ M, ARENA E, et al. Effects of conditioning on HMF content in unifloral honeys [J]. Food Chemistry, 2004, 85(2):305-313.
[10] KOWALSKI S, LUKASIEWICZ M, DUDA-CHODAK A, et al. 5-hydroxymethyl-2-furfural (HMF)-heat-induced formation, occurrence in food and biotransformation-a review[J]. Polish Journal of Food and Nutrition Sciences, 2013, 63(4):207-225.
[11] 温超, 王紫梦,石星波,等. 食品中丙烯酰胺与5-羟甲基糠醛的研究进展[J]. 食品科学, 2015, 36(13): 257-264.
[12] ENSMINGER L G. The association of official analytical chemists[J]. Clinical Toxcology, 1976,9(3):471-472.
[13] THRASYVOULOU A T. The use of HMF and diastase as criteria of quality of Greek honey[J] Journal of Apicultural Research, 1986, 25(3):186-195.
[14] KARABAGIAS V K, KARABAGIAS I K, GATZIAS I. The impact of different heating temperatures on physicochemical, color attributes, and antioxidant activity parameters of Greek honeys[J]. Journal of Food Process Engineering, 2017,41(3):e12668.
[15] AJLOUNI S, SUJIRAPINYOKUL P. Hydroxymethylfurfuraldehyde and amylase contents in Australian honey[J]. Food Chemistry, 2010, 119(3):1 000-1 005.
[16] BILUCA F C, COSTAAUTHOR A C O. 5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment[J]. Food Chemistry, 2014, 159(6):244-249.
[17] KESIC′ A, ZAIMOVIC′ I, MEHMEDINOVIC′ N I, et al. The Influence of thermal treatment on the concentration of HMF in honey[J] International Journal of Environmental Chemistry, 2017, 2(1):1-5.
[18] SINGH N, BATH P K. Quality evaluation of different types of Indian honey[J]. Food Chemistry, 1997, 58(1-2):129-133.
[19] 张杰. 蜂蜜热处理过程中羟甲基糠醛的影响因素研究[D].福建:福建农林大学, 2012:24-42.
[20] KOWALSKI S. Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing[J]. Food Chemistry, 2013, 141(2):1 378-1 382.
[21] BARTÁKOVÁ K, DRAČKOVÁ M, BORKOVCOVÁ I, et al. Impact of microwave heating on hydroxymethylfurfural content in Czech honeys[J]. Czech Journal of Food Sciences, 2011, 29(4):328-336.
[22] 王镜岩, 朱圣庚,徐长法. 生物化学教程[M]. 北京:高等教育出版社, 2008: 324-331.
[23] BELAY A, HAKI G D, BIRRINGER M, et al. Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey[J]. Journal of Food Science and Technology, 2017, 54(9):2 769-2 778.
[24] MEINLSCHMIDT P, SCHWEIGGERT-WEISZ U, BRODE V, et al. Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation[J]. LWT-Food Science and Technology, 2016, 68:707-716.
[25] COCKER L. The enzymic production of acid in honey[J]. Journal of the Science of Food & Agriculture, 1951, 2(9):411-414.
[26] ESCRICHE I, KADAR M, JUAN-BORRÁS M, et al. Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment[J]. Food Chemistry, 2014, 142(2):135-143.
[27] 李静媛, 张莹,姜楠楠,等. 加热处理对蜂蜜中4种酶活性的影响[J]. 安徽农学通报, 2017(7):26-28.
[28] 曾哲灵, 万冬满,叶贞雄,等. 热加工(贮存)过程对蜂蜜中淀粉酶值的影响[J]. 南昌大学学报(理科版), 2003, 27(1):53-57.
[29] TOSI E, MARTINET R, ORTEGA M, et al. Honey diastase activity modified by heating[J]. Food Chemistry, 2008, 106(3):883-887.
[30] DIMINS F, MIKELSONE V, KUKA P, et al. Effect of different types of heat treatment on invertase activity in honey [C]. Jelgava: Baltic Conference on Food Science and Technology "food for Consumer Well-Being", 2014.
[31] BAEK Y, KIM Y J, BAIK M Y, et al. Total phenolic contents and antioxidant activities of Korean domestic honey from different floral sources[J]. Food Science & Biotechnology, 2015, 24(4):1 453-1 457.
[32] PIMENTEL-GONZÁLEZ D J, JIMÉNEZ-ALVARADO R, HERNÁNDEZ-FUENTES A D, et al. Potentiation of bioactive compounds and antioxidant activity in Artisanal honeys using specific heat treatments[J]. Journal of Food Biochemistry, 2015, 40(1):47-52.
[33] DENG J, LIU R, LU Q, et al. Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey[J]. Food Chemistry, 2018, 252:243-249.
[34] 李菁. 加工对蜂蜜中酚酸含量及抗氧化活性的影响[D]. 西安:西北大学, 2010:34-40.
[35] TURKMEN N, SARI F, POYRAZOGLU E S, et al. Effects of prolonged heating on antioxidant activity and colour of honey[J] Food Chemistry, 2006, 95(4):653-657.
[36] NAYIK G A, NANDA V. Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology[J]. Journal of Food Measurement and Characterization, 2016, 10(1):64-70.
[37] TURKUT G M, DEGIRMENCI A, YILDIE O, et al. Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources[J]. Journal of Food Measurement and Characterization, 2018, 12(4):2 358-2 365.
[38] NAHID T, NIAZ M. Food processing and maillard reaction products: Effect on human health and nutrition[J]. International Journal of Food Science, 2015,1(8):1-6.
[39] ALJAHDALI N, CARBONERO F. Impact of maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system[J]. Food Science and Nutrition, 2019,59(3):474-487.
[40] DONER L W. The sugars of honey-a review[J] Journal of the Science of Food & Agriculture, 2010, 28(5):443-456.
[41] HEBBAR H U, NANDINI K E, LAKSHMI M C,et al. Microwave and infrared heat processing of honey and its quality[J]. Food Science and Technology Research, 2003, 9 (1):49-53.
[42] HASANAH M G, TANC M, HASHIM D M. Effect of microwave heating on the storage and properties of starfruit honey[J]. Asean Food J, 1994, 9:30-35.
[43] DELEPAZMOLINÉ M, FERNÁNDEZ N J, MEDICI S K, et al. Effect of microwave treatment on microbial contamination of honeys and on their physicochemical and thermal properties[J]. Polish Journal of Food and Nutrition Sciences, 2015, 65(2): 119-126.
[44] BUCEKOVA M, JURICOVA V, MONTON E, et al. Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1[J]. Food Chemistry, 2018, 240(1): 1 131-1 136.
[45] 穆雪峰, 徐响,孙丽萍,等. 蜂蜜中酚类物质及其抗氧化活性研究进展[J]. 食品科学, 2011, 32(21): 278-282.
[46] GULFRAZ M, IFFTIKHAR F, ASIF S, et al. Quality assessment and antimicrobial activity of various honey types of Pakistan[J]. African Journal of Biotechnology, 2010, 9(41): c-6 906.
[47] PETRETTO G L, TUBEROSO C I G, FENU M A, et al. Antioxidant activity, color chromaticity coordinates, and chemical characterization of monofloral honeys from Morocco[J]. International Journal of Food Properties, 2016,20(9): 2 016-2 027.
[48] 刘海丰. 洋槐蜜的色谱指纹图谱构建与加工贮藏对其酚类化合物含量的影响[D].西安:西北大学, 2012: 33-39.
[49] ZHAO H, CHENG N, ZHANG Y, et al. The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey[J] LWT-Food Science and Technology, 2018, 96:133-139.
[50] ESCRICHE I, VISQUERT M, JUANBORRAS, M, et al. Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey[J]. Food Chemistry, 2009, 112(2):329-338.
文章导航

/