为研究中国新疆薰衣草蜂蜜的品质和风味特性,采用现有标准方法对薰衣草蜂蜜的理化指标(水分、酸度、淀粉酶值、5-羟甲基糠醛、还原糖、蔗糖)进行测定,同时利用顶空固相微萃取(headspace solid phase micro-extraction, HS-SPME)-气相色谱质谱联用(gas chromatography-mass spectrometry, GC-MS)技术对薰衣草蜂蜜的挥发性成分进行测定。通过对理化指标和挥发性成分进行分析,研究结果表明,21批新疆产区薰衣草蜂蜜样品的水分含量为14.4%~20.7%,酸度为11.4~39.3 mL/kg,淀粉酶值为4.2~27.7 mL/(g·h),5-羟甲基糠醛含量为1.6~12.0 mg/kg,还原糖含量为65.5%~75.0%,蔗糖含量为0.1%~5.8%,其中4批次蜂蜜样品蔗糖含量超过我国国家标准的要求(低于5%),但符合国际食品法典委员会标准的规定(低于15%),其他各项指标均符合国家和行业标准要求。新疆产区薰衣草蜂蜜中共发现挥发性物质75种,主要包括醇类(54.2%)、醛类(32.5%)和酸类(6.1%)等,含量较高的物质为正己醇(26.0%)、苯乙醛(20.0%)和正庚醇(13.1%)等。通过与现有文献中油菜蜜、枣花蜜和洋槐蜂蜜挥发性成分数据的比对,发现庚醛和己醛含量显著高于其余蜜源植物蜂蜜,同时,正庚醇和正己醇仅在薰衣草蜂蜜中被检出,综上,正庚醇、正己醇、庚醛和己醛可以作为新疆薰衣草蜂蜜的特征挥发性成分。
The physical and chemical parameters of lavender honey were detected based on published standards.The volatile compounds in lavender honey were determined by headspace solid-phase micro-extraction coupled with gas chromatography and mass spectrometry.Results showed that the contents of moisture, acidity, diastase number, and hydroxymethylfurfural were 14.4%-20.7%, 11.4-39.3 mL/kg, 4.2-27.7 mL/(g·h), and 1.6-12.0 mg/kg, respectively.The sum amount of the fructose and the glucose ranged from 65.5% to 75.0%, and the sucrose content was 0.1%-5.8%.The sucrose contents of four lavender honey exceeded the national standard of <5%, while meeting the CAC (Codex Alimentarius Commission) standard of <15% and all the other physical and chemical parameters met the requirements of national and industry standards.Seventy-five different volatile compounds were identified in lavender honey, and the alcohols (54.2%), aldehydes (32.5%), and acids (6.1%) were the main types of volatile compounds.The dominant compounds were hexanol (26.0%), phenylacetaldehyde (20.0%), and heptanol (13.1%).Compared with the published data of rape honey, jujube honey, and acacia honey, the results showed that heptanol and hexanol were only detected in lavender honey, and the contents of heptaldehyde and hexanal were both higher than that in other types of honey.In summary, heptaldehyde, hexanal, heptanol, and hexanol can be identified as the characteristic volatile component in lavender honey.
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