Food and Fermentation Industries >

2022 , Vol. 48 >Issue 13: 285 - 289

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028912

Determination and analysis of physicochemical parameters and volatile compounds in Amorpha fruticosa honey

  • WANG Taohong ,
  • ZU Tiehong ,
  • ZHENG Junhong ,
  • JIA Guangqun ,
  • CAO Yanzhong ,
  • CHEN Hui ,
  • CUI Zongyan
Expand
  • 1(Technology Center of Qinhuangdao Customs, Qinhuangdao 066004, China)
    2(Shandong BaoLai-LeeLai Bioengineering Co.Ltd., Tai’an 271000, China)
    3(Chinese Academy of Inspection and Quarantine, Beijing 100176, China)

Received date: 2021-08-04

  Revised date: 2021-08-30

  Online published: 2022-08-03

Fold

Abstract

The physical and chemical parameters of Amorpha fruticosa honey were determined based on several published standards in this study. The volatile compounds in A. fruticosa honey were detected by headspace solid-phase micro-extraction coupled with gas chromatography and mass spectrometry. The results showed that the contents of moisture, acidity, diastase number were in the range of 15.5%-17.8%, 14.8-25.8 mL/kg, 27.2-70.6 mL/(g·h), respectively. The 5-hydroxymethylfurfural concentration was less than 28.7 mg/kg. The sum of the fructose and the glucose ranged from 65.9% to 71.1%, and the sucrose content was less than 2.42%. The physical and chemical parameters of A. fruticosa honey all meet the requirements of national and industry standards. Seventy-eight different volatile compounds were tentatively identified in A. fruticosa honey, and the aldehydes, alcohols, acids, terpenes, and aromatics were the main components of volatile compounds, and the dominant compounds were phenylethyl alcohol, benzeneacetaldehyde and nonanal. In summary, the A. fruticosa honey has the characteristics of high diastase and abundant volatile compounds.

Key words： Amorpha fruticosa honey; physical and chemical parameters; volatile compounds; headspace solid phase microextraction (HS-SPME); GC-MS

Cite this article

WANG Taohong , ZU Tiehong , ZHENG Junhong , JIA Guangqun , CAO Yanzhong , CHEN Hui , CUI Zongyan . Determination and analysis of physicochemical parameters and volatile compounds in Amorpha fruticosa honey[J]. Food and Fermentation Industries, 2022 , 48(13) : 285 -289 . DOI: 10.13995/j.cnki.11-1802/ts.028912

References

[1] 祝敏, 靳林, 赵浩安, 等.紫穗槐蜂蜜对小鼠急性酒精性胃溃疡的预防作用[J].食品科学, 2021, 42(9):77-84.
ZHU M, JIN L, ZHAO H A, et al.Gastroprotective effect of Amorpha fruticosa L.honey against ethanol-induced acute gastric ulcer in mice[J].Food Science, 2021, 42(9):77-84.
[2] 周娟. 枣花蜜理化指标及抗氧化活性研究[D].西安:西北大学, 2013.
ZHOU J.Physicochemical characterization and antioxidant activity of jujube honey[D].Xi’an:Northwest University, 2013.
[3] 韩苗苗, 张先, 郑永勋, 等.延边地区椴树蜜品质特性研究[J].中国蜂业, 2012, 63(S2):76-80.
HAN M M, ZHANG X, ZHENG Y X, et al.Quality characteristics of linden honey from different regions of YanJi[J].Apiculture of China, 2012, 63(S2):76-80.
[4] 王远. 荆条蜜的理化性质及其抗氧化活性研究[D].西安:西北大学, 2015.
WANG Y.Physicochemical characterization and antioxidant activity of vitex honey[D].Xi’an:Northwest University, 2015.
[5] CRĂCIUN M E, PÂRVULESCU O C, DONISE A C, et al.Characterization and classification of Romanian Acacia honey based on its physicochemical parameters and chemometrics[J].Scientific Reports, 2020, 10(1):20690.
[6] 岳锦萍, 高寒, 王丹丹, 等.利用理化参数鉴别掺假蜂蜜[J].食品科学技术学报, 2018, 36(3):48-55.
YUE J P, GAO H, WANG D D, et al.Identification of adulterated honey based on physical and chemical parameters[J].Journal of Food Science and Technology, 2018, 36(3):48-55.
[7] PENTOŚ K, ŁUCZYCKA D, OSZMIAŃSKI J, et al.Polish honey as a source of antioxidants:A comparison with Manuka honey[J].Journal of Apicultural Research, 2020, 59(5):939-945.
[8] GERHARDT N, BIRKENMEIER M, SCHWOLOW S, et al.Volatile-compound fingerprinting by headspace-gas-chromatography ion-mobility spectrometry (HS-GC-IMS) as a benchtop alternative to 1H NMR profiling for assessment of the authenticity of honey[J].Analytical Chemistry, 2018, 90(3):1 777-1 785.
[9] CHEN H, JIN L H, FAN C L, et al.Non-targeted volatile profiles for the classification of the botanical origin of Chinese honey by solid-phase microextraction and gas chromatography-mass spectrometry combined with chemometrics[J].Journal of Separation Science, 2017, 40(22):4 377-4 384.
[10] JERKOVIĆ I, MARIJANOVIĆ Z, KEZIĆ J, et al.Headspace, volatile and semi-volatile organic compounds diversity and radical scavenging activity of ultrasonic solvent extracts from Amorpha fruticosa honey samples[J].Molecules (Basel, Switzerland), 2009, 14(8):2 717-2 728.
[11] 王桃红, 张少博, 张会敏, 等.荞麦蜜中挥发性成分测定及其与成熟度的相关性分析[J].食品科学, 2020, 41(22):222-230.
WANG T H, ZHANG S B, ZHANG H M, et al.Determination of volatile components in buckwheat honey and correlation analysis with honey maturity[J].Food Science, 2020, 41(22):222-230.
[12] 汪思凡, 曹振辉, 潘洪彬, 等.蜂蜜化学成分及其主要生物学功能研究进展[J].食品研究与开发, 2018, 39(1):176-181.
WANG S F, CAO Z H, PAN H B, et al.Research progress on chemical composition and major biological function of honey[J].Food Research and Development, 2018, 39(1):176-181.
[13] NASCIMENTO K S, SATTLER J A G, MACEDO L F L, et al.Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys[J].LWT, 2018, 91:85-94.
[14] BONTA V, DEZMIREAN D S, MĂRGHITAŞ L A, et al.Sugar spectrum, hydroxymethylfurfural and diastase activity in honey:A validated approach as indicator of possible adulteration[J].Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Animal Science and Biotechnologies, 2020, 77(2):44.
[15] 叶梦迪. 油菜蜂蜜成熟过程中蛋白质和糖分变化的研究[D].杭州:浙江工商大学, 2015.
YE M D.Research on the change of protein and carbohydrate of rape honey in ripening process[D].Hangzhou:Zhejiang Gongshang University, 2015.
[16] 高慧丰. 炼蜜炮制机理研究:美拉德反应对炼蜜炮制及其生物活性的影响[D].济南:山东大学, 2015.
GAO H F.Processing mechanism of refined honey:Effect of Maillard reaction on its processing and biological activities[D].Jinan:Shandong University, 2015.
[17] 鞠锋清. 三种蜂蜜差异性探究与鉴别[D].泰安:山东农业大学, 2019.
JU F Q.Exploration and identification of the differences of three honeys[D].Tai’an:Shandong Agricultural University, 2019.
[18] 张丽珍, 曾志将, 郑云林, 等.江西野桂花蜂蜜成分分析[J].食品科学, 2012, 33(10):195-199.
ZHANG L Z, ZENG Z J, ZHENG Y L, et al.Composition analysis of honey from Cinnamomum obtusifolium (Roxb.) flowers grown in Jiangxi[J].Food Science, 2012, 33(10):195-199.
[19] ZHANG Y Z, SI J J, LI S S, et al.Chemical analyses and antimicrobial activity of nine kinds of unifloral Chinese honeys compared to Manuka honey (12+ and 20+)[J].Molecules, 2021, 26(9):2778.
[20] WHITE J W.Honey[J].Advances in Food Research, 1978, 24(3):287-374.
[21] SMANALIEVA J, SENGE B.Analytical and rheological investigations into selected unifloral German honey[J].European Food Research & Technology, 2009, 229(1):107-113.
[22] 马天琛. 成熟洋槐蜜的鉴别方法及其生物活性研究[D].西安:西北大学, 2020.
MA T C.Studies on the identification method and biological activity of mature Acacia honey[D].Xi’an:Northwest University, 2020.
[23] 敖常伟, 吕姗, 吴香菊, 等.枣花及枣花蜜香气成分分析[J].食品科学, 2018, 39(20):182-189.
AO C W, LYU S, WU X J, et al.Analysis of aroma components from jujube flowers and honey[J].Food Science, 2018, 39(20):182-189.
[24] 王华堂, 黄文忠, 朱颖茵, 等.荔枝蜜中挥发性成分的指纹图谱研究[J].环境昆虫学报, 2018, 40(6):1 437-1 444.
WANG H T, HUANG W Z, ZHU Y Y, et al.Study on the chromatographic fingerprint of volatile components from litchi honey[J].Journal of Environmental Entomology, 2018, 40(6):1 437-1 444.
[25] 魏泉增, 臧蓓蕾, 肖付刚.不同蜜源蜂蜜挥发性成分差异分析[J].食品研究与开发, 2020, 41(15):143-149.
WEI Q Z, ZANG B L, XIAO F G.Analysis of volatile components of honey from different honey sources[J].Food Research and Development, 2020, 41(15):143-149.
[26] ŠPÁNIK I, PAŽITNÁ A, ŠIŠKA P, et al.The determination of botanical origin of honeys based on enantiomer distribution of chiral volatile organic compounds[J].Food Chemistry, 2014, 158:497-503.
[27] CASTRO-VÁZQUEZ L, DÍAZ-MAROTO M C, GONZÁLEZ-VIÑAS M A, et al.Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis[J].Food Chemistry, 2009, 112(4):1 022-1 030.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.