摘要
本文以西藏不同地区、不同月份的原蜜及成品蜜、非西藏蜂蜜为研究对象,对蜂蜜中的糖分、5-羟甲基糠醛含量进行对比分析。结果表明西藏不同蜂场、不同月份的原蜜中糖分含量不同,其中六月原蜜中果糖、葡萄糖及总含糖量均高于七月原蜜;商品蜜的含糖量不明显高于原蜜,表明西藏蜂蜜在加工过程中并未过度浓缩。西藏原蜜中5-羟甲基糠醛均未检出,西藏成品蜜中的5-羟甲基糠醛含量明显低于非西藏蜂蜜中的含量,表明西藏蜂蜜整体上表现出优异的品质。
The contents of sugar and 5-hydroxymethyl furfural of honey in different areas of Tibetwere analyzed and compared.The results showed that the content of sugar varied as the differenceof sampling sites and sampling time in Tibet. Sugar content in raw honeys in June was higher than July,while the sugar content in commercial honeys was not higher than that of raw honeys,showing that the Tibetan honey was not over-concentrated during the commertical honey production.No 5-hydroxymethyl furfural was detected in the Tebetan raw honeys.And the content of 5-hydroxymethyl furfural in Tebetan commercial honeys was quite less than that of un-Tebetan honeys.All these showed the good quality of Tebetan honey.
作者
许青滔
扎罗
田化
于海
杜琳
Xu Qingtao;Zha Luo;Tian Hua;Yu Hai;Du Lin(College of Chemistry and Life Science,Chengdu Normal University,Chengdu 611130,China;Institute of Agriculture and Animal Husbandry,Tibet Autonomous Region,Lhasa 850100,China)
出处
《现代食品》
2019年第12期167-171,共5页
Modern Food
基金
西藏自治区科技重大专项(编号:XZ201801NA04)
大学生创新创业项目(编号:201814389092)
关键词
西藏蜂蜜
糖分
5-羟甲基糠醛
Tibetan honey
Sugar content
5-hydroxymethyl furfural
