基于HPLC-RI与FAAS对云南春蜂蜜理化性质的研究

发布时间：2018-03-13 21:45

本文选题：云南蜂蜜　切入点：理化性质　出处：《光谱学与光谱分析》2016年10期 　论文类型：期刊论文

【摘要】：云南地区因其得天独厚的自然条件,具有丰富的蜜源植物和矿产资源,产出了多种特色蜂蜜。对该地区的三种特色春蜂蜜(苕子蜜、橡胶蜜和石榴蜜)进行了理化性质的研究,结果表明三种蜂蜜在水分含量、电导率和粘度上均存在显著性差异。利用高效液相色谱仪-示差折光检测器(HPLC-RI)测定三种蜂蜜中的主要糖类,结果显示石榴蜜中的葡萄糖含量最高[35.62g·(100g)-1],橡胶蜜中的果糖含量最高[41.03g·(100g)-1]。利用原子吸收光谱仪(FAAS)对三种蜂蜜中的13种矿质元素进行测定,结果显示橡胶蜜中的矿质元素总含量最高(437.34mg·kg-1),石榴蜜中的最少(167.24mg·kg-1)。将矿质元素作为变量进行主成分分析,可将三种蜂蜜相互分开。Cu,Zn和Na可作为苕子蜜的分辨标记,Mg,K,Ca,As和Cd可作为橡胶蜜的分辨标记,Fe,Mn,Ni和Cr可作为石榴蜜的分辨标记。本研究的开展可补充云南特色蜂蜜的研究,为其开发利用提供理论依据。
[Abstract]:Because of its unique natural conditions, Yunnan has abundant nectar source plants and mineral resources, and produces many kinds of special honey. The physicochemical properties of three special spring honey (sweet potato honey, rubber honey and pomegranate honey) in Yunnan are studied. The results showed that there were significant differences in water content, conductivity and viscosity among the three kinds of honey, and the main sugars in the three kinds of honey were determined by high performance liquid chromatograph (HPLC) and differential refractive index detector (HPLC-RI). The results showed that the glucose content in pomegranate honey was the highest [35.62 g 路L ~ (100) g ~ (-1)], and the fructose content in rubber honey was the highest [41.03 g 路L ~ (100) g ~ (-1)]. 13 mineral elements in three kinds of honey were determined by atomic absorption spectrometer (AAS). The results showed that the content of mineral elements in rubber honey was the highest, and that in pomegranate honey was at least 167.24mg 路kg-1.The mineral elements were used as variables for principal component analysis. The three kinds of honey can be separated from each other. Cuzn Zn and Na can be used as the distinguishing markers of sweet potato honey, such as Mg-K, K, Ca, as and CD, which can be used as the resolution markers of rubber honey, such as Fe, mn, Ni and Cr, which can be used as resolution markers of pomegranate honey, which can be used to supplement the research of Yunnan characteristic honey. To provide theoretical basis for its development and utilization.
【作者单位】：甘肃农业大学食品科学与工程学院;昆明理工大学食品安全研究院;华南农业大学食品学院;
【基金】：国家自然科学基金地区基金项目(31560576);国家自然科学基金青年基金项目(31401503) 云南省教育厅基金项目(2014Y080)资助
【分类号】：O657;S896.1

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