掺假及加工处理温度对蜂蜜淀粉酶值的影响

Effect of Adulterate and the Temperature of Processing of Honey on the Starch Diastatic Number

本文采用分光光度法，对掺入蔗糖、面粉浆及加热处理的蜂蜜淀粉酶值（ＤＮ）进行了测定。结果表明，掺假的蜂蜜酶值显著低于国家标准。掺假蜂蜜中蔗糖、面粉浆含量及加热温度高，酶值就愈低。实验证明，蜂蜜淀粉酶值是鉴别蜂蜜质量及判定蜂蜜加工处理中加热程度的一项重要指标。

The starch diastatic number(DN)of honey adulterated with sucrose and flourand of heated honey was measured by spectrophotometer. The results showed that DN inadulterated honey was signiflcantly lower than that in China Standard(CH012-82).Therewas a negative correlation between DN and the mixed amount of sucrose or flour in honeyand the heated temperature.It was concluded that DN could be used as an important parame-ter for inspection of the adulterates and temperature of honey processing.