中药蜜丸炼蜜过程中果糖、葡萄糖、5-羟甲基糠醛的热稳定性研究

Research for Thermal Stability of Fructose,Glucose,5-Hydroxymethyl-2-furfural during the Process of Refining Honey of Honeyed Pill

目的:建立炼蜜过程中果糖、葡萄糖、5-羟甲基糠醛(5-HMF)的高效液相含量测定方法,并研究炼蜜温度与时间对果糖、葡萄糖、5-HMF含量的影响。方法:采用高效液相色谱-蒸发光散射检测法同时测定蜂蜜中果糖和葡萄糖的含量,采用高效液相色谱-紫外检测法测定蜂蜜中5-HMF的含量,对不同加热温度和加热时间炼蜜中的果糖、葡萄糖和5-HMF的含量进行测定,考察其热稳定性。结果:采用高效液相色谱法能够准确测定蜂蜜中果糖、葡萄糖和5-HMF的含量,随着温度升高,时间延长,蜂蜜中果糖和葡萄糖的含量降低,5-HMF的含量升高,加热温度在80℃以下时,果糖、葡萄糖、5-HMF的含量变化不明显。结论:高效液相色谱法可用于炼蜜的质量控制,温度是炼蜜过程中还原糖转化和5-HMF生成的主要影响因素,炼蜜温度宜低于80℃。

Objective：To research the thermal stability of Fructose,Glucose,5-Hydroxymethyl-2-furfural（5-HMF） during the process of refining honey.Methods： The refined honey was placed under different temperature and time.High Performance of Liquid Chromatography（HPLC） coupled with Evaporative Light Scattering Detection（ELSD）were used for the determination of fructose and glucose content and HPLC-UV detector was used to detect the content of 5-HMF in refined honey.Results： The contents of fructose and glucose decreased meanwhile the amount of 5-HMF conversion increased with the temperature increasing and the time extension.Conclusion： Temperature is the main factor and the content of fructose,glucose and 5-HMF has no significant change below 80℃.Therefore,low-temperature method is recommended for the process of increasing the viscosity of honey.