摘要
参考国家相关标准的方法检测江西地区野桂花蜂蜜的理化、微生物及有毒有害物质指标。此外,通过气相色谱-质谱法对其挥发性及半挥发性香味成分进行分析,并与有机洋槐蜂蜜、油菜蜂蜜进行了比较。结果表明:野桂花蜂蜜的各项指标均符合一级品蜂蜜的标准;通过对其香味成分的分析比较发现,野桂花蜂蜜中的醇类相对含量最高,对其香味形成起重要作用;芳樟醇类化合物、庚醇、薄荷烷-1,8-二醇、8-羟基香芹艾菊酮、2-蒎烯-4-酮为野桂花蜂蜜的特征香味组分。
The physiochemical, microbial, and toxicological characteristics of honey from Cinnamomum obtusifolium （Roxb.） flowers grown in Jiangxi province was analyzed according to the relevant national and occupation standards. Meanwhile, the aroma composition, was separated, analyzed by GC-MS, and compared with that of organic acacia honey and rape honey. The results showed that all indexes of honey from Cinnamomum obtusifolium （Roxb.） flowers grown in Jiangxi province met the requirements of the first grade honey. In addition, alcohols showed the highest relative content in it, which contributed greatly to its aroma. Moreover, linalool compounds, heptanal, terpane-1,8-diol, 8-hydroxycarvotanacetone, 2-copaene-4-one were also responsible for its characteristic aroma.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第10期195-199,共5页
Food Science
基金
江西省主要学科学术和技术带头人培养计划项目
关键词
野桂花蜂蜜
理化成分
香味组成
分析
honey from Cinnamomum obtusifolium （Roxb.） flowers
physiochemical composition
aroma component
analysis
