加热过程对蜂蜜中羟甲基糠醛含量的影响

THE EFFECT ON THE CONTENT OF HMF OF HONEY BY HEATING PROCESS

蜂蜜中羟甲基糠醛 (HMF)的含量是重要的蜂蜜产品质量指标。随着加热温度的升高、加热时间的延长 ,蜂蜜中HMF含量有较大变化 ;且相同条件下 ,不同种类蜂蜜中HMF含量的变化情况也有较大不同。为保证蜂蜜中HMF含量满足要求 ,蜂蜜的热加工处理温度应低于 80℃。

The content of HMF of honey had a visible change when honey was heated in a high temperature and relatively a long time.Under the same condition, different honey had different HMF content evidently.To maintain the natural quality of honey, the heating temperature should not be higher than 80℃.