云南蜂蜜中羟甲基糠醛的研究分析

Research and Analysis of Yunnan Honey HMF

羟甲基糠醛的含量是判断蜂蜜质量的重要指标，加热温度的高低和加热时间长短是形成羟甲基糠醛的最主要因素，在不同的温度下对云南生产的苕子蜜、石榴蜜、野藿香蜜、咖啡蜜、橡胶蜜等恒温加热0～10小时，采用高效液相色谱法测定不同蜂蜜中羟甲基糠醛含量随加热温度和时间的变化情况。结果表明：羟甲基糠醛的含量随着温度的升高和时间的延长呈上升趋势，且温度越高，时间越长，上升越快。结论：为保证蜂蜜热加工处理的安全性，加热处理温度应低于80℃，加热时间不超过10小时。

HMF content is one of the important indicators determine honey quality, It is the most important factor in the forming HMF for heating temperature and heating duration . In this paper, under the different temperature of Chinese trumpet creeper honey production in Yunnan Province, pomegranate, wild ageratum honey , coffee honey, hevea brasiliensis honey such as constant temperature heating 0 to 10 hours, honey by high performance liquid chromatography determination of HMF content in different honey with the change of heating temperature and time. The results show that the HMF content increased with the temperature and time on long rise trend, and the higher the temperature, the longer the time, the faster rise. Conclusion： in order to guarantee the security of the honey hot working process, heat treatment temperature should be lower than 80℃, the heating time not more than ten hours.