江西省4类中蜂蜂蜜的品质分析

Quality Analysis of Four Kinds of Apis cerana Honey in Jiangxi Province

针对江西省4种中蜂蜂蜜(山乌桕蜜、树参蜜、百花蜜、特色蜜)的45份采集样品,检测其水分含量、酸度、淀粉酶值、还原糖(果糖和葡萄糖)含量、蔗糖含量、葡萄糖占比及羟甲基糠醛含量7个理化指标,对氯霉素、链霉素、四环素族3类抗生素残留量以及碳-4植物糖含量进行检测,系统分析和评价4种中蜂蜂蜜的理化指标特性,并与现有标准进行比对,利用主成分分析法和聚类分析法对检测的蜂蜜指标进行分析。结果表明,4种中蜂蜂蜜样品的水分含量为19.54%~20.44%、淀粉酶值为6.14~11.97 mL/(g·h)、羟甲基糠醛含量均小于8.00 mg/kg、碳-4植物糖含量均小于7%,均符合GB 14963—2011《食品安全国家标准蜂蜜》的要求。同时,蜂蜜样品中的氯霉素、链霉素、四环素族3种抗生素残留量均未检出,整体上看4种中蜂蜂蜜品质良好,且各蜜种蜂蜜又有各自独特特征。主成分分析共提取出2个主成分,其中主成分1系数绝对值最大的参数为水分、酸度、还原糖、蔗糖;主成分2系数绝对值最大的参数为淀粉酶、羟甲基糠醛、葡萄糖占比。

Forty⁃five Apis cerana honey samples,including Sapium discolor honey,Dendropanax dentiger honey,Miscellaneous flower honey,and Characteristic honey,were collected from Jiangxi Province.These samples were tested for seven physicochemical indicators,including moisture,acidity,amylase value,reduc⁃ing sugars(fructose and glucose),sucrose content,glucose proportion and hydroxymethyl furfural(HMF)content.Additionally,residue levels of three classes of antibiotics(chloramphenicol,streptomycin,and tetra⁃cycline)and carbon⁃4 plant sugar content were also examined.After systematically analyzing and evaluating the physicochemical characteristics of four kinds of Apis cerana honey,this study compared them with the ex⁃isting honey quality standard,through the means of principal component analysis(PCA)and cluster analysis.The results showed that the moisture content of the four types of Chinese honey samples was 19.54%-20.44%,the amylase value was 6.14-11.97 mL/(g·h),hydroxymethylfurfural was<8.00 mg/kg,and the carbon⁃4 plant sugar content was<7%,all meeting the requirements of the national standard GB 14963-2011.At the same time,chloramphenicol,streptomycin,and tetracycline residues were not found in honey samples,indicating that the overall quality of the four types of Apis cerana honey was good,with each variety exhibiting unique characteristics.Principal component analysis extracted two principal components.For principal component 1,the parameters with the highest absolute coefficient values were moisture content,acidity,reducing sugars,and sucrose.For principal component 2,the parameters with the highest absolute coefficient values were amy⁃lase,hydroxymethyl furfural,and glucose content ratio.