利用中红外光谱技术对成熟蜜和水蜜的鉴别研究

Identification of Mature Honey and Water Honey by Mid-Infrared Spectroscopy

摘要: 蜂蜜是蜜蜂从开花植物的花中采得的花在蜂巢中酿制的蜜。目前对于成熟蜂蜜尚没有准确定义，通常是指经过在蜂巢中充分酿造、脱水并封盖，含水量≤18%且不添加或去除任何物质的蜂蜜。非成熟蜂蜜是相对于成熟蜂蜜来说的，非成熟蜂蜜(以下简称“水蜜”)是指蜜蜂刚刚采回不久没有经过充分酿造的蜂蜜。由于酿造时间短，蜂蜜中水分含量多，多糖没有完全分解，蜂酶含量低，蜜较稀，企业通常需采用加热浓缩方式将其水分含量降到标准要求值以下，以便长期贮存，而加热浓缩过程不仅破坏蜂蜜营养活性成分，还会因发生美拉德反应和氧化反应等，生成糠醛类等大量有害物质，对人体健康具有潜在危害。因此，建立成熟蜂蜜与热加工浓缩蜂蜜鉴别方法，对蜂蜜质量安全标准制定和指导成熟蜂蜜生产具有重要科学意义。

Abstract: Honey is the nectar obtained by bees from the flowers of flowering plants and brewed in the hive. There is currently no precise definition of mature honey, which is usually defined as honey that has been fully brewed, dehydrated, and capped in a beehive, with a moisture content of less than 18% and no substance added or removed. The immature honey is relative to the mature honey, the immature honey (hereinafter referred to as “water honey”) is the honey which the bees just picked up has not been fully brewed for a long time. Due to short brewing time, high water content in honey, incomplete decomposition of polysaccharide, low bee enzyme content and sparse honey, enterprises usually need to reduce the water content below the standard value by means of heating and concentrating in order to store it for a long time, the heating and concentration process not only destroys the nutritive active components of honey, but also produces a lot of harmful substances such as furfural, which is potentially harmful to human health due to the Maillard reaction and oxidation reactions. Therefore, it is of great scientific significance to establish the identification method of mature honey and heat-processing concentrated honey for formulating the quality and safety standards of honey and guiding the production of mature honey.