Effect of processing steps on phenolic profile of rape honey (Brassica napus) using HPLC-ECD
Effect of processing steps on phenolic profile of rape honey (Brassica napus) using HPLC-ECD
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使用 HPLC-ECD 分析加工步骤对油菜蜂蜜 (Brassica napus) 酚类成分的影响
DOI：
10.1016/j.lwt.2022.114183
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发表时间：
2022-11
期刊：
影响因子：
--
通讯作者：
曹炜
中科院分区：
文献类型：
--
作者：
吴凡华;赵浩安;詹亚杰;孙婧;冀培蓉;刘彩云;杨二林;曹炜
为了评价蜂蜜生产中的加工步骤对理化性质和酚类特征的影响，对油菜蜂蜜（Brassica napus）进行预热（45/50/55 °C，30 min）、过滤（100/150/200目）和减湿（45/50/55 °C，20 min，0.09 MPa）的加工处理。结果表明，在预热过程中，糠醛酶活性显著降低，而在降湿过程中，5-羟甲基糠醛含量显著增加。对于本研究中使用高效液相色谱-电化学检测器（HPLC-ECD）测定的10种酚类化合物，在55 °C的温度下的水分减少过程导致酚类化合物含量的最显著降低。与酚酸类相比，热处理对黄酮类化合物的影响较小。富集酚类物质的花粉粒浓度由2.36 ± 0.11个降至0.46 ± 0.10个·mm-2。因此，过滤引起的花粉浓度降低和热处理过程中的温度变化是影响酚类化合物含量的因素。综上所述，即使是蜂蜜的温和加工处理也可能减少潜在的功能成分，从而影响蜂蜜的内在质量。
To evaluate the effects of processing steps in honey production on physicochemical properties and phenolic profile, the processing treatments of preheating (45/50/55 °C, 30 min), filtration (100/150/200 mesh) and moisture reduction (45/50/55 °C, 20 min, 0.09 MPa) were performed on rape honey (Brassica napus). The results showed that there was a significant decrease in the diastase activity during preheating and a significant increase in the 5-hydroxymethylfurfural content during moisture reduction. As for ten phenolic compounds determined in this study using high-performance liquid chromatography coupled with electrochemical detection (HPLC-ECD), the process of moisture reduction with the temperature of 55 °C led to the most significant decrease in the content of phenolics. Compared with phenolic acids, thermal treatments had less effect on flavonoids. The concentrations of pollen grains enriched with phenolics reduced from 2.36 ± 0.11 to 0.46 ± 0.10 pollen grains·mm−2after the process of filtration. Thus, the results indicated that the decrease of pollen concentrations caused by filtration and the temperature change during thermal treatments were considered to be the factors affecting the content of phenolic compounds. Taken together, even the mild processing treatments of honey may decrease the potential functional components and thus affecting the intrinsic quality of honey.
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