KINETICS OF HYDROXYMETHYLFURFURAL ACCUMULATION AND COLOR CHANGE IN HONEY DURING STORAGE IN RELATION TO MOISTURE CONTENT
KINETICS OF HYDROXYMETHYLFURFURAL ACCUMULATION AND COLOR CHANGE IN HONEY DURING STORAGE IN RELATION TO MOISTURE CONTENT
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DOI：
10.1111/j.1745-4549.2008.00233.x
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发表时间：
2009-02-01
影响因子：
2.5
通讯作者：
Kilic, M.
中科院分区：
文献类型：
--
作者：
Bulut, L.;Kilic, M.
羟甲基糠醛 (HMF) 积累和颜色变暗表明蜂蜜在储存过程中质量下降。研究了水分含量和温度对蜂蜜储存过程中HMF积累和颜色变化的影响。 HMF 积累和颜色变化分别遵循一级和零级反应动力学。水分含量影响两种降解反应的速率，具体取决于储存温度。水分含量的降低导致20℃和30℃时HMF积累速率常数增加，但40℃时水分含量没有显着影响。在 20 和 30°C 下，亮度变化率常数和总颜色变化值随着水分含量的增加而增加。色值变化的最高速率常数是在 40℃、水分含量为 18% 时获得的。
Quality reduction in honey during storage is indicated by hydroxymethylfurfural (HMF) accumulation and darkening of color. The effects of moisture content and temperature on HMF accumulation and color change in honey during storage were investigated. HMF accumulation and color change followed first- and zero-order reaction kinetics, respectively. The moisture content affected the rate of the two degradation reactions depending on the storage temperature. Reduction in moisture content caused an increase in rate constant for HMF accumulation at 20 and 30C, but there was no significant effect of moisture content at 40C. Rate constants for change in lightness and total color change values increased with increasing moisture content at 20 and 30C. The highest rate constant for change in color values was obtained at a moisture content of 18% at 40C.