四种西西里单花蜂蜜的质量特征。胎管

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-02-02 DOI:10.15586/ijfs.v35i1.2219

Paola Bambina, Francesca Malvano, Claudio Cinquanta, D. Albanese, Andrea Cirrito, F. Mazza, O. Corona

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引用次数: 0

摘要

研究了西西里黑蜂采食蓟、苏腊花、栗子和桉树获得的四种单花蜂蜜。结果表明，栗子蜜的酚类成分最高（316mg没食子酸当量GAE/kg），而沙梨蜜的酚组分最低（122mg GAE/kg。数据证实了栗子蜂蜜中总酚含量与颜色强度之间的相关性，栗子蜂蜜是四个样品中颜色最深的。苏拉蜜的抗氧化活性最高，而桉树蜜的矿物质含量（K、Ca、Mg和Na）最高。Thistle蜂蜜呈现出最浓郁的花香和果香，以及强烈的黄色。主成分分析显示了在三个不同象限区分不同蜂蜜的潜力。

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Qualitative characteristics of four Sicilian monofloral honeys from Apis mellifera ssp. sicula

Four monofloral honeys, obtained from the Sicilian black bee by foraging on thistle, sulla, chestnut and eucalyptus, were studied. Results showed that the phenolic composition of chestnut honey was the highest (316 mg gallic acid equivalent GAE/kg), while that of sulla honey was the lowest (122 mg GAE/kg). Data confirmed a correlation between the total phenol content and colour intensity in chestnut honey, which was the darkest of the four samples. Sulla honey showed the highest antioxidant activity, while eucalyptus honey had the highest mineral content (K, Ca, Mg, and Na). Thistle honey showed the most intense floral and fruity aromas, as well as an intense -yellow colour. Principal component analysis showed the potential to discriminate different honeys in three different quadrants.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.