贮藏条件和加热对伊拉克蜂蜜淀粉酶、转化酶活性和羟甲基糠醛的影响

Wissam K. Al-Rubaie
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引用次数: 0

摘要

本研究的目的是评估加热处理和储存对几种伊拉克蜂蜜(在伊拉克大多数省份有代表性)中淀粉酶数量、转化酶活性和羟甲基糠醛(HMF)的影响。新鲜蜂蜜品质特征的平均值介于(8-21)单位的淀粉酶数、107.5-284.3 U/kg转化酶活性和7.6-40.3 mg/kg HMF之间。蜂蜜样品分别在50、65、75℃下加热30分钟。然后将蜂蜜样品置于室温25-30℃下保存6个月以供评价。在贮藏3个月和6个月时,观察淀粉酶数量、转化酶活性和HMF含量的变化。贮藏6个月后,在75℃温度下加热30分钟后,这些指标的数值分别在(1.1-3.6单位)、(26.8- 70.8 U/kg)和(21.3-112.8 mg/kg)之间下降。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The influence of storage conditions and heating on diastase, invertase activity and hydroxymethylfurfural in Iraqi honey
The purpose of this research was to evaluate the effect of heating treatments and storage on diastase number, invertase activity and hydroxymethylfurfural (HMF) in several types of Iraqi honey (represented in most of Iraq's governorates). Average values for the quality characteristics of fresh honey ranged between (8-21) units of diastase number, 107.5-284.3 U/kg invertase activity and 7.6-40.3 mg/kg HMF. The honey samples were subjected to heating at 50, 65, 75 Cº for 30 minutes. Then the honey samples were left at room temperature 25-30 °C and stored for 6 months for evaluation. Changes in diastase number, invertase activity and HMF content were observed in 3 and 6 month of storage. The values of these indicators decreased from the basic values and ranged between (1.1-3.6 units), (26.8- 70.8 U/kg) and (21.3-112.8 mg/kg) respectively after being subjected to heating at a temperature of 75°C for 30 minutes after being stored for 6 months.
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