Changes on sugar profiles in honey during ripening

Authors

XU Xian, College of Food Science and Biotechnology, Zhejiang Gongshang University,Hangzhou,Zhejiang 310018, China; Food Safety Key Laboratory of Zhejiang Province,Hangzhou,Zhejiang 310018, China
GU Zhenyu, College of Food Science and Biotechnology, Zhejiang Gongshang University,Hangzhou,Zhejiang 310018, China; Food Safety Key Laboratory of Zhejiang Province,Hangzhou,Zhejiang 310018, China

Abstract

To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the trehalose, maltulose and erlose can be the special indicators of honey during ripening, which provides a reference and guidance for the evaluation of honey quality.

Publication Date

12-28-2015

First Page

88

Last Page

91,104

DOI

10.13652/j.issn.1003-5788.2015.06.019

Recommended Citation

Xian, XU and Zhenyu, GU (2015) "Changes on sugar profiles in honey during ripening," Food and Machinery: Vol. 31: Iss. 6, Article 19.
DOI: 10.13652/j.issn.1003-5788.2015.06.019
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/19

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