Effect of long-term storage on the main quality parameters of honey bee.
DOI:
https://doi.org/10.31548/dopovidi2016.04.017Keywords:
natural honey, quality parameters of honey, mass fraction of water, diastaseactivityAbstract
Honey - a valuable food product with significant dietary and medicinal properties. As biologically active product it has well expressed bactericidal properties that may fall under abuse conditions of storage options .pri zero temperatures primarily amino acids and vitamins are destroyed and at elevated temperatures created huanydynmonofosfat, reduced enzyme activity, changing organoleptic parameters: the smell, color, consistency .. So urgent problem of examination and evaluation of honey after prolonged storage.
The results of research as key indicators of different botanical origin of honey, after long-term storage at room temperature.
. Quality honey investigated after 2 weeks and 6 months of storage in a glass sealed container, avoid sunlight at room temperature. The main quality parameters of honey (mass fraction of water, restoring sugars hydroxymethylfurfural, diastase activity) were studied according to the methods specified ISO 4497: 2005 "Honey. Specifications"
Studies have shown the decrease of honey quality parameters such as moisture content of 0.72% (acacia honey) to 1.64% (buckwheat honey).
This figure varies within a few percent. Yes, honey acacia humidity decreased by 0.7% - from 17.7% to 17.0%, from sunflower seeds - at 0.85%, with lime - by 1.10% - from 17.8% to 16.7%, from grasses - by 1.10% - from 17.6% to 16.5%, buckwheat - by 1.60% - from 19.1%
Established that within six months diastase activity of honey botanical origin different depending on the botanical composition changes to 2.3% within the same species .. So honey honey acacia diastase activity within 11.9 units. Goethe, and - Buckwheat 33 units. Goethe. .
The biggest change in terms of quality honey within 6 months of storage observed in reducing the sucrose content of 0.7% - 1.2% depending on the botanical origin .. low of sucrose was found in samples of grasses - 2.11%, and the highest - there in honey from acacia - 3.6%. Storing honey in normal within 6 months causes a decrease in sucrose content in honey from acacia to 0.7%, from 0.9% of sunflower, buckwheat
Established that under normal storage conditions changing physical and chemical parameters different qualities of honey botanical origin (acacia, buckwheat, lime, herbs, sunflower) is not significant, do not cause violations of ISO 4497: 2005 "Honey. Specifications ", confirmed the known data on the long-term storage of the product
It is shown that the content hidroksymetylforfurolu (GMP) for 6 months of storage in honey acacia increased from 2.36 to 5.73 mg / kg of sunflower early research content of HMF was at 7.39 mg / kg, and 6 months later it increased to 9.8 mg / kg. In honey with herbs, lime and buckwheat changed the figure to 2-3%. Research honey HMF content of different botanical origin revealed that this figure in contrast to the performance of enzyme activity over time is not reduced, but rather increases
The following studies to determine the impact of conditions and shelf life is an essential element of the control system of quality and safety of honey bee
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