Kinetics of 5-hydroxymethylfurfural formation in chinese acacia honey during heat treatment

被引：1
作者：
Yuyu Zhang
Yi Song
Tingting Zhou
Xiaojun Liao
Xiaosong Hu
Quanhong Li
机构：
[1] China Agricultural University,College of Food Science and Nutritional Engineering
[2] National Engineering Research Center for Fruits and Vegetables Processing,Ministry of Agriculture
[3] Key Laboratory of Fruit and Vegetable Processing,undefined
来源：
Food Science and Biotechnology | 2012年 / 21卷
关键词：
5-hydroxymethylfurfural (HMF); acacia honey; kinetics; formation; heat treatment;
D O I：
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中图分类号：
学科分类号：
摘要：
In this paper, the 5-hydroxymethylfurfural (HMF) contents of the acacia honeys after heat treatment were determined by HPLC; the kinetics of HMF formation was also investigated. The HMF content of acacia honey was 0.38±0.01mg/kg, but rapidly increased to the maximum of 18,320.07±14.29 mg/kg at 190°C and decreased to 1,180.24±6.54 mg/kg at 230°C after heating. The HMF content increased gradually in honey samples heated in 12 h at the temperature of 80, 100, and 120°C. The apparent frequency constant was kf =3.91×1025/h, and the apparent activation energy was Ea=173.10 kJ/mol. The HMF content in the acacia honey was related to honey composition, heating temperature, and time, and the HMF formation could also be related to the initial honey pH.
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页码：1627 / 1632
页数：5
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