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袁媛1，楊前浩1，李紅艷1，章晉武2，張飛2，鄧澤元1*
（1. 南昌大學(xué)食品科學(xué)與技術(shù)國家重點(diǎn)實(shí)驗(yàn)室，江西南昌 330047
2. 南昌同心紫巢生物工程有限公司）
摘要: 本文以洋槐、荊條和油菜三種來源的成熟蜂蜜和非成熟蜂蜜為研究對象，對比成熟蜂蜜和非成熟蜂蜜水分、淀粉酶、蔗糖轉(zhuǎn)化酶、葡萄糖氧化酶、脯氨酸、5-羥甲基糠醛(5-HMF)、總黃酮和總酚含量的差別。結(jié)果表明，成熟蜂蜜和非成熟蜂蜜中淀粉酶、蔗糖轉(zhuǎn)化酶、葡萄糖氧化酶和脯氨酸具有顯著性差異，成熟蜂蜜的淀粉酶值、蔗糖轉(zhuǎn)化酶值、葡萄糖氧化酶值和脯氨酸含量、總黃酮含量均高于非成熟蜂蜜，同時(shí)，成熟蜂蜜的5-HMF含量明顯比非成熟蜂蜜低，而水分含量和總酚含量的差異不顯著。
關(guān)鍵詞: 成熟蜂蜜;非成熟蜂蜜;水分含量;酶;脯氨酸
The difference Study between mature and immature honey
Yuan Yuan1, Yang Qianhao1, Li Hongyan1, Zhang Jinwu2, Zhang Fei2, Deng Zeyuan1*
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；2. Tong Xin Zi Chao Bio-Engineering Co., Ltd., Nanchang, 330047, China)
Abstract: In this paper， the contents of moisture， amylase， sucrose invertase， glucose oxidase， proline， 5-hydroxymethyl furfural(5-HMF)， total flavonoids and total phenolic acids were used to compare the differences between mature and immature honeys ，acacia， Vitex and rape. The results showed that there were significant differences in amylase， sucrose invertase， glucose oxidase and proline between honey and immature honey， The contents of amylase， sucrose converting enzyme， glucose oxidase and proline in mature honey were higher than those in mature honey， the 5-HMF content of mature honey was lower than that of non-mature honey， but the difference of water content and total phenol content was not significant.
Keyword: mature honey; immature honey; moisture content; enzyme; proline
