Comparison of Differences of alpha-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality

文献类型： 外文期刊

第一作者： Yan, Sha

作者： Yan, Sha;Sun, Minghui;Zhao, Lingling;Wang, Kai;Fang, Xiaoming;Wu, Liming;Xue, Xiaofeng;Yan, Sha;Wang, Kai;Wu, Liming

作者机构：

关键词： honey; Maillard reaction; alpha-dicarbonyl compounds; artificially heated processing; 5-hydroxymethylfurfural; 3-deoxyglucosone

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2019 年 67 卷 46 期

页码：

收录情况： SCI

摘要： alpha-Dicarbonyl compounds (alpha-DCs) are a major class of intermediates generated during Maillard reactions. They can serve as chemical markers of thermal processing and storage of sugar-rich foods. To distinguish between naturally matured acacia honey (NMAH) and artificially heated acacia honey (AHAH), we purified 12 major alpha-DCs quinoxaline derivatives to investigate the effects of temperature during heat treatment and storage on their accumulation in acacia honey. Nine of the 12 alpha-dicarbonyl compounds were found in acacia honey samples, and their contents varied depending on processing and storage conditions. Among them, the contents of 3-deoxyglucosulose (3-DG), 1,4-dideoxyglucosone (1,4-DDG), and 1-deoxyglucosone (1-DG) increased commensurately with heat. 3-DG content ranged from 103.7 to 146.6 mg/kg in NMAH and 572.4-1371.2 mg/kg in AHAH. Given the abundance and stability of 3-DG following heat treatment and storage, this compound can potentially serve as a reliable marker for distinguishing between NMAH and AHAH.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序