文献类型： 外文期刊

作者： Yan, Sha ¹ ; Zhang, Min ² ; Yuan, Yuzhe ² ; Mu, Guodong ² ; Xu, Haitao ² ; Zhao, Tian ³ ; Wang, Yinchen ³ ; Xue, Xiaofeng ² ;

作者机构： 1.Shanxi Agr Univ, Coll Food Sci & Engn, Taigu 030801, Peoples R China

2.Inst Apiculture Res, Chinese Acad Agr Sci, State Key Lab Resource Insects, Beijing 100093, Peoples R China

3.Guizhou Acad Agr Sci, Anim Husb & Vet Med Inst, Guiyang 550005, Peoples R China

关键词： Honey; Quality; Maillard reaction products; Storage; Safety assessment

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 424 卷

页码：

收录情况： SCI

摘要： Honey, a natural sweetener that can be stored long-term, is prone to Maillard reactions. Maillard reaction products (MRPs), such as 5-hydroxymethylfurfural (5-HMF), alpha-dicarbonyl compounds (alpha-DCs), and advanced glycation end products (AGEs), negatively affect human health. We analyzed MRP accumulation in chaste honey over four years. In the first year, alpha-DCs were dominant with total contents of 509.7 mg/kg. In the second year, Amadori compounds increased, accounting for the largest percentage. Their formation at the initial stage showed inhibition of the Maillard reaction over time. AGE contents were approximately 1.00 mg/kg over four years, which is negligible compared to other foods. Increased 5-HMF was significantly correlated with storage time (p < 0.01), making it a suitable indicator of honey quality. Due to the lack of MRP risk assessments, we compared our findings with daily intake of MRPs from other foods, and the levels of MRPs in honey over four years are acceptable.