蜂蜜中的酶及其在蜂蜜质量控制中的应用

Enzymes in honey and their application in honey quality control

中文关键词:  蜂蜜  酶  掺假  质量控制

英文关键词:honey  enzymes  adulteration  quality control

中文摘要:

      蜂蜜具有广泛的生物活性, 在我国长期被视为药食同源食品。蜜蜂在采集酿造花蜜过程中, 会不断向花蜜中添加各种物质, 从而加快花蜜向蜂蜜的转变。蜂蜜中含有淀粉酶、蔗糖转化酶、葡萄糖氧化酶、β-葡萄糖苷酶、过氧化氢酶、磷酸酯酶等多种酶, 它们大多来源于蜜蜂咽下腺分泌, 也有少量来源于植物的花蜜或花粉。蜂蜜中的酶在蜂蜜酿造过程中发挥着不可或缺的作用, 是花蜜转变为蜂蜜的关键物质, 同时也是蜂蜜质量控制和品质评价的重要指标。本文对蜂蜜中主要的几种酶进行了介绍, 并对其在蜂蜜品质(新鲜度、糖浆掺假和热加工等)监测中的研究进展进行了详细的综述, 以期为酶活指标在蜂蜜质量控制中的进一步应用和蜂蜜品质评价体系的完善提供参考。

英文摘要:

      Honey has a wide range of biological activities, and has long been regarded as a food of medicine and food in China. In the process of collecting and brewing nectar, bees will continue to add various substances to the nectar to accelerate the conversion of nectar to honey. Honey contains amylase, invertase, glucose oxidase, β-glucosidase, catalase, phospholipase and other enzymes, most of these enzymes are secreted by bees’ hypopharyneal glands, and a few are from the plants’ nectar or pollen. Enzymes in honey play an indispensable role in the honey ripening process, they are the key material for the conversion of nectar into honey, and it is also an important indicator of honey quality control and quality evaluation. This article introduced the main enzymes in honey, and gave a detailed overview of their research progress in the monitoring of honey quality (freshness, syrup adulteration, thermal processing, etc.), in order to provide reference for the further application of enzyme activity indicators in honey quality control and the improvement of honey quality evaluation system.