بررسی و مقایسه خصوصیات رئولوژیکی، آنتی اکسیدانی و ضد میکروبی عسل طبیعی با انواع عسل های تقلبی

نویسندگان
اشرف فلاحی 1
اورنگ عیوض زاده 2
محمدرضا اسحاقی 3
1 دانش آموخته کارشناسی ارشد، دانشگاه آزاد اسلامی، واحد ورامین پیشوا، گروه علوم و صنایع غذایی، ورامین، ایران.
2 استادیار،دانشگاه آزاد اسلامی،واحد ورامین پیشوا،گروه علوم و صنایع غذایی،ورامین-ایران
3 استادیار، دانشگاه آزاد اسلامی، واحد ورامین پیشوا، گروه علوم و صنایع غذایی، ورامین، ایران.
10.52547/fsct.17.104.177
چکیده
عسل یکی از مهم­ترین فرآورده­های زنبور عسل می­باشد که دارای ارزش تغذیه­ای بالا و خواص مفید دارویی فراوان می­باشد و انجام انواع تقلب در عسل سبب نگرانی­هایی در کنترل کیفیت این محصول شده است. در تحقیق حاضر نمونه عسل طیبعی (A1) با نمونه­های تقلبی آن به ترتیب با مقادیر 10% جایگزینی با پودر ساکاروز (A2)، 20% جایگزینی با پودر ساکاروز (A3) و 30% جایگزینی با پودر ساکاروز (A4) مورد مقایسه قرار گرفت. نتایج نشان داد که میزان قندهای احیا­کننده قبل از هیدرولیز در محدوده 80/62- 51/77 ﮔﺮﻡ ﺩﺭﺻﺪ، قندهای احیا­کننده بعد از هیدرولیز در محدوده 61/1 تا 22 ﺩﺭﺻﺪ، ﻧﺴﺒﺖ ﻓﺮﻭﻛﺘﻮﺯ ﺑﻪ ﮔﻠﻮﻛﺰ 74/0 تا 03/1، خاکستر در محدوده 04/0 درصد، هدایت الکتریکی در محدوده 20/0-21/0 درصد، دیاستاز در محدوده 47/11 تا 25/20 (DN)، هیدروکسی متیل فورفورال 28/2 تا 62 میلی­گرم در کیلوگرم و پرولین در محدوده 158 تا 728 میلی­گرم در کیلوگرم بود. با افزودن مقادیر مختلف پودر ساکاروز، میزان قندهای احیا­کننده قبل از هیدرولیز، رطوبت، اسیدیته، فروکتوز، گلوکز، ﻧﺴﺒﺖ ﻓﺮﻭﻛﺘﻮﺯ ﺑﻪ ﮔﻠﻮﻛﺰ، پرولین، فعالیت آنتی­اکسیدانی، نمونه­ها به طور معنی­داری کاهش و میزان قندهای احیا­کننده بعد از هیدرولیز، دیاستاز، هیدروکسی متیل فورفورال و ویسکوزیته نمونه ها به طور معنی­داری افزایش یافت(P<0.05). در تحقیق حاضر کلیه فاکتورهای مورد بررسی به جز میزان قندهای احیا­کننده قبل از هیدرولیز، ﻧﺴﺒﺖ ﻓﺮﻭﻛﺘﻮﺯ ﺑﻪ ﮔﻠﻮﻛﺰ و میزان هیدروکسی متیل فورفورال در محدوده استاندارد قرار داشتند و

نمی­تواند جهت تشخیص تقلب افزودن ساکاروز به عسل مفید واقع شود.
کلیدواژه‌ها
عسل
تقلب
ساکاروز
آنتی اکسیدانی
هیدروکسی متیل فورفورال

موضوعات

عنوان مقاله English

Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey

نویسندگان English

Ashraf Fallahi 1
orang EyvazZadeh 2
Mohammad Reza Eshaghi 3
1 Islamic Azad University, Varamin, Iran
2 Assistant Professor, Department of of Food Science and Technology
3 Assistant Professor
چکیده English

Honey is one of the most important bee products that have a high nutritional value and many beneficial drug properties. And perform a variety of fraud in honey because of concerns over quality control of the product. In the present study, the Honey Tree (A1) sample with its counterfeit samples was compared with 10% substitution with sucrose powder (A2), 20% replacement with sucrose powder (A3) and 30% replacement with sucrose powder (A4), respectively. The results of this study showed that the amount of reducing sugars before hydrolysis in the range of 77.51-62.8 g%, the reducing sugars after hydrolysis in the range of 1.61 to 22%, the ratio of fructose to glucose from 0.44 to 0.33, 1, ash in the range of 0.04%, electrical conductivity in the range of 0.21-0.20%, diastase in the range of 11.47 to 20.25 (DN), Hydroxymethylfurfural (HMF) 2. 28 to 62 mg / kg. By adding different amounts of sucrose powder, the amount of reducing sugars before hydrolysis, moisture, acidity, fructose, glucose, fructose to glucose ratio, proline, antioxidant activity, samples decreased significantly and the amount of reducing sugars after hydrolysis, Diasteric, hydroxymethylfurfural and viscosity of the samples increased significantly (P<0.05). In the present study, all the factors studied, except for the amount of pre-hydrolysis regenerative sugars, fructose-glucose ratio and hydroxymethylfurfural ratio were within the standard range and could not be useful for detecting cheating the addition of sucrose to honey.

کلیدواژه‌ها English

honey
Fraud
Sucrose
Antioxidant
hydroxymethylfurfural
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