مقایسه خصوصیات کیفی عسل تولیدی در استان‌های سیستان و بلوچستان و قزوین با تأکید بر کاربرد آنها در تشخیص تقلب عسل

نویسندگان
غلامحسین حقایق 1
سید محمد احمدی 2
محمد امین میری 1
1 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل
2 دکتری، استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل
10.22034/FSCT.19.130.329
چکیده
کیفیت عسل می تواند بسته به عواملی نظیر منشأ گیاهی، منطقه جغرافیایی، روش تولید و نگهداری متفاوت باشد. با تعیین ویژگی‌های کیفی عسل‌ می‌توان از سطح کیفی و همچنین وجود تقلب در آن اطمینان حاصل نمود.در این پژوهش برخی ویژگی‌های فیزیکوشیمیایی، رئولوژیکی و میکروبی ۱۴ نوع عسل استان‌‌های سیستان و بلوچستان و قزوین (شش نمونه عسل طبیعی و یک نمونه عسل تقلبی از هر استان) مورد ارزیابی قرارگرفت. نتایج نشان داد که میزان قند احیاء کننده نمونه های عسل طبیعی اختلاف معنی داری با هم ندارند. بالاترین میزان معنی دار ساکارز به نمونه‌های عسل تقلبی و کمترین میزان به نمونه‌های گون-یونجه دیال آباد قزوین و کنار چابهار تعلق داشت. میزان رطوبت نمونه‌های طبیعی عسل در محدوده‌ی ۵/۱۲ تا ۲۱/ ۱۷ درصد متغیر بود. فعالیت دیاستازی نمونه‌های عسل تقلبی صفر و کمترین آن در بین نمونه های عسل طبیعی برای گون-آویشن طارم قزوین با ۰۹/۸DN اندازه گیری شد. مقدار هیدروکسی‌متیل‌فورفورال در نمونه‌های طبیعی ‌در محدوده ۹/۳ تا ۸۰/۷ و برای نمونه‌های تقلبی ۳۴۱ و ۲۸۰ میلی‌گرم در کیلوگرم (به ترتیب زابل و قزوین) اندازه‌گیری شد. بالاترین و کمترین نسبت فروکتوز به گلوکز بترتیب به نمونه‌ عسل کنار چابهار(۲۲/۱) و خارشتر زابل (۶۹/۰) بدست آمد. بطورکلی عسل های استان سیستان و بلوچستان از ویسکوزیته بالاتری در مقایسه با نمونه های استان قزوین برخوردار بودند. بعلاوه، بیشترین میزان آلودگی مخمر اسموفیلیک و کپک به عسل های تقلبی تعلق داشت. بر اساس نتایج این تحقیق، کیفیت نمونه های عسل بسته به موقعیت جغرافیایی و منشأ گیاهی می‌تواند بطور معنی داری متفاوت باشد. همچنین برخی از شاخص‌های کیفی عسل مخصوصاَ میزان ساکارز، فعالیت دیاستازی و محتوای هیدروکسی‌متیل‌فورفورال می توانند به عنوان ابزارهای مفید جهت تشخیص تقلب این محصول مورد استفاده قرار گیرد.
کلیدواژه‌ها
زابل
عسل
رطوبت
مخمرهای اسموفیلیک
فعالیت دیاستازی

موضوعات

عنوان مقاله English

Comparison of quality characteristics of honey produced in Sistan and Baluchistan and Qazvin provinces with emphasis on their use in detecting honey adulteration

نویسندگان English

Gholamhosein Haghaiegh 1
seyedmohammad ahmadi 2
Mohammad amin Miri 1
1 assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Univercity of Zabol
2 assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Univercity of Zabol
چکیده English

The honey quality can vary based on various factors such as plant origin, geographical area, production method and storage. By determining the quality characteristics of honey, it is possible to ensure the quality level as well as the existence of fraud in it. In this study, some physico-chemical, rheological and microbiological characteristics of 14 types of honey of Sistan and Baluchestan and Qazvin provinces (six natural honey samples and one counterfeit honey sample from each province) were investigated. The results indicated that there was no significant difference between amounts of reducing sugar of natural honey samples. The highest significant sucrose value belonged to the counterfeit samples and Diyalabad Qazvin and Ziziphus honey of Chabahar had the lowest values. Moisture content of samples varied from 12.5 to 17.21%. Diastasis activity of counterfeit samples was zero and Astragalus-Thymus of Tarom Qazvin with 08.09 DN had the lowest diastase activity among the natural honey samples. HMFcontent of natural samples was in the range of 3.9 to 7.80 mg/kg whereas for Zabol and Qazvin counterfeit honey was measured 341 and 280 mg/kg respectively. The highest and lowest fructose to glucose ratio was obtained for the samples of Ziziphus of Chabahar (1.22) and Alhagi honey of Zabol (0.69). In general, Sistan and Baluchestan samples had the higher viscosity compared to Qazvin provine’s ones. Furthermore, the highest contamination of osmophilic yeasts and mold belonged to counterfeit honeys. According to the results of this study, the quality of honey can vary significantly depending on the geographical location and plant origin. Also, some quality indicators of honey, especially the amount of sucrose, diastase activity and hydroxymethylfurfural content can be used as useful tools to detect the adulteration of the product.

کلیدواژه‌ها English

Zabol
honey
Moisture content
osmophilic yeasts
diastase activity
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