| 摘要 |
[Objectives] To explore the effect of storage time on pH and 5-hydroxymethylfurfural content in Jiulongteng honey. [Methods] The pH of Jiulongteng honey was determined by neutralization titration with sodium hydroxide standard solution. The content of 5-hydroxymethylfurfural in Jiulongteng honey was determined by HPLC. Chromatographic conditions: ZORBAX SB-C18 column (250 mm×4.6 mm, 5 μm) from Agilent Co., Ltd., acetonitrile-0.1% formic acid solution (5：95) as mobile phase, flow rate of 0.8 mL/min, 5-hydroxymethylfurfural detection wavelength of 284 nm, guanosine detection wavelength of 254 nm. [Results] The pH of 12 batches of Jiulongteng honey was 3.70-3.84 in the new honey stage, 3.92-4.05 in the old honey stage 1, and 4.25-4.53 in the old honey stage 2; 5-hydroxymethylfurfural was not detected in the new honey stage, 5-hydroxymethylfurfural was detected in FM-001 in the old honey stage 1, and 5-hydroxymethylfurfural was detected in most samples in the old honey stage 2. [Conclusions] The pH and 5-hydroxymethylfurfural content of 12 batches of Jiulongteng honey met the requirements within 3 years of storage. There was no 5-hydroxymethylfurfural in Jiulongteng honey, but with the extension of storage time, the detection amount of 5-hydroxymethylfurfural increased significantly even if Jiulongteng honey was stored at low temperature. Therefore, 5-hydroxymethylfurfural can be used as an important indicator of honey freshness. |
