数字农科院2.0

Comparison Of Differences Of Alpha-Dicarbonyl Compounds Between Naturally Matured And Artificially Heated Acacia Honey: Their Application To Determine Honey Quality

文献类型： 外文期刊

作者： Yan, S; Sun, MH; Zhao, LL; Wang, K; Fang, XM; Wu, LM; Xue, XF

作者机构：

关键词： Honey; Maillard Reaction; Alpha-Dicarbonyl Compounds; Artificially Heated Processing; 5-Hydroxymethylfurfural; 3-Deoxyglucosone

期刊名称： JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ISSN： 0021-8561

年卷期： 2019 年 67 卷 46 期

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： alpha-Dicarbonyl compounds (alpha-DCs) are a major class of intermediates generated during Maillard reactions. They can serve as chemical markers of thermal processing and storage of sugar-rich foods. To distinguish between naturally matured acacia honey (NMAH) and artificially heated acacia honey (AHAH), we purified 12 major alpha-DCs quinoxaline derivatives to investigate the effects of temperature during heat treatment and storage on their accumulation in acacia honey. Nine of the 12 alpha-dicarbonyl compounds were found in acacia honey samples, and their contents varied depending on processing and storage conditions. Among them, the contents of 3-deoxyglucosulose (3-DG), 1,4-dideoxyglucosone (1,4-DDG), and 1-deoxyglucosone (1-DG) increased commensurately with heat. 3-DG content ranged from 103.7 to 146.6 mg/kg in NMAH and 572.4-1371.2 mg/kg in AHAH. Given the abundance and stability of 3-DG following heat treatment and storage, this compound can potentially serve as a reliable marker for distinguishing between NMAH and AHAH.

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