Study Of Volatile Organic Components In Honeys

After being collected by bees(Apis mellifera), the nectar or honeydew of floral plants is stored in the honeycomb and become honey during a sufficient brewing. Natural honey with a special floral scent is mainly due to different volatile small molecules.Organoleptic characteristics and nutritional value of honey from different nectar sources have obvious differences and acceptability of consumers is not the same. As living standard improving, people’s demand for honey grow rapidly, and its eating quality requirements is increasing. How to ensure the authenticity of raw honey and purity during the process has became an important departure point for honey production, processing and marketing sectors.In order to enhance the head space-solid phase micro extraction efficiency of volatile components in honey, Plaekett-Burman design and response surface methodology were used to optimize extraction conditions. On the basis of single-factors experiments, Plackett Burman design was firstly applied to study the factors of HS-SPME extraction conditions for volatile components in Honey and screen out the significant impact factors: extraction temperature,extraction time and sample amount. And then the level of significant factors were further optimized by response surface analysis. The results show that the optimized HS-SPME extraction conditions for volatile components in honey were extraction temperature of 68.5 ℃,extraction time of 51.6 min, sample amount of 5.1 g, sample and deionized water mass ratio of 10:1, Na Cl additive amount of 0.3 g and stirring speed of 650 rpm.The volatile components in 17 kinds of honey samples from different nectar sources were concentrated by optimization HS-SPME and analyzed by gas chromatography-mass spectrum GC-MS. The results showed that 79 volatile components were identified in honey samples. These components belong to alcohols(22.78%), aldehydes(17.72%), aromatic compounds(17.72%), esters(16.46%), ketones(7.59%), ethers(7.59%), acids(5.06%), phenols(3.03%), terpenes(1.27%) and alkanes(1.27%). Phenylethanol was detected in 16 samples,acetic acid was detected in 15 samples,furfural was detected in 14 samples,toluene and benzaldehyde were detected in 13 samples,ethanol was detected in 8 samples. Volatile components in honeys from different nectar sources have obvious differences that mainly reflected in the species or contents of specific substances.Honey samples, produced from the flowers of Acacia mangium by Apis mellifera L, were conducted by set processing technic. We used GC-MS to analysis the volatile components in honey sampled from different process notes. As the results, 23 volatile components were found in honey samples. These components belong to esters(26.09%), aldehydes(13.79%), alcohols(13.79%), ketones(13.04%), terpenes(8.70%), alkanes(8.70%), acids(4.35%), and so on. Furfural, Benzaldehyde and Benzeneacetaldehyde may play important role in flavor of the honey samples. To judge the situation based on the loss of volatile components of samples, we found volatile components losing was lower while heating honey at 71℃ for 4 min and it can better maintain the flavor of honey product.