The Establishment On The HPLC-ECD Fingerprints Of Apis Cerana Honey And The Effect Of Processing On The Contents Of Phenolic Compounds

Honey is a natural health product with both edible and medicinal value.Because of its unique flavor and efficacy,honey is favored by consumers.Apis cerana honey is one of the unique honey species in China,which is brewed to maturity by Apis cerana Fabricius collecting forest wild plant nectar.Shaanxi is a natural habitat for Apis cerana Fabricius with high forest coverage and abundant nectar plants.The geographical environment of Shaanxi Province is very complex,so there are some differences of Apis cerana honey from different regions in quality,components and flavor,which directly affects the price of honey.Therefore,it is of great importance to establish a quality evaluation system for Apis cerana honey.In this paper,the physicochemical characterization,the composition and contents of phenolic compounds of Apis cerana honey from four regions in Shaanxi were researched.The fingerprints of Apis cerana honey were established,and the geographical origins of Apis cerana honey were identified by multivariate statistical analysis.In addition,the effects of processing steps on the contents of phenolic compounds in Apis cerana honey were studied.This thesis included five chapters,and the contents are as follows:1.Fourteen physicochemical parameters of Apis cerana honey were determined,including moisture,electrical conductivity,p H and so on.The results showed that some samples didn't accord with the requirements of domestic and international standards.The HMF content of one sample and the free acidity of six samples exceeded the standard,and the content of glucose and fructose of three samples were lower than standard.In addition,the electrical conductivity of honey samples were significantly higher than the standard limit.2.Twelve phenolic compounds in Apis cerana honey by high performance liquid chromatography with electrochemical detection were identified.Due to the influence of the geographical origin,there were significant differences of the types and contents of phenolic compounds in honey samples.The contents of vanillic acid and ellagic acid were higher than other phenolic compounds in all samples,gallic acid,rutin and galangin were not determined in some samples.Based on the composition and the contents of phenolic compounds,the geographical origin of Apis cerana honey could be identified by multivariate statistical analysis.3.The fingerprints of Apis cerana honey from different areas in Shaanxi were established by high performance liquid chromatography with electrochemical detection.The characteristic peak information were obtained by extracting the common peaks from the fingerprints.The geographical origins of Apis cerana honey could be distinguished based on the characteristic peak information combined with the multivariate statistical analysis.This method provided abundant information,which can reflect the differences of Apis cerana honey from different areas completely,and the chromatographic peak of phenolic compound needn't identified.4.The effects of processing steps on the quality of Apis cerana honey were researched under simulating industrial production by analyzing the contents of phenolic compounds.The results showed that processing could make the contents of phenolic compounds decreased.Thermal processing steps,including preheating and concentration,were the primary cause of these serious influence,followed by filtration processing.Moreover,the influence of the contents of phenolic compounds was more serious by preheating than by vacuum concentration,which showed that phenolic compounds were more easily oxidized under aerobic conditions.