Comparison Effect Of Heat Treatment And Ultra-high Static Pressure On Honey Quality

Honey is rich in nutrients,and China's Ministry of Health has explicitlyannounced that it is both a food and a drug,so it is often used as a natural nutritional good for food and health products.In traditional honey processing,heating methods are often used to extend the honey's shelf life.Heat treatment reduces the quality and nutritional value of honey.Ultra-high static pressure is a non-thermal processing technology.Previous studies have demonstrated that using ultra-high static pressure in the treatment of honey can inactivate pathogenic bacteria and yeast in honey,significantly prolonging the shelf life of honey.However,the effect of ultra-high static pressure on the quality of honey is unknown and has not been reported at present.This experiment compares the effect of different hot processing and ultra-high pressure treatment on the main components of honey and finds a new technology that can prolong the shelf life of honey and reduce the loss of major nutrients in honey.Thermal processing method: 40?~ 200?heating 10 min ~ 90 min.Ultra-high static pressure treatment: 300 MPa,450 MPa,and 600 MPa for 5 min,10 min,and 20 min,respectively.The main findings of the study are as follows:1.Effect of ultra-high static pressure and heat treatment on the main reducing sugars glucose and fructose in honey.Glucose and fructose were quantified using a high-performance liquid-evaporation photodetector.Fructose and glucose are more sensitive to temperature changes in honey,the temperature increases,the content shows a downward trend,and the reduction in fructose content is significantly higher than glucose,fructose is more easily affected by temperature and transformation.Temperature is the main factor affecting the content of reducing sugar in honey,and time is a minor factor.During the heating process,the ratio of fructose to glucose(F/G)increased first and then decreased.The ratio of F/G will affect the rate of crystallisation of honey.When the ratio is greater than 1.33,the rate of crystallization will be slower;when the ratio is less than 1.11,it will accelerate the rate of crystallization;when the ratio is in the range of 1.17-1.19,honey will crystallize.the trend of.However,ultra-high static treatment had no effect on fructose and glucoseand on the crystalline properties.This demonstrates that the ultra-high static pressure has greater advantages than heat treatment in retaining fructose and glucose content.2.Effect of heat treatment and ultra-high static pressure on dicarbonyl compounds in honey.As measured by a high-performance liquid-phase diode array detector,there is only one dicarbonyl compound in honey.The relative molecular weight of the derivative was 234 after ultra-high performance liquid-high resolution mass spectrometry,and the substance was 3-deoxyglucosone(3-DG).The study found that3-DG was highest in untreated honey,reaching 257?g/m L,which may be due to decomposition of fructose and glucose during honey processing or storage.During heating,the 3-DG content in untreated honey was significantly reduced,mainly due to the fact that 3-DG is a highly reactive and unstable Maillard intermediate and heating leads to its further breakdown to 5-hydroxymethylfurfural Or other small molecules of aldehydes or acid compounds may also undergo polymerization to produce melanoidins and other compounds.And at the same temperature,the longer the heating time,the more 3-DG is generated,which is mainly due to the heating to cause dehydration of fructose and glucose reducing sugars to 3-DG.Moreover,the rate of3-DG formation increases with the heating temperature.Ultra high static pressure treatment will increase the concentration of 3-DG,the growth rate is about 22.80%,and with the increase of the pressure and the prolonged treatment time,the 3-DG content has little effect,which may be related to the ultra-high static pressure The influence of price keys is not significant.The reason for the 3-DG growth under ultra-high static pressure is unknown.3.Effect of heat treatment and ultra-high static pressure on the effect of5-hydroxymethylfurfural(5HMF)in honey.Quantitative analysis of 5HMF in honey using a high performance liquid-to-diode array detector.The content of 5HMF increases with the heating temperature and heating time.By establishing the kinetic equation of heating temperature-heating time,it was found that the rate of 5HMF formation and its heating time showed a positive growth.The reaction rates were 80?0.5 mmol/Lmin,100 ? 4 mmol/Lmin,120 ? 9.8 mmol/Lmin,140 ? 18 mmol/Lmin,160 ? 20mmol/Lmin,180?19 mmol/Lmin,200?18 mmol/Lmin.In addition,the activation energies of 5HMF obtained in the range of 80?~120? in the milk of Chinese vetch were calculated to be 37521.08 J/mol,entropy of-46.17J/Kmol,and enthalpy of36426.12J/mol,calculated by using the Anius equation.In comparison,ultrahigh static pressure has no significant effect on the formation of 5HMF.4.Effect of heat treatment on free amino acids in honey.Ultra-high performance liquid chromatography-triple quadrupole mass spectrometry was used to quantitatively analyze free amino acids in honey.There are7 types of amino acids in the milk vetch honey,including phenylalanine,threonine,leucine,isoleucine,methionine,valine and valine.With prolonged addition time and heating temperature,the rest of the amino acid concentration fluctuates only slightly,but proline(Pro)decreases more obviously,and it is 52.08% higher than the control group.As for what kind of substance it is converted into,further experimental research is needed.5.Effect of heat treatment on polyphenolic substances in honey.The increase of heat treatment temperature and the lengthening of heat treatment time increase the polyphenol content in the sample,which may be directly related to the decrease of fructose and glucose concentration.There is a lot of polyphenol-like substances in honey,and these substances only appear in the honey of certain plant honey sources.Thermal degradation of glucose and fructose will produce many small molecules,and small ketones may also be produced in large quantities.The polyphenols are classified into phenolic acids and flavonoids.These polyphenols and small ketones may generate phenolic acids and flavonoids under heat treatment,thereby increasing the concentration of phenols.This inference requires further experimental research.6.Effects of heat treatment and ultra-high static pressure on amylase,sucrose invertase and catalase in honey.The effects of different heat treatments and superhydrostatic pressure on theactivity of three enzymes,amylase,sucrose invertase and catalase,were studied.The heat treatment temperature is 40?-80?,while the ultrahigh static pressure treatment pressure is 300MPa-600 MPa and the treatment time is 5,10 and 20 min.It was found that the activity of the three enzymes decreased significantly with increasing heating temperature and heating time.At 80?,the activity of the three enzymes has been completely inactivated.Similarly,the ultra-high pressure treatment significantly reduced the activity of the three enzymes.At the highest treatment pressure of 600 MPa and the longest treatment time,amylase,sucrose invertase and catalase lost46.36%,58.01% and 60.16%,respectively.This research system compared the effect of ultra-high static pressure and traditional heat treatment on honey quality.Compared to heat treatment,the ultra-high static pressure had no significant effect on fructose,glucose,5HMF,and crystallinity.However,the ultra-high static pressure significantly produces 3-DG and greatly destroys the enzymatic activity of active enzymes in honey.In general,ultra-high static pressure is superior to heat treatment.