Buckwheat honeys: Screening of composition and properties

作者：Pasini Federica^*; Gardini Silvia; Marcazzan Gian Luigi; Caboni Maria Fiorenza

来源：Food Chemistry, 2013, 141(3): 2802-2811.

DOI：10.1016/j.foodchem.2013.05.102

• Buckwheat honey
• Physicochemical parameters
• Phenolic compounds
• HPLC-DAD-MS
• Volatile compounds
• Solid-phase microextraction (SPME)
• GC-MS

The quality of 10 buckwheat honeys, collected from Italian and est European beekeepers declaring to produce monofloral honey, were evaluated by means of their pollen, physicochemical, phenolic and volatile composition data. The results of the traditional analyses and in particular electrical conductivity, optical rotation, pH and sugar composition revealed some poorly pure samples that could not fit in the buckwheat tipology. Honey volatiles, analysed by solid phase microextraction (SPME) and gas chromatography-mass-spectrometry (GC/MS), showed more than 100 volatile compounds, most of them present in all honey samples but with quantitative variation. Besides many furfural derivates, 3-methylbutanoic acid was the main volatile compound found in most of honeys. Also the presence of 2- and 3-methylbutanal and pheynalcetaldehyde confirmed the typical buckwheat aroma of some studied samples, corroborating physicochemical data. The HPLC phenolic profile was similar across the samples%26apos; and phydroxybenzoic and p-coumaric acids proved to be the main components.

• 出版日期2013-12-1