摘要
[目的]评价澳洲坚果蜂蜜质量，为该资源的开发与利用提供参考依据。[方法]以澳洲坚果蜂蜜为原料，采用国家相关标准规定的方法测定澳洲坚果蜂蜜感官要求、微生物限量、理化指标，并评判其各项指标是否达标。[结果]试验得出，澳洲坚果蜂蜜呈现浅琥珀色，有蜜源植物花的气味，滋味甜润，常温下呈黏稠流体状；菌落980 CFU／g，大肠杆菌＜0．3 MPN／g，霉菌15 CFU／g，沙门氏菌、志贺氏菌、金黄色葡萄球菌未检测出；水分含量20．60％，果糖、葡萄糖含量75．00％，蔗糖含量2．40％，酸度19．10 mL／kg，羟甲基糠醛含量4．60 mg／kg，钠含量74．00 mg／kg，蛋白质含量3．97 g／kg，脂肪含量1．00 g／kg。[结论]澳洲坚果蜂蜜感官要求、微生物限量、理化指标完全符合国家标准和行业标准，具有非常优良的品质。
Abstract
Objective] To evaluate the quality of honey from Macadamia integrifolia, and to provide references for the development and utiliza-tion of resources.[Method] With honey of M.integrifolia as the raw material, we detected the sensory requirements, microbial limit and physi-cochemical indexes of M.integrifolia by the methods in relevant national standards.Whether the indexes met the requirements were judged. [Result] Honey of M.integrifolia showed the color of light amber, had the smell of nectariferous plant flower.It was sweet in taste and was vis-cous fluid under normal temperature.Bacterial colony was 980 CFU/g;Escherichia coli <0.3 MPN/g;mould was 15 CFU/g;The Salmonella, Shigella and Shigella castellani were not detected.Moisture content was 20.60%, fructose and glucose content was 75.00%, saccharose content was 2.40%, acidity was 19.10 mL/kg, hydroxymethylfurfural content was 4.60 mg/kg, sodium content was 74.00 mg/kg;protein content was 3.97 g/kg, fat content was 1.00 g/kg.[Conclusion] The sensory requirements, microbial limit and physicochemical indexes of M.integrifolia all meet the requirements of national and industry standards.The samples display good quality.
基金项目
广西防城港市科技成果转化与推广项目(防科转15013005)
广西壮族自治区直属公益性基本科研项目(GXNYRKS201612)
广西创新计划专项经费项目(2015CXJHB013)
国家科技期刊平台
NSTL
维普
万方数据