蜂蜜的蜜甜香韵研究+文献综述
毕业论文关键词： 蜂蜜；高效液相色谱法；电子鼻；电子舌；GC-MS；感官评价
The research of honey aroma and saccharide
Abstract: For the research of honey sweetness and aroma，five different kinds of honeys were used to determine fructose, glucose, and sucrose in honey by high performance liquid chromatography and ultraviolet spectroscopy. Meanwhile electronic nose and electronic tongue were used to build smile and taste fingerprints of honey. To explore the differences of different nectar source honey aroma composition, aroma components in 5 kinds of honey were analyzed by sensory evaluation and headspace solid phase microextraction (SPME) followed by gas chromatography and mass spectrometry. The results indicated that total fructose and glucose content of five kinds of honey in the 70~80%, the sucrose content is about 1%, the determination results of the two methods are similar. The electronic tongue and electronic nose can clearly distinguish five kinds of honey. In the GC-MS experiment, five kinds of honey were detected in 108 kinds of aroma components, including alcohols and aldehydes were the main aroma components. Sensory evaluation results showed that five kinds of honey sensory attributes have significant difference.
Key Words: honey; HPLC; electronic tongue; electronic nose; GC-MS; sensory evaluation
目录
1引言 1
1.1 蜂蜜的蜜甜香韵概述 1
1.2 蜂蜜蜜甜香韵的研究现状 1
1.3 蜂蜜蜜甜香韵的研究与检测 2
1.3.1 蜂蜜中甜物质的检测方法 2
1.3.2 觉指纹图谱的构建方法 2
1.3.3蜂蜜香气成分的检测方法 3
1.3.4 嗅觉指纹图谱的构建方法 4
1.3.5 蜂蜜蜜甜香韵的感官分析 4
1.4 研究的目的和意义 5
2 材料与方法 7
2.1 实验材料 7
2.2 实验仪器 7
2.3 实验方法 8
2.3.1 蜂蜜蜜甜香韵的感官评价 8
2.3.2 顶空固相微萃取与气质联用 8
2.3.3 电子鼻分析内容及参数 9
2.3.4 高效液相色谱示差法 9
2.3.5 紫外分光光度法 9
2.3.6 电子舌分析内容及参数 10
3 结果与讨论 11
3.1 感官评价实验结果 11
3.1.1 感官评价对五种不同蜂蜜的区分 11
3.1.2 感官评价聚类分析树状图 11
3.2 SPME-GC-MS分析蜂蜜香气成分组成的测定结果 12
3.2.1 不同蜂蜜样品挥发性组分测定结果 13
3.2.2 感官属性与GC-MS数据的拟合 16
3.3 电子鼻构建不同种类蜂蜜的嗅觉指纹图谱 17
3.3.1 不同种类蜂蜜的PCA定性分析 17
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