蜂蜜储存期间质量变化的研究

摘要

During storage, the Fructose and Glucose, acidity, hydroxyl methyl furfural and other indicators in the honey were analyzed. The results showed that all the indicators are not significant during storage at-15 ℃(P>0.05); the Fructose and Glucose decreased and acidity increased during storage at 25 ℃(P0.05）；在25℃储存的蜂蜜，随着储存时间的延长，酸度以及果糖葡萄糖含量变化极显著（P<0.01）；在37℃储存的蜂蜜，随着储存时间的延长，果糖葡萄糖含量、酸度、羟甲基糠醛含量和感官指标变化极显著（P<0.01）。