Different treatment effects on the hydroxymethylfurfural content in the honey.

摘要

The aim of this study was to determine the impact of the different treatment of honey on the production of hydroxymethylfurfural. Two types of honey (nectar and honeydew) were treated by different means (heating in a water bath, microwave oven and ultrasonic bath) for different time periods. Depending on its quantity and exposure time, the temperature of honey heating was monitored in the microwave. Hydroxymethylfurfural content was determined by high performance liquid chromatography with UV detection. AH treatment methods caused an increase in the hydroxymethylfurfural content; however the most significant increase in hydroxymethylfurfural content was produced by the heat treatment in a water bath. All treatments caused significant changes (P>0.05) in hydroxymethylfurfural content and the threshold level of 40 mg.kg-1 was exceeded after treatment in a water bath at 95 degrees C for 45 min. The temperature of 95 degrees C increased the hydroxymethylfurfural content by 650% (in honeydew honey, 90 minutes) compared to the initial level. The treatment in an ultrasonic bath resulted in a slight increase in hydroxymethylfurfural content depending on the time of exposure; the total increase was more than 34% in nectar honey and up to 86% in honeydew honey. The experiments showed that the formation of hydroxymethylfurfural in honey is significantly influenced by temperature (especially heating in a water bath). The hydroxymethylfurfural content in honeydew increased faster than in floral honey in all methods of treatment.