Content of carbohydrates and specific rotation angle of honey
2008
Dimins, F., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kuka, P., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Cakste, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The main carbohydrates of honey are fructose, glucose, sucrose and maltose. Invertase hydrolyzes sucrose about fructose and glucose. Therefore low content of sucrose and high content of glucose and fructose in honey are parameters for characterization of honey quality. Several sorts of honey contain heightened content of maltose. Therefore it is possible to use this criteria for identification several honey sorts. Each carbohydrate has a specific angle of rotation of polarized light (specific rotation). It depends on relations and content of carbohydrates in honey. The aim of the present research was to establish the relationship between honey sorts and content of carbohydrates as well as specific rotation and possibilities of using these criteria (content of carbohydrates, specific rotation, and activity of invertase) for characterization of honey quality. Following parameters were determined with different physico-chemical methods: specific rotation - by method of polarimetry, content of sugars with high pressure liquid chromatography and activity of invertase - spectrophotometrically. The following results of honey analysis were obtained: the activity of invertase 4-30 (invertase number); content of carbohydrates (sucrose 0.5-3.0%, glucose 30-38%, fructose 35-42%, and maltose 1-6%); specific rotation [ALPHA]D**20 at -16 deg to -5 deg. The obtained results indicated that content of carbohydrates partially dependent on honey sorts. Content of sucrose depends from invertase activity in honey. Invertase is good parameter for honey characterization. Specific angle of rotation of polarized light is not available for identification of honey sorts.
显示更多 [+] 显示较少 [-]