基于聚类分析和主成分分析的洋槐蜜成熟过程中主要成分变化研究  

Study on the Changes of Main Ingredients of Acacia Honey during the Ripening Process Based on Clustering Analysis and Principal Component Analysis

作　　者：吴美佳 佘僧 黎洪霞 尹欣 周金慧[1,2] 陈兰珍 WU Meijia;SHE Seng;LI Hongxia;YIN Xin;ZHOU Jinhui;CHEN Lanzhen(Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China;Key Laboratory of Bee Products for Quality and Safety Control,Ministry of Agriculture and Rural Affairs,Beijing 100093,China)

机构地区：[1]中国农业科学院蜜蜂研究所,北京100093 [2]农业农村部蜂产品质量安全控制重点实验室,北京100093

出　　处：《食品工业科技》2021年第24期112-118,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31772070);中国农业科学院创新工程项目(CAAS-ASTIP-2021-IAR)。

摘　　要：为探究蜂蜜在自然成熟过程中营养成分变化规律,分别采用阿贝折光仪、高效液相色谱仪(High Performance Liquid Chromatography, HPLC)、气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometry, GCMS)以及高效液相色谱串联质谱仪(High Performance Liquid Chromatography-Tandem Mass Spectrometry, HPLCMS/MS)测定了洋槐蜜中水分、单糖及二糖、9种低聚糖及18种多酚含量,并结合分层聚类分析(Hierarchical Cluster Analysis, HCA)及主成分分析(Principal Component Analysis, PCA)对不同成熟天数的洋槐蜜进行区分。结果表明:洋槐蜜在成熟过程中,水分、低聚糖和多酚类物质含量变化明显。其中水分、蔗果三糖和松三糖的含量分别降低了5.77、0.09和3.47 g/100 g,而麦芽酮糖、松二糖、吡喃基葡蔗糖和异麦芽糖的含量则分别升高了0.85、1.65、2.43和0.25 g/100 g。多酚类物质中芦丁、山奈酚、原儿茶酸和对羟基苯甲酸的含量总体升高,没食子酸、桑色素、阿魏酸、高良姜素、咖啡酸苯乙酯、咖啡酸和柯因的含量呈现先升高后降低,苯甲酸和对香豆酸的含量呈现先降低后升高。此外,松三糖含量在洋槐蜜不同成熟天数下显著降低(P<0.05),对羟基苯甲酸和咖啡酸含量在洋槐蜜不同成熟天数下均显著升高(P<0.05),可以作为判定洋槐蜜成熟的潜在特征指标。化学计量学分析结果表明:低聚糖和多酚可以很好地区分不同成熟天数下的洋槐蜜。In order to explore the changes in nutritional ingredients of honey during the natural ripening process, the contents of moisture, monosaccharide, disaccharide, 9 kinds of oligosaccharides and 18 kinds of polyphenols in acacia honey were determined by the Abbe refractometer, high performance liquid chromatography(HPLC), gas chromatographymass spectrometry(GC-MS) and high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS),respectively, combined with hierarchical cluster analysis(HCA) and principal component analysis(PCA) to distinguish acacia honey during different ripening days. The results showed that during the ripening process of acacia honey, the contents of moisture, oligosaccharides and polyphenols changed significantly. Among them, the contents of moisture,kestose, and melezitose decreased by 5.77, 0.09, and 3.47 g/100 g, respectively, while maltulose, turanose, erlose, and isomaltose increased 0.85, 1.65, 2.43, and 0.25 g/100 g, respectively. For the polyphenols, the contents of rutin, kaempferol,protocatechuic acid, and p-hydroxybenzoic acid generally increased;gallic acid, morin, ferulic acid, galangin, caffeic acid phenethyl ester, caffeic acid, and chrysin increased first and then decreased;benzoic acid and p-coumaric acid decreased first and then increased. In addition, the contents of melezitose under different ripening days of acacia honey were reduced significantly(P<0.05), while p-hydroxybenzoic acid and caffeic acid increased significantly(P<0.05), which could be used as potential characteristic indexes for judging the ripeness of acacia honey. The chemometrics analysis results showed that oligosaccharides and polyphenols could obviously distinguish acacia honey during the different ripening days.

关 键 词：洋槐蜜 低聚糖 多酚 化学计量学 成熟过程 

分 类 号：S896.1[农业科学—特种经济动物饲养]