食品科学2025，Vol.46Issue(13)：292-303,12.DOI:10.7506/spkx1002-6630-20241214-122
超声解晶对枇杷蜜理化特性的影响
Effect of Ultrasonic Decrystallisation on Physicochemical Properties of Loquat Honey
摘要
Abstract
In this study,the effect of ultrasonic on the decrystallisation rate and physicochemical properties(crystal microstructure,rheological properties,textural properties,color,enzyme activities,total phenols,total flavonoids,5-hydroxymethylfurfural,antioxidant and antibacterial capacity)of loquat honey was investigated,and the action mechanism was revealed using an online real-time temperature monitoring system.The results showed that ultrasonic cavitation and thermal effects worked together to decompose the cluster crystal structure in loquat honey.After 80 min of ultrasonic decrystallisation at 400 W and 40 kHz,the temperature of loquat honey increased to 55.9℃,and the decrystallisation rate reached up to(98.2±0.65)%.In addition,ultrasonic decrystallisation effectively changed loquat honey from a pseudoplastic fluid into a Newtonian fluid,leading to a decrease in hardness and gumminess and an increase in chewiness.Furthermore,ultrasonic decrystallisation facilitated the release of total phenols and flavonoids in loquat honey,thereby enhancing its antioxidant activity.However,the thermal effect and free radicals generated by ultrasonic treatment resulted in the accumulation of 5-hydroxymethylfurfural(5-HMF)and the consumption of reducing sugar by accelerating the Maillard reaction,and led to a decrease in the antibacterial capacity by inhibiting the glucose oxidase activity of loquat honey.The objective of this study is to provide a feasible non-thermal decrystallisation method for honey and technical guidance for promoting the industrial application of efficient decrystallisation technology.关键词
枇杷蜜/结晶/解晶/超声波/微观结构/理化特性Key words
loquat honey/crytallisation/decrystallisation/ultrasonic/microstructure/physicochemical properties分类
畜牧业引用本文复制引用
许思嘉,罗诗烨,王朝丽,何娟,罗春良,李相昕,彭文君,方小明..超声解晶对枇杷蜜理化特性的影响[J].食品科学,2025,46(13):292-303,12.基金项目
杭州市农业农村局市院合作项目(杭农[2021]58号) （杭农[2021]58号）
国家自然科学基金青年科学基金项目(32302814) （32302814）
