Winkler和White官方方法测定蜜蜂蜂蜜中羟甲基糠醛的分光光度法

Q3 Agricultural and Biological Sciences Brazilian Journal of Food Technology Pub Date : 2023-05-29 DOI:10.1590/1981-6723.13322
Isabel Cabral Maeda, Aryele Nunes da Cruz Encide Sampaio, Evelyn Fernanda Flores Caron, J. F. Nardy, Sarah Cristina de Oliveira, J. G. Pereira, O. A. Martins
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引用次数: 1

摘要

用温克勒法和怀特法测定了蜂蜜中羟甲基糠醛(HMF)的含量。温克勒法读取光谱可见区域的吸光度,而怀特法测量光谱的紫外(UV)和可见区域。本研究旨在比较怀特和温克勒分光光度法测定蜂蜜中HMF的方法。在这项研究中,使用了紫外可见分光光度计,10毫米光程石英试管,和10个不同开花的蜜蜂蜂蜜样品。用Winkler法分析550nm处的吸光度;White法284nm和336nm处的吸光度;比较两种方法的HMF浓度(mg/kg)。两种方法测定的HMF浓度差异有统计学意义(p <0.05)。主要结论是Winkler方法的HMF值高于White方法。
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Spectrophotometry of Winkler and White's official methods for the determination of hydroxymethylfurfural in bee honey
The determination of hydroxymethylfurfural (HMF) in bee honey is performed by the spectrophotometric methods Winkler's and White's. The Winkler method reads the absorbances in the visible region of the spectrum, and the White method measures in the ultraviolet (UV) and visible regions of the spectrum. This study aims to compare the spectrophotometric methodologies of White and Winkler to the determination of HMF in bee honey. For the study, it was used a UV-visible spectrophotometer, 10 mm optical path quartz cuvettes, and ten bee honey samples of different flowering. Absorbances at 550 nm were analyzed by the Winkler method; absorbances at 284 nm and 336 nm in the White method; and a comparison of HMF concentration (mg/kg) was carried out between the methods. The results showed significant differences ( p <0.05) in HMF concentration determined by both methods. The main conclusion is that the Winkler method presents higher HMF values than the White method.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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