- 期刊
- OpenAccess
臺灣龍眼蜂蜜理化分析及其酵素熱穩定性
Physicochemical Characteristics and Heated Stability of Enzymatic Indicator of Taiwan Longan Honey
摘要
澱粉酶活性是蜂蜜品管的重要指標，本研究之目的在探討國產蜂蜜澱粉酶下降之原因。以調查台灣龍眼蜂蜜的澱粉酶和蔗糖轉化酶活性，並測定濃縮過程中酵素活性之變化，為評估蜂蜜中的酵素做為品管指標。結果顯示澱粉酶活性隨採收間隔日數增加漸增，當間隔日數為7天時活性可提高一倍。經濃縮後，隨機採蜂蜜樣品50件，測得澱粉酶和蔗糖轉化酶的平均活性分別為36.7 ± 1.88 DN及18 ± 0.36 IN，且澱粉酶的熱耐受性較蔗糖轉化酶高，以60℃加熱7小時，澱粉酶仍有近98%活性，而蔗糖轉化酶僅有77%。綜合上述，由於澱粉酶耐熱性較佳，現行國內濃縮技術對澱粉酶活性影響不大，蜂蜜濃縮過程中，品質管制宜選擇熱較敏感之蔗糖轉化酶。
並列摘要
The study was conducted to evaluate the physicochemical characteristics of longan honey in Taiwan. Results demonstrated that most of the tested honeys conform to the regulation for quality. Diastase activity is an important marker of honey quality control. The aim was to elucidate the reason of diastase activity decreasing with years and establish a new quality control of honey by enzyme activity. In this research, we determined the invertase and diastase activity in monofloral longan honey collected in Taiwan and studied the effect of heating processing (concentration) on the honeys, paying special attention to changes in enzyme activity. The results showed that diastase activity was increasing with the interval between the two harvests and up to 1- fold when the interval equal to 7 days. After the concentration, we collected 50 honey samples from apiary randomly. The average activity of diastase and invertase were 36.7 ± 1.88 DN and 18 ± 0.36 IN. Heat-stable of diastase was higher than invertase. The activity of diastase survived 98% after 7 hours heating at 60℃, but the invertase was low down to 77%. The above results suggested diastase has better heat-stable character and minor changes on heating processing of concentration. Thus, it is concluded that the activity of heat-labile invertase might be a better choice than heat-stable diastase on quality control of honey processing.