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Kinetics of 5-hydroxymethylfurfural formation in chinese acacia honey during heat treatment

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Abstract

In this paper, the 5-hydroxymethylfurfural (HMF) contents of the acacia honeys after heat treatment were determined by HPLC; the kinetics of HMF formation was also investigated. The HMF content of acacia honey was 0.38±0.01mg/kg, but rapidly increased to the maximum of 18,320.07±14.29 mg/kg at 190°C and decreased to 1,180.24±6.54 mg/kg at 230°C after heating. The HMF content increased gradually in honey samples heated in 12 h at the temperature of 80, 100, and 120°C. The apparent frequency constant was k f =3.91×1025/h, and the apparent activation energy was E a=173.10 kJ/mol. The HMF content in the acacia honey was related to honey composition, heating temperature, and time, and the HMF formation could also be related to the initial honey pH.

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

    Yuyu Zhang, Yi Song, Tingting Zhou, Xiaojun Liao, Xiaosong Hu & Quanhong Li

  2. National Engineering Research Center for Fruits and Vegetables Processing, Beijing, 100083, China

    Yuyu Zhang, Yi Song, Tingting Zhou, Xiaojun Liao, Xiaosong Hu & Quanhong Li

  3. Ministry of Agriculture, Key Laboratory of Fruit and Vegetable Processing, Beijing, China

    Yuyu Zhang, Yi Song, Tingting Zhou, Xiaojun Liao, Xiaosong Hu & Quanhong Li

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  1. Yuyu Zhang
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  2. Yi Song
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Correspondence to Quanhong Li.

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Zhang, Y., Song, Y., Zhou, T. et al. Kinetics of 5-hydroxymethylfurfural formation in chinese acacia honey during heat treatment. Food Sci Biotechnol 21, 1627–1632 (2012). https://doi.org/10.1007/s10068-012-0216-9

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  • DOI: https://doi.org/10.1007/s10068-012-0216-9

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