化学
色谱法
萃取(化学)
样品制备
氨基酸
稀释
食品科学
生物化学
热力学
物理
作者
Silvia Valverde,Ana M. Ares,J. Stephen Elmore,José Bernal
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-09-01
卷期号:387: 132920-132920
被引量:31
标识
DOI:10.1016/j.foodchem.2022.132920
摘要
The main goal of this article is to present an overview of the analytical methodologies employed in recent years (2015-2021) to determine several honey constituents, and, specifically, those with health-promoting effects and nutritional value, like phenolic compounds, sugars, amino acids and proteins, vitamins, lipids, minerals, and organic acids. The review is structured according to the different families of compounds, and they will be discussed along with the main extraction and analytical techniques used for their determination. Phenolic compounds, sugars and amino acids have been the main compounds determined in honey. The analytical methods (sample treatment and determination techniques) are strongly dependent on the compound. Nevertheless, it can be concluded that high-performance liquid chromatography was predominantly selected for determining honey constituents; while, in relation to the sample treatment, the preferred option was a dilution of the honey with water or a buffer.
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