Buckwheat Honey Report

934 Words4 Pages
3.1 Phenolics in buckwheat honey Figure 1 illustrates the wide variety of HPLC profiles of six buckwheat honey samples. As can be seen, these samples could be divided into two main types. The first type exhibited very similar chromatograms, including samples 1, 2, 3 and 4. The retention time of most compounds is 20 to 70 min. Conversely, the second type include sample 5 and 6. Their chromatograms appeared simpler and showed only a few lower level peaks. The figure showed the highest peak is 4-hydroxybenzaldehyde, and occur in all honey samples, so it can be a symbol of buckwheat honey.
Phenolics are important substances contributed to sensory properties, such as color, taste, or flavor of honey(Michalkiewicz, Biesaga & Pyrzynska, 2008). Table 1 indicates phenolics in six buckwheat honey samples. Eleven compounds were identified in all the honey samples, including 9 phenolic acids and esters, cis-trans-abscisic acid and trans- trans-abscisic acid. Compounds ranged from 9 types in sample 2 to 11types in samples 1, 4, 5 and 6. As can be seen, eight phenolic compounds and abscisic acid were identified in almost all samples and seemed to expose higher levels. These characteristic compounds included cis, trans- abscisic acid, gallic acid, p-coumaric acid, trans, trans abscisic acid, vanillin, 4-hydroxybenzoic
…show more content…
Table 2 illustrate major carbohydrates in buckwheat honey. As can be seen, six kinds of carbohydrate were distinguished in all the honey samples, including fructose, glucose, kestose, isomaltose, isomaltotriose, panose. Fructose was likely to show the highest level ranged from 40.4% to 48.7%. The second-high content was glucose ranged 21.6% to 28.7%. Kestose, isomaltose, isomaltotriose, panose occurred in all buckwheat honey samples.
3.3 The effects of buckwheat honey on human intestinal microorganisms by Illumina Miseq

More about Buckwheat Honey Report

Open Document