浙江农业科学 ›› 2025, Vol. 66 ›› Issue (8): 1986-1992.DOI: 10.16178/j.issn.0528-9017.20240248

• 食品技术 • 上一篇    下一篇

蜂蜜挥发性成分研究进展

陈燕燕1,2(), 刘莉丽3, 岑燕霞2, 朱志强4, 银胜高2,*()   

  1. 1.梧州职业学院,广西 梧州 543000
    2.广西中医药大学,广西 南宁 530000
    3.北海市公共检验检测中心,广西 北海 536000
    4.阳朔县羿春族蜂业有限公司,广西 桂林 541000
  • 收稿日期:2024-04-01 出版日期:2025-08-11 发布日期:2025-09-04
  • 通讯作者: 银胜高(1984—),男,广西河池人,副教授,硕士,研究方向为中药质量控制与标准,E-mail:51262905@qq.com
  • 作者简介:陈燕燕(1990—),女,广西贺州人,在职研究生,研究方向为中药质量标准,E-mail:1429339063@qq.com
  • 基金资助:
    2020年度广西高校中青年教师科研基础能力提升项目“九龙藤蜂蜜挥发性特征标志物研究”(2020KY07040);广西中医药大学2021年校级面上项目(2021MS010)

Research progress on volatile components of honey

CHEN Yanyan1,2(), LIU Lili3, CEN Yanxia2, ZHU Zhiqiang4, YIN Shenggao2,*()   

  1. 1. Wuzhou Vocational College, Wuzhou 543000, Guangxi
    2. Guangxi University of Chinese Medicine, Nanning 530000, Guangxi
    3. Beihai Public Inspection and Testing Center, Beihai 536000, Guangxi
    4. Yangshuo County Yichunzu Bee Industry Co.,Ltd., Guilin 541000, Guangxi
  • Received:2024-04-01 Online:2025-08-11 Published:2025-09-04

摘要:

蜂蜜是一种营养丰富的纯天然食品,同时具有缓和补中、滋阴润燥、解毒止痛的药用功效,是备受消费者青睐的保健食品之一。挥发性成分是反映蜂蜜来源、品质,尤其是蜂蜜气味特征的主要依据。本文主要综述了近年来蜂蜜挥发性成分分析的方法技术以及不同来源蜂蜜主要挥发性成分的差异,总结整理了近些年的研究成果并展望蜂蜜中挥发性成分分析的研究前景,以期为蜂蜜产品品质评价提供理论依据。

关键词: 蜂蜜, 挥发性成分, 成分分析

Abstract:

Honey is a nutritious and natural food that has medicinal effects such as soothing and tonifying the middle, nourishing yin and moistening dryness, detoxifying and relieving pain. It is one of the popular health foods among consumers. Volatile components are the main basis for reflecting the source, quality, and especially the odor characteristics of honey. This article mainly summarizes the methods and techniques for analyzing the volatile components of honey in recent years, as well as the differences in the main volatile components of honey from different sources. It summarizes and organizes the research results in recent years and looks forward to the research prospects of volatile component analysis in honey, in order to provide theoretical basis for the quality evaluation of honey products.

Key words: honey, volatile components, composition analysis

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