... 蜂蜜淀粉酶值 (honey amylase value) 蜂蜜羟甲基糠醛 (honey hydroxy methyl furfural) 蜂王浆 (royal jelly) ...
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目的研究加热过程对不同种类蜂蜜中羟甲基糠醛(HMF)含量的影响。
Aim To study the effect of heating temperature and heating duration on HMF formation in different floral honeys.
热处理会造成蜂蜜中生物酶活性的损失，同时还会生成有害物质羟甲基糠醛（HMF）。
The activity of enzymes in honey is reduced during heating process, and injurant hydroxymethylfurfural(HMF) forms synchronously.
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