Research On The Changes Of Components In Honey During Ripening

Honey is a natural sweet substance combined with nectar or honey dew and honeybee’s secretions,then brewed fully inside the honeycomb.The ingredients of honey are affected by many factors such as nectar plants,collecting weather,bees and brewing times.At present,the study of honey is concentrated in different nectar plants or different origin.The honey research of different maturity is rarely,therefore it is very meaningful to study the changes in the composition of honey during the brewing process.This study analyzed the nectar,the cyst fluid that collects honey and honey that has gone through 9 days of brewing in honeycomb,measured its moisture,enzyme values and carbohydrates,and tested the activity of saliva enzyme which is derived from the worker bees,ground bees and field bees at different age.Finally,we can get the following conclusions:(1)For the determination of concentration:we divide honey brewing into several stages:For the osmanthus honey,we measured the sugar concentration from 20.93%to 26.30%,the honeybee’s sac which capture on trees concentration is from 33.43%to 33.43%,the other from the nest doorway is from 44.47%to 46.27%,the bees flying increase about 10%;The honey which store in the nest concentration after ten days brewing it increased from 58.97%to 69.63%,at the 5th day appeared to honey block.For schefflera nectar,we measured the concentration of the sugar is from 20.93%to 26.30%,the honeybee sac from the trees congcentration is from 33.80%to 33.80%,the other from the nest doorway concentration is from 43.87%to 43.87%,the bees flying changes about 10%;The honey storage inside the nest concentration after ten days brewing,it changes from 58.30%to 69.68%,at the 6th day part of honey come into block.The decrease of water mainly due to the the physical change,partly by bees flying back to the nest,the other part is the bees which in the nest fan their wings.After the storing honey nest come into block,there still changes of the honey.(2)Determination of the enzyme value of the sample:We analyzed the nectar,field honeybee’s sac,osmanthus and Schefflera honey that has gone through 9 days of brewing in honeycomb,and measured amylase values,values of invertase and sugar content respectively.Then we can conclude that the amount of enzyme in the nectar is extremely low,the enzymatic values of amylase were 0.254 mL/(g · h)and 0.235 mL/(g ·h)respectively,and the sucrose converting enzyme values were 1.343 mg/(g · h)and 1.189 mg/(g · h).These enzymes may be derived from pollen grains,and have little effect on the total enzyme value in the honey.The amylase values that is derived from honey capsule liquid of the homing acquisition bee were 6.41 mL/(g · h)and 6.386 mL/(g · h),and the sucrose converting enzyme was 40.784 mg/(g · h)and 40.631 mg/(g · h),compared with the nectar enzyme value was significantly different.Field bee added a lot of enzyme value in the collection process to promote honey mature.The activity of amylase produced in the nest increased from 8.367 mL/(g · h)and 8.342 mL/(g · h)to 9.647 mL/(g· h)and 9.622 mL/(g · h)after 9 days brewing.The activity of invertase increased from 52.024 mg/(g · h)and 52.087 mg/(g · h)to 56.913 mg/(g · h)and 56.759 mg/(g · h),which was because that the repeated brewing of the ground and the evaporation of water increased concentration,and individual field bees may participate in concentrating the honey resulting in increased enzyme values and sometimes there are fluctuations.(3)For sugar analysis we can see that,the honey of nine days brewing in the nest,their fructose and glucose content in the liquid inside is highest,fructose and glucose content in the nectar is 6.04 g/100 g,7.42 g/100 g(Osmanthus yunnanensis)and 7.93 g/100 g,8.35 g/100 g(Schefflera),fructose and glucose content in the fluid,respectively is 15.84 g/100 g and 33.03 g/100 g and 14.01 g/100 g and 25.70 g/100 g.Nest in the brewing process of 2 kinds of monosaccharide content also has obvious improvement:Osmanthus yunnanensisi honey fructose content after brewing 9 days from 18.81 g/100 g to 36.54 g/100 g,glucose levels from 18.81 g/100 g to 36.54g/100 g;Schefflera honey fructose content after brewing 9 days from 15.74 g/100 g to 32.93 g/100 g,glucose levels from 17.19 g/100 g to 36.87 g/100 g.Sucrose and maltose content is less,in the honey and honey fluid sucrose content in more than 5 g/100 g,with the continuous catalytic of sucrose invertase,sucrose is gradually broken down into simple sugars,content decreased gradually,in the late stage of brewing sucrose and maltose content under 1 g/100 g.Experiment of sample come into block in about 6 days,but the determination results show that the sugar content in a few days,there are still changes in carbohydrate and Water content.(4)The study of salivary gland activity of worker bees:it was clear that the activity of amylase and sucrase was significantly stronger after 19 days of age than that of worker bees under the age of 18.At the same time,the activity of salivary gland was significantly higher than that of the internal ground bees.We also found that the enzymatic value of saliva gland was extremely low under the 18 days of age.With the age increasing,the enzyme value increased.And the enzyme value of saliva glands reached the highest at 19 days later.At this time,salivary glands were the most developed.It can be seen that the active enzymes are mainly secreted and added by the field bee in the process of honey maturation,which plays a leading role in the biochemical action of honey.In addition,although it mainly plays the auxiliary role of concentration,there is a certain amount of enzyme to involve in the transformation.The process of honey brewing is related to extremely complex physical and chemical changes.In this experiment,we study on the changes of concentration,the decomposition and synthesis of carbohydrate components and the catalysis of enzyme secretion.We hope that this experiment can be a little reference for people to understand the maturity and production process of honey.