紫外分光光度法与液相色谱法测定蜂蜜中5-羟甲基糠醛的差异探讨

5-羟甲基糠醛作为一种糖降解产物，它在蜂蜜中的存在曾一度被人们认为是蜂蜜生产者用商业化的转化糖浆掺假所致。但研究发现蜂蜜中的HMF由于不恰当的热处理和长时间的储藏可以自然地产生。蜂蜜中HMF浓度的增加反映了蜂蜜的新鲜程度、是否掺假及热加工处理条件优劣。本文的目地是通过比较紫外分光光度法和液相色谱法检测23份单一花种和多花种蜂蜜中HMF的含量差异，探讨了差异产生的原因。结果显示：这两种方法存在显著差异（P〈0．05），液相色谱法比紫外分光光度法提．供的HMF检测结果更为准确。

The Comparison of the HPLC Method and Ultraviolet Spectroscopic Method for 5-hydroxymethylfurfural (HMF) Determination in Honey

HMF （5-Hydroxymethylfurfural）is a sugar breakdown product. Its presence was once considered to be a marker for the adulteration of honey with commercial invert syrup, however it has since been found that HMF can occur naturally in honey through improper heat processing or extended storage. Elevated concentrations of HMF in honey provide an indication of overheating, adulteration or age of the honey .This study aims to compare the Ultraviolet spectroscopic method and chromatographic （HPLC） methods for HMF determination of 23 samples of the unifloral and multifloral honeys. The comparison of the HPLC method with Ultraviolet spectroscopic method indicated significant differences in the results determined by both methods （P 〈 0.05）. It was also found out that the HPLC method provided more accurate results than Ultraviolet spectroscopic method.