Dynamika tvorby hydroxymethylfurfuralu v medu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F04%3A00000191" target="_blank" >RIV/62157124:16270/04:00000191 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Dynamic of hydroxymethylfurfural formation in honey

Popis výsledku v původním jazyce

Hydroxymethylfurfural (HMF 5-hydroxymethyl-2-furankarbaldehyd) ranks among the substances with mutagenic activity. However, in light of health hazard, the opinions on its possible cytotoxic, genotoxic and carcinogenic effects are not unified. However, itis obvious that being able to enter other reactions, this highly reactive compound can make the nutritional value of honey lower by the degradation of its unstable components. The HMF content in fresh honey is very low, almost reaching zero. However, itgrows up during the heating or storage processes. Considering all the facts mentioned above, the content of HMF makes an important parameter in the evaluation of honey quality. In this study the HMF content in honey using HPLC method was determined. Thesamples of honeys were obtained directly from Czech beekeepers from the harvest of 2003. The concentration of HMF we determined in fresh samples and than after storage for 8 months. The samples were stored by three ways: at room temperat

Název v anglickém jazyce

Dynamic of hydroxymethylfurfural formation in honey

Popis výsledku anglicky

Hydroxymethylfurfural (HMF 5-hydroxymethyl-2-furankarbaldehyd) ranks among the substances with mutagenic activity. However, in light of health hazard, the opinions on its possible cytotoxic, genotoxic and carcinogenic effects are not unified. However, itis obvious that being able to enter other reactions, this highly reactive compound can make the nutritional value of honey lower by the degradation of its unstable components. The HMF content in fresh honey is very low, almost reaching zero. However, itgrows up during the heating or storage processes. Considering all the facts mentioned above, the content of HMF makes an important parameter in the evaluation of honey quality. In this study the HMF content in honey using HPLC method was determined. Thesamples of honeys were obtained directly from Czech beekeepers from the harvest of 2003. The concentration of HMF we determined in fresh samples and than after storage for 8 months. The samples were stored by three ways: at room temperat

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Risk factors of food chain IV

ISBN

80-8069-415-X

ISSN

—

e-ISSN

—

Počet stran výsledku

2

Strana od-do

21-22

Název nakladatele

Slovenská polnohospodárska univerzita

Místo vydání

Nitra

Místo konání akce

Nitra

Datum konání akce

7. 10. 2004

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

—