科研速览 · Science Skim继续刷下去 · Keep skimming →
◆ Food chemistry2026-09-20

Effects and mechanisms of natural deep eutectic solvents on the Decrystallization and quality of multifloral honey.

Jin Hu, Yifan Zhang, Guohua Jiang, Jinxuan Cao, Lin Mei

原始摘要(英文原文)· Original abstract
This study proposes natural deep eutectic solvents (NADESs) to address the limitations of conventional honey decrystallization methods. Under mild conditions (30 °C), the decrystallization rate exceeded 70%. With a higher dosage, this rate approached approximately 90% (P < 0.05). NMR, IR, and DSC analyses revealed a stable hydrogen-bond network in NADESs. The spectra exhibited only shifts in peak intensity and position, with no new compounds detected. Cytotoxicity tests further demonstrated that these solvents are biocompatible. In multifloral honey, the addition of NADESs lowered the 5-hydroxymethylfurfural content from 13.81 μg/mL to about 7 μg/mL. This equals a roughly 40% reduction (P < 0.05). Moreover, the in vitro antioxidant activity of the honey was strengthened. Further analyses-including XRD, polarized light microscopy, and metabolomics-revealed decreased crystal content, stronger hydrogen bonding, and an enrichment of flavor-related metabolites. Collectively, these results demonstrate that NADESs provide a new strategy for honey decrystallization.
读原文 · Read the paper ↗

AI 追问PRO

登录后使用 AI 追问

讨论区

登录后参与讨论

相关论文 · Related

Effects and mechanisms of natural deep eutectic solvents on the Decrystallization and quality of multifloral honey. — 科研速览 Science Skim