A parameter for quality of honey

被引：14

作者：

Merin, U ^{[1
]}

Bernstein, S ^{[1
]}

Rosenthal, I ^{[1
]}

机构：

[1] Agr Res Org, Volcani Ctr, Dept Food Sci, IL-50250 Bet Dagan, Israel

来源：

FOOD CHEMISTRY | 1998年 / 63卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(97)00232-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Honey is used occasionally for sweetening infusions of black tea for improved palatability and believed health benefits. Naturally, this addition is not expected to adversely affect the wholesomeness of the tea. However, some samples of honey are reported to turn the colour of the tea infusion to an unappetizing tar-black, to the extent that it is considered unfit for human consumption. A thorough survey of the chemical composition suggests that the unusual high iron content may cause the blackening effect due to its association with polyphenolic tea compounds. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：241 / 242

页数：2