Composición, propiedades físico-químicas y espectro polínico de algunas mieles monoflorales de España

• J. Serra Bonheví ^[2] ; A. Gómez Pajuelo ; J. Gonell Galindo ^[1]
  1. [1] Generalitat de Catalunya

     Generalitat de Catalunya

     Barcelona, España

     
  2. [2] Departamento de Investigación y Desarrollo Nutrexpa, SA y Mielso, SA
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 185 (Septiembre), 1987, págs. 61-84
• Idioma: español
• Texto completo no disponible (Saber más ...)
• Resumen
  • español

    Se han estudiado 22 muestras de miel de naranjo (Citrus sp.), 17 de romero (Rosmarinus officinalis L.), 28 de espliego (Lavandula latifolia Med.) y 16 de bosque (Quercus sp.), determinándose su espectro polínico, composición química y características físico-químicas, para su especificación como miel monofloral.

    Se ha fijado como porcentaje mínimo para su caracterización el 20% de polen de Rosmarinus officinalis L., el 15% de Citrus sp. y el 13% de Lavandula latifolia Med., siendo este dato excluyente. Las mieles de mielatos de encina, o de bosque, son difíciles de determinar por sus índices HDE, no así por varios de sus parámetros físico-químicos.

    Las muestras fueron recogidas por los autores de apicultores profesionales, de zonas de mayor producción, y correspondían a partidas destinadas al mercado.

  • English

    Twenty two citrus honey (Citrus sp.), seventeen of rosmary (Rosmarinus officinalis L.), twenty eight of Lavande (Lavandula latifolia Med.), and sixteen of forest (Quercus sp.). Pollinic spectrum, composition, physical and chemical characteristics were analyzed in samples taken from the main production areas, yieldedby professional beekeepers out marketable stocks.

    In the citrus honey samples, 72 pollinic taxons were found the average being 23 taxons per sample. The citrus pollen content on a basis was 6-75%. Depending on the geographic origin of the samples there could be differenciated types of orange honeys: the high Oleaceae and Cruciferae pollen conten (south Tarragona) and the high forest pollen conten Quercus sp. (Valencia). The sugar spectra varies with the degree of ripeness of the honey. It could be remarqued their high diastasic activity as found by other workers in different growing areas. The minimum citrus pollen content to characterize honey as citrus honey however non excluding is 15% of Citrus sp.

    In the rosmary honeys were defined 69 pollinic taxons the average being 21 per sample. Rosmary honey can be characterized by pollens of Cistus sp., Diplotaxis erucoides L. and Salix sp. Through Hipecoum sp. is often found.

    There is a high maltose and erlose content. The sugars spectrum may be modified by honey dew residues present used as a reserve blooming towards winter. It is fixed as a minimum percentage to characterize a rosmary honey as an excluding character 20% of Rosmarinus officinalis L. pollen content.

    In the lavande honeys 94 pollinic taxons were identified, 33 per sample, the pollen content of this species being 10-51%. The physical and chemical analytical results define this honey as low in sucrose content, the maximum value being 2.02% what does not agree with the actual Spanish standards for this product and specially for the maltose/isomaltose ratio. The electrical conductivity (EC 20ºC) lies in the middle between the thousand flowers honey and honeydews. The minimum percentage to characterized it iis 10-13% on Lavandula latifolia Med. pollen content.

    Honeydew honeys (Quercus sp.) are difficult to define by their HDE Based on the relationship between their composition and physical and chemical characteristics to the melissopallynological analysis it has been showed as not concluding to characterize these honeys. There were identified 56 pollinic taxons the average 24 per sample. The pollen content is variable depending on the residual contamination by previous blomings, giving HDE/P average index of 0.060, variable between 0.013-0.13. Forest honey is characterized by the turanose content as well as high raffinose and melezitose. EC 20ºC higher than 7.5 x 10 elevated -4 S cm elevated -1, mineral salts, color and organoleptic properties.