Volatile compounds of phacelia (Phacelia tanacetifolia Benth.) honey before and after heating : bachelor thesis

Mnogi spojevi biološkog i botaniĉkog podrijetla u medu nisu stabilni, naroĉito hlapljive tvari, a njihove se strukture mogu transformirati tijekom sazrijevanja meda, njegova skladištenja i zagrijavanja. U ovom radu se istraživao utjecaj zagrijavanja na sastav i sadržaj hlapljivih spojeva u medu od facelije. Uzorak meda se zagrijavao na 150 °C (5 min) bez dodatka vode. Hlapljivi spojevi ekstrahirani su pomoću diklormetanskog otapala postupkom ultrazvuĉne ekstrakcije (USE) pri sobnoj temperaturi. Ekstrakti su analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). Siringaldehid, biomarker meda od facelije se pokazao stabilnim tijekom procesa zagrijavanja do temperature 150 o C. Dominantni spojevi identificirani u diklormetanskom ekstraktu dobiveni nakon zagrijavanja meda na 150 °C su 5-hidroksimetilfurfural i piranski derivat 2,3-dihidro-3,5-dihidroksi-6-metil-4H-piran-4-on.Many compounds of biological and botanical origin in honey are not stable, particularly volatile substances, and their structures can be transformered during honey maturation, storage and heating. In this paper was inestigated the influence of heating on the composition and content of phacelia honey.. The honey sample was heated to 150 o C (5 min.) without any addition of water. Volatile compounds were extracted with dichloromethane using ultrasound assisted solvent extraction (USE) at room temperature. The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). Phacelia tanacetifolia Benth. honey biomarker syringaldehyde proved to be stable throughout heating procedure up to 150 o C. The dominant compounds identified in dichloromethane extract obtained after heating of honey at 150 o C were thermal artefacts 5- hydroxymethylfurfural and pyran derivative 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4- one