Desarrollo de un método por microextracción en fase sólida para el análisis de la fracción volátil de la miel de abeja de Yucatán

Abstract

The assessment of the botanical origin of unifloral honeys is an important application in food quality control. The aroma is a quality factor of great importance in foods. The aroma of bee honey depends on its volatile fraction composition, which is influenced by both nectar composition and floral origin, which could also be associated with the honey's botanical origin. One recent method involves the analysis of the volatile fraction of foods by different methods of extraction and chromatography techniques. Herein, a simple method for analysing honey volatile compounds was developed using solid-phase micro extraction (SPME). The influence of different conditions related to the isolation and concentration step, such as polarity and type of fiber for SPME, desorption time, ionic force, sample size, time and temperature of the extraction, dilution and temperature of equilibrium, was studied. Highly advantageous results were obtained by using fiber composed of 65 mm Polydimethylsiloxane/ Divinylbenzene (PDMS/DVB), addition of sodium chloride (20 %), desorption time (4 min), sample size (6 g), time (40 min) and temperature (70 oC) of the extraction, and equilibrium time (30 min), enabling an repeatability below 10 % for the volatiles. Differences on the chromatogram profiles, relating to the composition of honey volatiles, were obtained and these results allowed the differentiation of various Yucatan honeys.