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首页> 外文期刊>International Journal of Environmental Science and Technology >Determination of type of honey produced in the different climatic regions of Bosnia and Herzegovina
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Determination of type of honey produced in the different climatic regions of Bosnia and Herzegovina

机译：确定波斯尼亚和黑塞哥维那不同气候区生产的蜂蜜的类型

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摘要

The aim of this study was to investigate the impact of the environmental characteristics of a particular climate areas of Bosnia and Herzegovina on the type of honey produced in those areas. Physical, chemical and sensory characteristics of honey and pollen content in honey are the subject of ongoing research in the world, but still there is no universal method for classification of honey. Pollen analysis of honey in combination with other tests, e.g., pH, electrical conductivity and sensory properties, is often used for determination of type of honey. Acceptability of honey by consumers is based on the evaluation of sensory characteristics in the first place, which depend on the origin of plants from which the nectar (pollen) or honeydew was collected. Consumers and manufacturers are interested in classification of honeys because the most important characteristics of honey are dependent on its botanical and geographical origin. In this study were examined sensory properties, pH, electrical conductivity and pollen composition of honey samples collected from different climate regions, at different altitudes and at different vegetation season of Bosnia and Herzegovina. Laboratory analyses were carried out in three parallel determinations of the same sample of honey. In this research, 48 samples of honey were examined, out of which 29 were nectar (pollen) honey, 11 were mixed honey and 8 were honeydew.
机译：这项研究的目的是调查波斯尼亚和黑塞哥维那特定气候区的环境特征对这些地区生产的蜂蜜类型的影响。蜂蜜的物理，化学和感官特性以及蜂蜜中的花粉含量是世界范围内正在进行的研究课题，但是仍然没有通用的蜂蜜分类方法。蜂蜜的花粉分析与其他测试（例如pH值，电导率和感官特性）结合经常用于确定蜂蜜的类型。消费者对蜂蜜的接受程度首先基于对感官特性的评估，这取决于收集花蜜（花粉）或蜜露的植物的起源。消费者和制造商对蜂蜜的分类很感兴趣，因为蜂蜜最重要的特性取决于其植物和地理来源。在这项研究中，检查了从波斯尼亚和黑塞哥维那不同气候地区，不同海拔和不同植被季节采集的蜂蜜样品的感官特性，pH，电导率和花粉组成。对蜂蜜的同一样品进行三个平行测定，进行实验室分析。在这项研究中，检查了48个蜂蜜样品，其中29个是花蜜（花粉），11个是混合蜂蜜，8个是甘露。

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