Author(s): Evgeny Rozhnov, Alexey Kazarskikh, Marina Shkolnikova, Lyudmila Tretyak, Vladimir Voytsekhovskiy, Nikolai Maksimiuk, Mars Khayrullin, Maksim Rebezov, Zhanibek Yessimbekov

Email(s): zyessimbekov@gmail.com

DOI: 10.5958/0974-360X.2019.00595.X   

Address: Evgeny Rozhnov1, Alexey Kazarskikh1, Marina Shkolnikova1, Lyudmila Tretyak2, Vladimir Voytsekhovskiy3, Nikolai Maksimiuk4, Mars Khayrullin5, Maksim Rebezov5,6,7*, Zhanibek Yessimbekov8
1Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, Russia
2Orenburg State University, Orenburg, Russia
3National University of Life and Environmental Sciences of Ukraine, Kiev, Ukraine
4Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, Russia
5K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
6Ural State Agrarian University, Yekaterinburg, Russia
7Orel State University named after I.S. Turgenev, Orel, Russia
8Shakarim State University, Semey City, Kazakhstan
*Corresponding Author

Published In:   Volume - 12,      Issue - 7,     Year - 2019


ABSTRACT:
The article presents experimental data on some mechanisms for the formation of 5-hydroxymethylfurfural (HMF) in the production of sea-buckthorn wines and wine drinks with the addition of honey. Conducted research is necessary because, despite the unconditionally useful properties of honey, it is possible that it has a high content of such chemicals as heavy metals, alkaloids (even in minimal quantities), as well as HMF, the unwanted effect of the latter on the body is mutagenic, genotoxic, organotoxic effects, accompanied by inhibition of a number of metabolic enzymatic processes in the living cell, in addition, the concentration of HMF is used as a parameter characterizing the freshness of honey. In this regard, the Codex Alimentarius Commission has set a maximum limit for HMF in honey - 40mg/kg (80 mg/kg for honey originating from tropical regions), ensuring that honey is not subjected to intense heating during processing and is safe for consumption. Thus, the identification of the kinetic patterns of formation of HMF will allow establishing the optimal parameters for the production of high-quality and safe honey wines and sea-buckthorn wines. It is shown that when preparing this group of drinks, the heating temperature of the product (at the stages of preparing the wort, pasteurizing the finished drink, etc.) should not exceed 60°C with a total heating time of not more than 6 hours and the content of total titrated acids in the drink not more than 7g/dm3. The research has scientific and practical significance for beverage producers who use natural honey and vegetable raw materials with high acidity in production, as well as for the regions of Russia engaged in industrial production of honey, since the creation of scientifically based technologies and modes of its storage and processing will improve quality and safety of food produced on its basis.


Cite this article:
Evgeny Rozhnov, Alexey Kazarskikh, Marina Shkolnikova, Lyudmila Tretyak, Vladimir Voytsekhovskiy, Nikolai Maksimiuk, Mars Khayrullin, Maksim Rebezov, Zhanibek YessimbekovMoscow, Russia. Investigation of the conditions for the formation of 5-Hydroxymethylfurfurol in the production of honey wines and sea-buckthorn wine drinks. Research J. Pharm. and Tech. 2019; 12(7):3501-3506. doi: 10.5958/0974-360X.2019.00595.X

Cite(Electronic):
Evgeny Rozhnov, Alexey Kazarskikh, Marina Shkolnikova, Lyudmila Tretyak, Vladimir Voytsekhovskiy, Nikolai Maksimiuk, Mars Khayrullin, Maksim Rebezov, Zhanibek YessimbekovMoscow, Russia. Investigation of the conditions for the formation of 5-Hydroxymethylfurfurol in the production of honey wines and sea-buckthorn wine drinks. Research J. Pharm. and Tech. 2019; 12(7):3501-3506. doi: 10.5958/0974-360X.2019.00595.X   Available on: https://rjptonline.org/AbstractView.aspx?PID=2019-12-7-70


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RNI: CHHENG00387/33/1/2008-TC                     
DOI: 10.5958/0974-360X 

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