蜂蜜能够长时间保持新鲜的化学秘密
The chemical secrets that help keep honey fresh for so long

原始链接: https://www.bbc.com/future/article/20250701-the-chemical-secrets-that-help-keep-honey-fresh-for-so-long

但是蜂蜜是个特例,原因如下:蜂蜜是由蜜蜂从花蜜中酿造的,最初是一种温热的、稀薄的、含糖的液体,这种液体似乎是最纯粹的细菌诱饵。蜜蜂在运回蜂巢的途中会浓缩花蜜,去除部分水分,利用酶提高液体的酸度,抑制某些微生物的生长,并将糖分解成更简单的糖,然后将这些物质倒入蜂巢的蜂房中。

This Hacker News thread discusses the science behind honey's long shelf life, spurred by a BBC article. A key factor is low water activity (aw), preventing microbial growth, which is a principle applicable to other foods like Nutella and peanut butter. Commenters add further insights, highlighting lactic acid bacteria in honey and the importance of proper sealing after opening. The discussion touches on the risk of botulism in infants from honey, emphasizing caution. Beyond aw and pH, the thread delves into other antimicrobial properties of honey, such as gluconic acid, hydrogen peroxide, and methylglyoxal. Discrepancies in the BBC article and long-lasting honey in Egyptian tombs are also discussed. Several users reported using honey as medicine and in wound care.
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原文

But honey is an unusual case, and here is why. It's made by honeybees from flower nectar, and starts out as a warmish, watery, sugary fluid, the kind of thing that seems like it would be the purest bacteria bait. The bees concentrate the nectar on the way to the hive, removing some of the water, use enzymes to raise the acid content in the fluid discouraging some forms of microorganisms from growing, and break down the sugars into simpler ones, then decant the stuff into honeycomb chambers.

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