Abstract Maple syrup is produced by concentrating the maple tree sap. The physicochemical profile of maple syrup can be varied depending on the processing method, microbial contamination, seasonal and geographical variations etc. Apart from being a better alternative to refined sugar, the minerals and phenolics in maple syrup may provide additional health benefits owing to their bioactivities. We studied the physicochemical profiles of maple syrup samples from North America and the seasonal compositional changes of the syrup from Nova Scotia (NS). Syrup pH, color, Brix were significantly differ depending on the location. Brix values ranged from 61.6 to 70.2°. Thirteen different phenolics including protocatechuic acid, coniferyl alcohol, vanillin, and syringic aldehyde were identified and quantified. The total mineral content ranged from 2.6 to 4.8 g/L of syrup. Potassium was the most abundant, followed by calcium, magnesium, phosphorus, manganese, and zinc. Analyses of NS syrup during early, mid and late seasons revealed that, total phenolics and minerals increased and the syrup color became darker towards late season. Syrup pH, brix and sugars did not differ among the seasons. Interestingly, vanillin, syringic acid and syringic aldehyde were the main phenolics in early maple syrup samples while protecatechuic acid was the predominant in late season.

中文翻译：

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北美生产的枫 (Acer saccharum Marsh.) 糖浆的比较理化分析，特别强调了新斯科舍省枫糖浆成分的季节性变化

摘要 枫糖浆是由枫树树液浓缩而成。枫糖浆的理化特性会因加工方法、微生物污染、季节性和地理变化等而异。 除了是精制糖的更好替代品外，枫糖浆中的矿物质和酚类物质由于其生物活性还可以提供额外的健康益处. 我们研究了来自北美的枫糖浆样品的理化特征以及来自新斯科舍省 (NS) 的枫糖浆的季节性成分变化。糖浆的 pH 值、颜色、白利糖度因位置而异。白利糖度值范围为 61.6 至 70.2°。鉴定并定量了 13 种不同的酚类物质，包括原儿茶酸、松柏醇、香草醛和丁香醛。总矿物质含量为 2.6 至 4。8克/升糖浆。钾含量最高，其次是钙、镁、磷、锰和锌。NS糖浆在早、中和晚季的分析表明，总酚类物质和矿物质增加，糖浆颜色在晚季变暗。糖浆的 pH 值、白利糖度和糖分在不同季节没有差异。有趣的是，香草醛、丁香酸和丁香醛是早期枫糖浆样品中的主要酚类物质，而蛋白儿茶酸是晚季的主要酚类物质。