Terpenoids identification and authenticity evaluation of longan, litchi and schefflera honey
文献类型： 外文期刊
作者： Zhu, Hequan 1 ; Du, Yinan 1 ; Lin, Xun 1 ; Huang, Zhonglian 3 ; Dong, Jie 1 ; Qiao, Jiangtao 1 ; Zhang, Hongcheng 1 ;
作者机构： 1.Chinese Acad Agr Sci, State Key Lab Resource Insects, Inst Apicultural Res, Beijing 100093, Peoples R China
2.Harbin Univ Commerce, Coll Food Engn, Harbin 155023, Peoples R China
3.Guangxi Wuzhou Tianmijia Bee Ind Co Ltd, Wuzhou 543002, Peoples R China
4.Minist Agr & Rural Affairs, Key Lab Bee Prod Qual & Safety Control, Beijing 100093, Peoples R China
关键词： Terpenoids; Characteristic components; High performance liquid chromatography; fingerprints; Food analysis
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.4； 五年影响因子：7.8 ）
ISSN：
年卷期： 2025 年 14 卷 3 期
页码：
收录情况： SCI
摘要： Terpenoids, as crucial plant secondary metabolites in honey, possess various bioactivities. This study aimed at investigating terpenoids of longan, litchi, and schefflera honey. Our results reveal that these three species of honey are characterized by abundant terpenoids, with eight terpenoids and one phenylpropanoid identified. Callunene, 3,4,5-trimethoxyphenylpropanal, schefflerin (4-2'-(3',4'-dihydroxy-5'-methylfuran)3,5,5-trimethyl-2-cyclohexenone) or abscisic acids may be as the characteristic components of longan, litchi, or schefflera honey. Abscisic acids were the most abundant components, average contents reached up to 53.67, 96.89 and 21.11 mg/kg, respectively, and the content ranges in three types of honey were 13.75-85.40, 19.93-177.31, 14.69-28.38 mg/kg, respectively. To our knowledge, the presence of schefflerin, (6R,9S)vomifoliol, and 3,4,5-trimethoxyphenylpropanal in honey is a novel finding. We distinguish Thailand from Chinese mainland and Taiwan longan honeys, based on the ratio of abscisic acid and callunene content. Overall, our proposal to combine terpenoids with standard fingerprints seems to provide a novel and reliable solution for evaluating the authenticity of commercial honey. (c) 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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