文献类型： 外文期刊
作者： Xu, Yandong 1 ; Zheng, Xing 1 ; Tang, Benyan 1 ; Yang, Xiaorong 2 ; Vit, Patricia 3 ; Popova, Milena 4 ; Bankova, Vassya 4 ; Wu, Liming 1 ; Wang, Kai 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Apicultural Res, State Key Lab Resource Insects, Beijing 100093, Peoples R China
2.Chinese Acad Agr Sci, Lanzhou Inst Husb & Pharmaceut Sci, Lanzhou 730050, Peoples R China
3.Univ Los Andes, Fac Pharm & Bioanal, Food Sci Dept, Apitherapy & Bioact, Merida 5001, Venezuela
4.Bulgarian Acad Sci, Inst Organ Chem Ctr Phytochemistry, bl 9 Acad,Georgi Bonchev Str, Sofia 1113, Bulgaria
关键词： Chemical marker; Stingless bee honey; Mannitol; 1H and 13C NMR; UHPLC/Q-TOF-MS; Quality control
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 472 卷
页码：
收录情况： SCI
摘要： Stingless bee honey (SBH) has garnered attention as a natural sweetener and functional food, recognized for its exceptional biological activity and distinctive flavour. Compared to honey bee honey, SBH has lower annual production but commands a higher market value, making it more susceptible to adulteration. During an analysis of trehalulose in SBH, we unexpectedly identified the naturally occurring sugar alcohol, mannitol. The presence of mannitol in SBH was confirmed using UHPLC/Q-TOF-MS, 1H and 13C NMR analyses. A systemic analysis of 104 SBH samples from various stingless bee species revealed mannitol in all samples, with concentrations ranging from 0.06 g to 13.49 g/100 g. The detection of previously neglected mannitol levels in SBH offers additional evidence supporting its health benefits. This study not only highlights the potential application of SBH in the food industry but also introduces mannitol as a distinctive marker for detecting SBH adulteration.
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