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Characteristic Components and Authenticity Evaluation of Chinese Honeys from Three Different Botanical Sources

文献类型： 外文期刊

作者： Du, Yinan 1 ; Zhu, Hequan 2 ; Qiao, Jiangtao 2 ; Zhang, Yu 2 ; Guo, Shunyue 2 ; Chen, Wentian 3 ; Xu, Huabin 4 ; Dong, Jie 2 ; Zhang, Gengsheng 1 ; Zhang, Hongcheng 1 ;

作者机构： 1.Harbin Univ Commerce, Coll Food Engn, Harbin 155023, Peoples R China

2.Chinese Acad Agr Sci, Inst Apicultural Res, State Key Lab Resource Insects, Beijing 100093, Peoples R China

3.Xinjiang AAFUD Agr CO LTD, Changji 831100, Peoples R China

4.Hunan Mingyuan Apiculture Co LTD, Changsha 410000, Peoples R China

5.Minist Agr & Rural Affairs, Key Lab Bee Prod Qual & Safety Control, Beijing 100093, Peoples R China

6.Jiangsu Beevip Biotechnol Co LTD, Taizhou, Peoples R China

关键词： MS/MS cleavage; characteristic components; HPLC fingerprints; assessment criteria; food analysis

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）

ISSN： 0021-8561

年卷期： 2023 年 71 卷 45 期

页码：

收录情况： SCI

摘要： We aimed to identify the characteristic phytochemicals of safflower, Chinese sumac, and bauhinia honeys to assess their authenticity. We discovered syringaldehyde, riboflavin, lumiflavin, lumichrome, rhusin [(1E,4E)-1,5-diphenylpenta-1,4-dien-3-one-O-cinnamoyl oxime], bitterin {4-hydroxy-4-[3-(1-hydroxyethyl) oxiran-2-yl]-3,5,5-trimethylcyclohex-2-en-1-one}, and unedone as characteristic phytochemicals of these three types of honeys. The average contents of syringaldehyde, riboflavin, lumiflavin, or lumichrome in safflower honey were 41.20, 5.24, 24.72, and 36.72 mg/kg; lumiflavin, lumichrome, and rhusin in Chinese sumac honey were 39.66, 40.55, and 2.65 mg/kg; bitterin, unedone, and lumichrome in bauhinia honey were 8.42, 26.33, and 8.68 mg/kg, respectively. To our knowledge, the simultaneous presence of riboflavin, lumichrome, and lumiflavin in honey is a novel finding responsible for the bright-yellow color of honey. Also, it is the first time that lumiflavin, rhusin, and bitterin have been reported in honey. We effectively distinguish pure honeys from adulterations, based on characteristic components and high-performance liquid chromatography fingerprints; thus, we seem to provide intrinsic markers and reliable assessment criteria to assess honey authenticity.

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