Study on the Changes of Main Ingredients of Acacia Honey during the Ripening Process Based on Clustering Analysis and Principal Component Analysis

WU Meijia; SHE Seng; LI Hongxia; YIN Xin; ZHOU Jinhui; CHEN Lanzhen

doi:10.13386/j.issn1002-0306.2021070304

Volume 42 Issue 24

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(24): 112-118. > DOI: 10.13386/j.issn1002-0306.2021070304

WU Meijia, SHE Seng, LI Hongxia, et al. Study on the Changes of Main Ingredients of Acacia Honey during the Ripening Process Based on Clustering Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(24): 112−118. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070304.

Citation:

PDF (2398 KB)

Study on the Changes of Main Ingredients of Acacia Honey during the Ripening Process Based on Clustering Analysis and Principal Component Analysis

WU Meijia^1,,
SHE Seng¹,
LI Hongxia¹,
YIN Xin¹,
ZHOU Jinhui^{1, 2},
CHEN Lanzhen^{1, 2, ,}

1.
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
2.
Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China

More Information

Received Date: July 25, 2021
Available Online: October 22, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the changes in nutritional ingredients of honey during the natural ripening process, the contents of moisture, monosaccharide, disaccharide, 9 kinds of oligosaccharides and 18 kinds of polyphenols in acacia honey were determined by the Abbe refractometer, high performance liquid chromatography(HPLC), gas chromatography-mass spectrometry(GC-MS) and high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS), respectively, combined with hierarchical cluster analysis(HCA) and principal component analysis(PCA) to distinguish acacia honey during different ripening days. The results showed that during the ripening process of acacia honey, the contents of moisture, oligosaccharides and polyphenols changed significantly. Among them, the contents of moisture, kestose, and melezitose decreased by 5.77, 0.09, and 3.47 g/100 g, respectively, while maltulose, turanose, erlose, and isomaltose increased 0.85, 1.65, 2.43, and 0.25 g/100 g, respectively. For the polyphenols, the contents of rutin, kaempferol, protocatechuic acid, and p-hydroxybenzoic acid generally increased; gallic acid, morin, ferulic acid, galangin, caffeic acid phenethyl ester, caffeic acid, and chrysin increased first and then decreased; benzoic acid and p-coumaric acid decreased first and then increased. In addition, the contents of melezitose under different ripening days of acacia honey were reduced significantly(P<0.05), while p-hydroxybenzoic acid and caffeic acid increased significantly(P<0.05), which could be used as potential characteristic indexes for judging the ripeness of acacia honey. The chemometrics analysis results showed that oligosaccharides and polyphenols could obviously distinguish acacia honey during the different ripening days.
- acacia honey,
- oligosaccharides,
- polyphenols,
- chemometrics,
- ripening process

FullText(HTML)

References (31)

References

[1]	DA SILVA P M, GAUCHE C, GONZAGA L V, et al. Honey: Chemical composition, stability and authenticity[J]. Food Chemistry,2016,196:309−323. doi: 10.1016/j.foodchem.2015.09.051
[2]	ALQARNI A S, OWAYSS A A, MAHMOUD A A. Physicochemical characteristics, total phenols and pigments of national and international honeys in Saudi Arabia[J]. Arabian Journal of Chemistry,2012,9(1):114−120.
[3]	GARCIA-GONZALEZ M, MINGUET-LOBATO, PLOU F J, et al. Molecular characterization and heterologous expression of two α-glucosidases from Metschnikowia spp, both producers of honey sugars[J]. Microbial Cell Factories, 19(1): 140.
[4]	RANNEH Y, AKIM A M, HAMID H A, et al. Honey and its nutritional and anti-inflammatory value[J]. BMC Complement Medicine Therapies,2021,21:30. doi: 10.1186/s12906-020-03170-5
[5]	CIANCIOSI D, FORBES-HERNANDEA, TAMARA Y, et al. The influence of in vitro gastrointestinal digestion on the anticancer activity of manuka honey[J]. Antioxidants,2020,9(1):64. doi: 10.3390/antiox9010064
[6]	MAJKUT M, KWIECINSKA-PIROG J, WSZELACZYNSKA E, et al. Antimicrobial activity of heat-treated Polish honeys[J]. Food Chemistry,2020:128561.
[7]	ESCUREDO O, DOBRE I, FERNANDEZ-GONZALEZ M, et al. Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon[J]. Food Chemistry,2013,149:84−90.
[8]	WHITE J W. Honey[J]. Advances in Food Research,1978,24:287−374.
[9]	张然, 孙德鹏, 田洪芸, 等. 山东地区成熟/未成熟洋槐蜂蜜中酚类物质比较[J]. 食品与发酵工业,2018,44(5):256−258. [ZHANG R, SUN D P, TIAN H Y, et al. Comparative study about phenolic components between mature and immature acacia honey collected in Shandong area[J]. Food and Fermentation Industries,2018,44(5):256−258.
[10]	ADRIANA C, SZABO E, BORBELY M, et al. Comparative study of acacia and rape honey[J]. Analele Universității din Oradea, Fascicula:Ecotoxicologie, Zootehnie și Tehnologii de Industrie Alimentară,2012,11:325−332.
[11]	迟韵阳. 蜂蜜成熟过程中糖的变化及油菜蜜腺分泌蔗糖的分子机制[D]. 南昌: 南昌大学, 2020. CHI Y Y. Changes of carbohydrates during the ripening of honey and molecular mechanism of sucrose secretion in Brassica napus nectary[D]. Nanchang: Nanchang University, 2020.
[12]	马天琛. 成熟洋槐蜜的鉴别方法及其生物活性研究[D]. 西安: 西北大学, 2020. MA T C. Studies on the identification me-thod and biological activity of mature acacia honey[D]. Xi'an: Northwest University, 2020.
[13]	GISMONDI A, DE ROSSI S, CANUTI L, et al. From Robinia pseudoacacia L. nectar to Acacia monofloral honey: Biochemical changes and variation of biological properties[J]. Journal of the Science of Food and Agriculture,2018,98(11):4312−4322. doi: 10.1002/jsfa.8957
[14]	CUNNIF C, HORWITZ W, LATIMER G W. Official method of analysis of AOAC international[J]. Trends in Food Science & Technology,2000,6(11):382.
[15]	HEINZ-DIETER I, DANIELA S, BRANKA R, et al. Alternatives to official analytical methods used for the water determination in honey[J]. Food Control,2001,12(7):459−466. doi: 10.1016/S0956-7135(01)00044-5
[16]	国家食品药品监督管理总局. GB 5009.8-2016. 食品安全国家标准食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定[S]. 北京: 中国标准出版社, 2016. State Food and Drug Administration. GB 5009.8-2016. National food safety standards. The determination of fructose, glucose, sucrose, maltose contents in food[S]. Beijing: China Standards Press, 2016.
[17]	SHE S, CHEN L Z, SONG H B, et al. Discrimination of geographical origins of Chinese acacia honey using complex(13)C/(12)C, oligosaccharides and polyphenols[J]. Food Chemistry,2019,272:580−585. doi: 10.1016/j.foodchem.2018.07.227
[18]	TANLEQUE-ALBERTO F, ESCRICHE I. Antioxidant characteristics of honey from Mozambique based on specific flavonoids and phenolic acid compounds[J]. Journal of Food Composition and Analysis,2019,86:103377.
[19]	DITTGEN C L, HOFFMANN J F, CHAVES F C, et al. Discrimination of genotype and geographical origin of black rice grown in Brazil by LC-MS analysis of phenolics[J]. Food Chemistry,2019,288:297−305. doi: 10.1016/j.foodchem.2019.03.006
[20]	于泽浩. 蜂蜜成熟过程中成分变化的研究[D]. 福州: 福建农林大学, 2017. YU Z H. Research on the changes of components in honey during ripening[D]. Fuzhou: Fujian Agriculture and Forestry University, 2017.
[21]	KARABAGIAS I K, BADEKA A, KONTAKOS S, et al. Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics[J]. Food Chemistry,2014,146:548−557. doi: 10.1016/j.foodchem.2013.09.105
[22]	PARVANOV P, DINKOV D, TANANAKI C. Invertase activity and carbohydrate spectrum of organic acacia and polyfloral honey after one-year storage[J]. Bulgarian Journal of Veterinary Medicine,2012,15(3):198−205.
[23]	TRUCHADO P, FERRERES F, BORTOLOTTI L, et al. Nectar flavonol rhamnosides are floral markers of acacia(Robinia pseudacacia) honey[J]. Journal of Agricultural & Food Chemistry,2008,56(19):8815−8824.
[24]	ELAMINE Y, LYOUSSI B, MIGUEL M G, et al. Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringate[J]. Food Chemistry,2021,339:128098. doi: 10.1016/j.foodchem.2020.128098
[25]	CIANCIOSI D, FORBES-HERNANDEZ T Y, ANSARY J, et al. Phenolic compounds from Mediterranean foods as nutraceutical tools for the prevention of cancer: The effect of honey polyphenols on colorectal cancer stem-like cells from spheroids[J]. Food Chemistry,2020,325:126881. doi: 10.1016/j.foodchem.2020.126881
[26]	PAULIUC D, DRANCA F, OROIAN M. Antioxidant activity, total phenolic content, individual phenolics and physicochemical parameters suitability for Romanian honey authentication[J]. Foods,2020,9(3):306. doi: 10.3390/foods9030306
[27]	SULEIMAN M H A, ALAERJAN W M A, AHAMED MOHAMMED M E. Influence of altitudinal variation on the total phenolic and flavonoid content of Acacia and Ziziphus honey[J]. International Journal of Food Properties,2020,23(1):2077−2086. doi: 10.1080/10942912.2020.1842445
[28]	COSTA R A C, CRUZ-LANDIM C D. Enzymatic activity of hypopharyngeal gland extracts from workers of Apis mellifera (Hymenoptera, Apidae, Apinae)[J]. Sociobiology,2002,40(2):403−411.
[29]	KUBOTA M, TSUJI M, NISHIMOTO M, et al. Localization of α-glucosidases I, II, and III in organs of European honeybees, Apis mellifera L., and the origin of α-glucosidase in honey[J]. Bioscience, Biotechnology and Biochemistry,2004,68(11):2346−2352. doi: 10.1271/bbb.68.2346
[30]	YAYINIE M, ATLABACHEW M, TESFAYE A, et al. Quality authentication and geographical origin classification of honey of Amhara region, Ethiopia based on physicochemical parameters[J]. Arabian Journal of Chemistry,2021,14:102987. doi: 10.1016/j.arabjc.2021.102987
[31]	ABDI H, WILLIAMS L J, VALENTIN D. Multiple factor analysis: Principal component analysis for multitable and multiblock data sets[J]. Wiley Interdisciplinary Reviews Computational Statistics,2013,5(2):149−179. doi: 10.1002/wics.1246