Characteristic Compounds Identification and Authenticity Evaluation of Heptapleurum Honey

WANG Qiqi; HUANG Zhonglian; WANG Li; DONG Jie; LIN Xun; ZHANG Gensheng

doi:10.13386/j.issn1002-0306.2022100052

Volume 44 Issue 23

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(23): 238-245. > DOI: 10.13386/j.issn1002-0306.2022100052

WANG Qiqi, HUANG Zhonglian, WANG Li, et al. Characteristic Compounds Identification and Authenticity Evaluation of Heptapleurum Honey[J]. Science and Technology of Food Industry, 2023, 44(23): 238−245. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100052.

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Characteristic Compounds Identification and Authenticity Evaluation of Heptapleurum Honey

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150000, China
2.
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
3.
Tianmijia Bee Industry Co., Ltd., Wuzhou 543000, China
4.
Jiangsu Hongqi Biotechnology Co., Ltd., Taizhou 225300, China

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Received Date: October 08, 2022
Available Online: September 24, 2023

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Abstract

Abstract

In order to clarify the characteristic compounds and establish the authenticity evaluation method of heptapleurum honey, high-performance liquid chromatography coupled with quadrupole-time-of-flight tandem mass spectrometry (HPLC-Q/TOF-MS/MS) was used to qualitative and quantitative analysis of characteristic compounds in heptapleurum honey. Five compounds were identified including 4-(1'-cyclodiethyl ether-3'-butanediol)-3,5,5-trimethyl-2-cyclohexenone (Unedone B), 3,4,5-trimethoxy cinnamyl alcohol, 4-(1'2'-dihydroxy-3'epoxypropane) -3,5,5-2-cyclohexenone (Unedone C), trans, trans abscisic acid, and cis, trans abscisic acid. Notably, 3,4,5-trimethoxy cinnamyl alcohol was first found in honey, and it could be a marker of heptapleurum honey. Moreover, 10 raw heptapleurum honey samples with different geographic origins were collected to establish HPLC fingerprint. The authenticity of six commercial heptapleurum honey samples were evaluated by combining characteristic compound with HPLC fingerprint. The results demonstrated that three brands of sample were genuine pure heptapleurum honey, two brands of sample might be mixed with other honeys. A brand sample did not contain characteristic compound and were significantly different with the standard fingerprints of heptapleurum honey. It was inferred that the sample was not heptapleurum honey. This study provides theoretical reference for the authenticity evaluation of heptapleurum honey.
- heptapleurum honey,
- characteristic component,
- fingerprints,
- authenticity evaluation

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References

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Science and Technology of Food Industry

Characteristic Compounds Identification and Authenticity Evaluation of Heptapleurum Honey

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