Differentiation of Gelsemium elegans-Containing Toxic Honeys and Non-Toxic Honeys by Near Infrared Spectroscopy Combined with Aquaphotomics

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2023-09-06 DOI:10.1007/s12161-023-02525-1

Wenchang Huang, Lingli Liu, Yuancui Su, Chuanmei Yang, Chengsen Tan, Yuanpeng Li, Shan Tu, Siqi Zhu, Yongmei Wang, Lihu Wang, Junhui Hu, Yuxiang Mo, Hongxia Zhao, Furong Huang

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Abstract

This work proposes a fast and accurate method based on near-infrared (NIR) spectroscopy with partial least-squares discriminant analysis (PLS-DA) and aquaphotomics to identify toxic honeys. PLS-DA was used to construct an optimal model for distinguishing toxic honey from a non-toxic honey. The models based on preprocessed NIR spectra have an accuracy of 92.73% and were more accurate than the model based on raw NIR spectra. Based on the aquaphotomics analysis of the first overtone of water (1300–1600 nm), we found that the 1398 nm, 1440 nm, and 1472 nm bands can be used as markers to distinguish toxic honeys. Compared to non-toxic honeys, gelsemium elegans -containing toxic honeys have a significantly smaller number of water molecules with multiple hydrogen bonds, due to the hydrogen bonding of the C–O–C, C = O, and NH₂ groups of gelsemine and koumine. These groups replace hydrogen bonds between glucose/polysaccharide molecules and water.

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近红外光谱结合水光组学鉴别含毒蜜和无毒蜜

本研究提出了一种基于近红外光谱、偏最小二乘判别分析（PLS-DA）和水生生物组学的快速、准确的方法来识别有毒蜂蜜。PLS-DA 用于构建区分有毒蜂蜜和无毒蜂蜜的最佳模型。基于预处理近红外光谱的模型准确率为 92.73%，比基于原始近红外光谱的模型更准确。根据对水的第一泛音（1300-1600 nm）的水光组学分析，我们发现 1398 nm、1440 nm 和 1472 nm 波段可作为区分有毒蜂蜜的标记。与无毒蜂蜜相比，含有高良姜的有毒蜂蜜中具有多个氢键的水分子数量明显较少，这是因为高良姜和高良姜中的 C-O-C、C = O 和 NH2 基团形成了氢键。这些基团取代了葡萄糖/多糖分子与水之间的氢键。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.