用高效液相色谱-质谱联用法测定四筋草蜂蜜的生物活性成分及理化性质

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Marta dos Santos Diniz Freitas, Matheus Henrique Oliveira de Sousa, Camyla Ribeiro Gonzaga dos Santos, Carla Porto, Eduardo Jorge Pilau, Neusa Fernandes de Moura
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引用次数: 0

摘要

来自本地蜜蜂的蜂蜜的特性提供了对其复杂化学成分的见解,其中富含具有潜在治疗特性的生物活性化合物。本研究通过UHPLC-ESI-MS /MS鉴定了四方蜜在12个月内的理化特性,并确定了生物活性化合物的存在以及这些变化如何受到季节和环境条件的影响。结果表明,酚酸、萜烯和类黄酮的存在贯穿全年,被鉴定为柚皮素、山奈酚、樱素和皮诺皮素。像山奈酚这样的化合物只在温暖的月份出现,而榛子苷和紫叶黄素在所有月份都被发现,只是在样品中观察到它们的相对百分比有所不同。理化分析表明,白度和水分稳定,总酸度变化不大,5-羟甲基糠醛浓度低。这些发现强调了季节性和环境条件在决定无刺蜜蜂蜂蜜的成分和特性方面的重要性,强调了其作为一种独特产品的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioactive compounds by UHPLC-MS/MS and physicochemical characterization of Melipona quadrifasciata honey

The characterization of honey from native bees provides insights into its complex chemical composition, which is rich in bioactive compounds with potential therapeutic properties. This study evaluated the physicochemical characteristics of honey from Melipona quadrifasciata over12 months, as well as identified, through UHPLC-ESI–MS/MS, the presence of bioactive compounds and how these variations are influenced by seasonal and environmental conditions. Results demonstrated the presence of phenolic acids, terpenes, and flavonoids throughout the year, were identified naringenin, kaempferol, sakuranetin, and pinocembrin. Compounds like kaempferol were present only during the warmer months, while afzelin and jaceosidin were identified in all months, with only variations in their relative percentage observed in the samples. The physicochemical analyses showed stable values for Brix and moisture, with moderate variations in total acidity and low concentrations of 5-HMF. These findings underscore the importance of seasonality and environmental conditions in determining the composition and properties of stingless bee honey, emphasizing its potential as a distinctive product.

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来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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