Department of Chemical Sciences, University of Padova, via Marzolo 1, 35131 Padova, Italy.
Piana Ricerca e Consulenza s.r.l. a socio unico, Via Umbria 41, 40024 Castel San Pietro Terme (BO), Italy.
Food Chem. 2021 Nov 1;361:130050. doi: 10.1016/j.foodchem.2021.130050. Epub 2021 May 11.
The compound DAGE (DiAcyl Glyceryl Ether, 1-stearyl-2,3-dioleoyl glycerol), present in Apis mellifera honey, is a lipidic entomological marker secreted by the salivary glands of worker bees. Its content was determined by NMR, analyzing the organic extracts of a number of Italian honeys of different floral typology. We have found that the DAGE content is related to the botanical origin of honey. This dependence on floral typology was further confirmed by a linear correlation (R > 0.83) observed between the content of DAGE and the enzymatic activity of invertase and diastase in honey. Also these enzymes originate from bee salivary secretions and their concentrations in honey are known to depend on the floral source. DAGE content appears to be a sensitive parameter to some forms of honey manipulations, as indicated by the results of artificial bee-feeding experiments. This suggests its possible use as indicator of honey authenticity.
化合物 DAGE（二酰基甘油，1-硬脂酰基-2,3-二油酰基甘油）存在于蜜蜂蜂蜜中，是由工蜂的唾液腺分泌的脂质昆虫标记物。通过分析多种不同花型的意大利蜂蜜的有机提取物，利用 NMR 对其进行了定量。我们发现 DAGE 的含量与蜂蜜的植物来源有关。通过对 DAGE 含量与蜂蜜中转化酶和淀粉酶的酶活性之间的线性相关性（R>0.83）进行进一步的证实，表明 DAGE 的含量与花型有关。此外，这些酶也来自于蜜蜂的唾液分泌物，其在蜂蜜中的浓度已知取决于花源。DAGE 的含量似乎是一些蜂蜜处理形式的敏感参数，这从人工喂养实验的结果中可以看出。这表明它可能被用作蜂蜜真实性的指标。
