Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 35-601 Rzeszow, Poland.
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 35-601 Rzeszow, Poland.
Molecules. 2021 Aug 8;26(16):4801. doi: 10.3390/molecules26164801.
Is it possible to characterize the types of honey based on their chemical composition, their content of bioactive substances, and their physicochemical properties? The objective of this study was a comparative analysis of four types of honey from the Carpathian Foothills area, located in south-east Poland, based on the content of the main phenolic acids and proline, the mineral composition, and selected physicochemical properties. Most analyses, such as those of phenolic acids, sugars, and proline content, in honey samples were performed using chromatographic methods. These experiments demonstrated that honeydew honeys were the richest in phenolic acids, minerals, as well as oligosaccharides, compared to other honeys. Dark-colored honeys were characterized by the highest proline content. The dominant elements in all types of honey were potassium and calcium. The results of the present study show that analyses of specific phenolic acids, minerals, proline, and sugar content, in combination with chemometrics analysis, may successfully differentiate between the biological origins of honey samples and allow the preliminary verification of the samples before performing time-consuming pollen analysis.
是否可以根据蜂蜜的化学成分、生物活性物质含量和物理化学性质来对其进行分类？本研究的目的是对产自波兰东南部喀尔巴阡山麓地区的四种蜂蜜进行比较分析，分析内容包括主要酚酸和脯氨酸的含量、矿物质组成和部分物理化学性质。大多数分析，如酚酸、糖和脯氨酸含量的分析，都是使用色谱法进行的。这些实验表明，与其他蜂蜜相比，甘露蜜中酚酸、矿物质和低聚糖的含量最丰富。深色蜂蜜的脯氨酸含量最高。所有类型蜂蜜中的主要元素都是钾和钙。本研究的结果表明，对特定酚酸、矿物质、脯氨酸和糖含量的分析，结合化学计量学分析，可以成功地区分蜂蜜样品的生物来源，并在进行费时的花粉分析之前对样品进行初步验证。
