Li Hongxia, Wu Meijia, She Seng, Lin Guanghui, Zhou Jinhui, Chen Lanzhen
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
Ministry of Education Key Laboratory for Earth System Modeling, Department of Earth System Science, Tsinghua University, Beijing 100093, China.
Food Chem. 2022 Aug 30;386:132754. doi: 10.1016/j.foodchem.2022.132754. Epub 2022 Mar 19.
A new idea and strategy for honey traceability and identification was provided by studying the carbon isotope fractionation of rape honey and its components in the different ripening process, as well as the fractionation from rape flowers, stamens, nectar to rape honey. The results showed the moisture content of rape honey continued to decrease, and the glucose and fructose content continued to increase during the ripening process. The δC of rape honey and its protein were less affected by honey ripeness, while the δC of sugars in rape honey were greatly affected by this. At the same time, the fractionation of carbon isotope from rape flowers to honey was significant. The δC of rape honey and its protein, disaccharide, fructose, and glucose had a strong correlation, and the δC of rape honey and its components were mainly related to rape flowers and its stamens.
通过研究油菜蜂蜜及其在不同成熟过程中各成分的碳同位素分馏，以及从油菜花、雄蕊、花蜜到油菜蜂蜜的分馏情况，为蜂蜜的可追溯性和鉴定提供了新的思路和策略。结果表明，在成熟过程中，油菜蜂蜜的水分含量持续下降，葡萄糖和果糖含量持续增加。油菜蜂蜜及其蛋白质的δC受蜂蜜成熟度的影响较小，而油菜蜂蜜中糖类的δC受此影响较大。同时，从油菜花到蜂蜜的碳同位素分馏显著。油菜蜂蜜及其蛋白质、二糖、果糖和葡萄糖的δC具有很强的相关性，油菜蜂蜜及其成分的δC主要与油菜花及其雄蕊有关。
