Gerginova Dessislava, Popova Milena, Chimshirova Ralitsa, Trusheva Boryana, Shanahan Maggie, Guzmán Miguel, Solorzano-Gordillo Erik, López-Roblero Estefhanía, Spivak Marla, Simova Svetlana, Bankova Vassya
Bulgarian NMR Centre, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bl. 9, 1113 Sofia, Bulgaria.
Laboratory Chemistry of Natural Products, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bl. 9, 1113 Sofia, Bulgaria.
Foods. 2023 Sep 3;12(17):3317. doi: 10.3390/foods12173317.
The chemical composition of stingless bee honey and propolis depends on the plant sources they are derived from, and thus reflects the flora available in the vicinity of the hives, the preferences of the bee species, and the climate (altitude and temperature). To understand the relative influence of these factors, we studied the composition of honey and propolis of the stingless bee . Samples from 24 colonies were analyzed: 12 each from two meliponaries located in the state of Chiapas in southern Mexico, approximately 8.5 km apart, Tuxtla Chico and Cacahoatán. The chemical composition of honey and propolis was studied using nuclear magnetic resonance (NMR) and gas chromatography-mass spectrometry (GC-MS), respectively. The antioxidant activity of propolis was also studied. Chemometric analyses were applied. The Tuxtla Chico honey samples contained higher concentrations of glucose and fructose, while the Cacahoatán samples displayed a rich composition of di- and trisaccharides. These differences can be attributed to the distinct nectar sources utilized by the bees at each location. Propolis compositions in the two locations also demonstrated qualitative differences, indicating a specific choice of resins by the bees. The observed substantial variations in the chemical composition of propolis and honey of from two locations relatively close to each other supports the assumption that bee species cannot be considered the most important factor in determining their chemistry.
无刺蜂蜂蜜和蜂胶的化学成分取决于它们所源自的植物来源，因此反映了蜂箱附近可获得的植物群落、蜜蜂种类的偏好以及气候（海拔和温度）。为了了解这些因素的相对影响，我们研究了无刺蜂的蜂蜜和蜂胶的成分。对来自24个蜂群的样本进行了分析：其中12个样本来自墨西哥南部恰帕斯州的两个养蜂场，分别是图斯特拉奇科和卡卡霍阿坦，它们相距约8.5公里。分别使用核磁共振（NMR）和气相色谱-质谱联用（GC-MS）研究了蜂蜜和蜂胶的化学成分。还研究了蜂胶的抗氧化活性。应用了化学计量分析。图斯特拉奇科的蜂蜜样本中葡萄糖和果糖的浓度较高，而卡卡霍阿坦的样本中二糖和三糖的成分丰富。这些差异可归因于每个地点的蜜蜂所利用的不同花蜜来源。两个地点的蜂胶成分也显示出质量上的差异，表明蜜蜂对树脂有特定的选择。在彼此相对较近的两个地点观察到的蜂胶和蜂蜜化学成分的显著差异支持了这样一种假设，即蜜蜂种类不能被视为决定其化学成分的最重要因素。
