Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland.
Department of Power Systems and Environmental Protection Facilities, Faculty of Mechanical Engineering and Robotics, AGH University of Kraków, A. Mickiewicza 30, 30-059 Kraków, Poland.
Molecules. 2024 Feb 6;29(4):749. doi: 10.3390/molecules29040749.
This study reports the use of front-face fluorescence spectroscopy with principal component analysis (PCA) as a tool for the characterisation of selected Polish herbhoneys (raspberry, lemon balm, rose, mint, black current, instant coffee, pine, hawthorn, and nettle). Fluorimetric spectra registered in the ranges ascribed to fluorescence of amino acids, polyphenols, vitamins, and products of Maillard's reaction enabled the comparison of herbhoney compositions. Obtained synchronous spectra combined with PCA were used to investigate potential differences between analysed samples and interactions between compounds present in them. The most substantial influence on the total variance had the intensities of polyphenols fluorescence. These intensities were the main factor differentiated by the analysed products.
本研究报告了使用前向荧光光谱法结合主成分分析（PCA）来表征选定的波兰草药蜂蜜（覆盆子、柠檬香脂、玫瑰、薄荷、黑加仑、速溶咖啡、松树、山楂和荨麻）。在归因于氨基酸、多酚、维生素和 Maillard 反应产物荧光的范围内记录的荧光光谱，使我们能够比较草药蜂蜜的成分。获得的同步光谱与 PCA 结合使用，用于研究分析样品之间的潜在差异以及它们之间存在的化合物之间的相互作用。对总方差影响最大的是多酚荧光的强度。这些强度是被分析产品区分的主要因素。
