Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada.
Agilent Technologies, Santa Clara, CA, USA.
Food Res Int. 2024 Oct;194:114841. doi: 10.1016/j.foodres.2024.114841. Epub 2024 Jul 27.
The present study investigated the impact of filtration, creaming and pasteurization on the authentication of the botanical origin of honey using the dilute-and-shoot method in liquid chromatography coupled to mass spectrometry (LC-MS). The analytical method performances were satisfactory (analyte recoveries ranging from 95 % to 103 % and inter-day precision below 12 %). Three types of raw honeys including blueberry, canola and clover were processed under controlled conditions. Filtration, creaming and pasteurization had no impact on honey botanical classification based on the LC-MS fingerprint, and the key molecular fingerprints were retained after processing. However, results revealed that testing the impact of processing is essential when selecting honey authenticity markers because some candidates (e.g. adenosine) are not stable or can be removed during honey processing. The results of the present study also highlighted the suitability of the dilute-and-shoot approach to both develop authentication tools for honey and study the impact of processing methods on specific chemicals in honeys.
本研究采用液质联用的稀释进样法，考察了过滤、离心和巴氏杀菌对蜂蜜植物来源鉴定的影响。分析方法的性能令人满意（分析物的回收率在 95%到 103%之间，日内精密度低于 12%）。三种原料蜂蜜（包括蓝莓、菜籽油和三叶草）在受控条件下进行处理。过滤、离心和巴氏杀菌对基于 LC-MS 指纹的蜂蜜植物分类没有影响，处理后保留了关键的分子指纹。然而，结果表明，在选择蜂蜜真实性标志物时，测试加工的影响是必要的，因为一些候选标志物（如腺苷）不稳定或在蜂蜜加工过程中可能会被去除。本研究的结果还强调了稀释进样法适用于开发蜂蜜真实性鉴定工具，以及研究加工方法对蜂蜜中特定化学物质的影响。
