Identification of the botanical origins of honey based on nanoliter electrospray ionization mass spectrometry

[Display omitted] •A novel mass spectrometry method is developed to analyze of honey.•Four botanical origins of honey are distinguished with multivariate analysis.•Potential markers for three different types of honey are identified and quantified.•The results derived from the new method are verified...

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Bibliographic Details
Published in:Food chemistry 2023-08, Vol.418, p.135976-135976, Article 135976
Main Authors: Yu, Wenjie, Zhang, Gaowei, Wu, Dong, Guo, Limin, Huang, Xueyong, Ning, Fangjian, Liu, Yongquan, Luo, Liping
Format: Article
Language:English
Subjects:
Botanical origin
Castanopsis
Chromatography, High Pressure Liquid - methods
commercialization
Dendropanax
Dendropanax dentiger
dissociation
electrospray ionization mass spectrometry
Eurya
food chemistry
Honey
Honey - analysis
Multivariate Analysis
phenethylamine
quality control
Spectrometry, Mass, Electrospray Ionization - methods
spermidine
Triadica
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Summary:[Display omitted] •A novel mass spectrometry method is developed to analyze of honey.•Four botanical origins of honey are distinguished with multivariate analysis.•Potential markers for three different types of honey are identified and quantified.•The results derived from the new method are verified by UPLC-Q/TOF-MS. The botanical origins of honey are important for the quality control and commercialization of honey. In this research, we established a nanoliter electrospray ionization mass spectrometry (Nano-ESI-MS) method to identify Castanopsis honey (CH), Eurya honey (EH), Dendropanax dentiger honey (DH), and Triadica cochinchinensis honey (TH). In total, 38 compounds were identified based on the collision-induced dissociation experiments by Nano-ESI-MS with 16 differential compounds and 7 quantified as potential differential markers. These four types of honey were distinguished from each other by their mass spectrometry data combined with multivariate analysis with three out of the 7 differential markers, i.e., phenethylamine, tricoumaroyl spermidine, and (+/–)-abscisic acid, identified as potential markers for CH, EH, and DH, respectively. Both the qualitative and quantitative results derived from Nano-ESI-MS were further verified by UPLC-Q/TOF-MS. Our studies provided the significant potential of the Nano-ESI-MS method in the identification of the botanical origins of different kinds of honey.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135976