柑橘蜜中特征性成分鉴定及真实性评价  

Identification of characteristic components and authenticity evaluation of Citrus reticulata Blanco honey

作　　者：汪玥 杜一男 路运才[1] 张红城[2] WANG Yue;DU Yi-Nan;LU Yun-Cai;ZHANG Hong-Cheng(College of Advanced Agriculture and Ecological Environment,Heilongjiang University,Harbin 150080,China;Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China)

机构地区：[1]黑龙江大学现代农业与生态环境学院,哈尔滨150080 [2]中国农业科学院蜜蜂研究所,北京100093

出　　处：《食品安全质量检测学报》2025年第6期298-308,共11页Journal of Food Safety and Quality

基　　金：中国农业科学院创新工程项目(CAAS-ASTIP-2015 IAR)。

摘　　要：目的 建立一种有效的评价柑橘蜂蜜真实性的方法。方法 本研究采用高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry, HPLC-MS/MS)对柑橘蜜中的植物化合物进行定性和定量分析,通过将特征性成分和HPLC指纹图谱结合,对市售的柑橘蜜真实性进行评价。结果 在柑橘蜜中鉴定出6个成分,包括咖啡因、顺,反脱落酸、5-甲氧基短叶松素、松属素、山奈酚以及柯因,其中咖啡因的含量较高,平均含量为9.45 mg/kg,因此,将咖啡因作为柑橘蜜的特征性成分。对市售的6个柑橘蜜进行真实性评价,其中有4个品牌的柑橘蜜品质卓越,一个品牌的柑橘蜜中可能掺杂了其他成分,一个品牌的柑橘蜜可能不是真正的柑橘蜜。结论 该研究提出了一种通过特征性成分与HPLC指纹图谱相结合的方法,用于评价柑橘蜜的真实性,为柑橘蜜分等分级、提高附加值提供理论依据。Objective To establish an efficient method for assessing the authenticity of Citrus reticulata Blanco honey.Methods High performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)was utilized for the qualitative and quantitative analysis of plant compounds present in Citrus reticulata Blanco honey.The authenticity of commercially available Citrus reticulata Blanco honey was evaluated by integrating characteristic components with HPLC fingerprints.Results A total of 6 kinds of components were identified in Citrus reticulata Blanco honey,namely caffeine,cis,trans-abscisic acid,5-methoxybrevosin,pinocembrin,kaempferol and chrysin.Caffeine exhibited a relatively high concentration,with an average content of 9.45 mg/kg.Thus,it was regarded as a characteristic component of Citrus reticulata Blanco honey.The authenticity assessment of 6 kinds of Citrus reticulata Blanco honeys available on the market revealed that 4 brands exhibited superior quality,one brand might be adulterated with other components, and one brand could potentially be counterfeit Citrus reticulata Blanco honey. Conclusion This study presents a novel methodology that synergistically combines characteristic component profiling with HPLC-fingerprinting technology for authenticity assessment of Citrus reticulata Blanco honey. This study provides a theoretical foundation for grading Citrus reticulata Blanco honey and enhancing its added value.

关 键 词：柑橘蜜 特征性成分 指纹图谱 

分 类 号：S896.1[农业科学—特种经济动物饲养] O657.63[农业科学—畜牧兽医]