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Targeted and Non-targeted Analysis for Chemical Compounds in Honey
Honey,HRMS,Non-targeted analysis,Polyphenolics,Abscisic acid,
|Publication Year :||2019|
|Abstract:||蜂蜜中含有從蜜源植物傳遞而來的化學物質，具有區分蜂蜜的植物來源的應用價值，因此本研究使用UHPLC-DAD-HESI-Q/Orbitrap高解析質譜儀分別建立蜂蜜中特定目標物與非特定目標物兩套分析方法。特定目標物以蜂蜜中主要的多酚類化合物與離層素為基礎，可檢測14種酚酸、16種類黃酮與2種離層素的組成與含量，研究結果顯示台灣產蜂蜜主要酚酸為protocatechuic acid、4-hydroxybenzoic acid、p-coumaric acid、salicylic acid，主要類黃酮為luteolin。台灣產龍眼蜜中兩種構型的abscisic acids含量皆高於泰國產龍眼蜜，因此具有做為判別來自不同產地龍眼蜜的潛力。非特定目標物分析則藉由高解析質譜儀建構蜂蜜樣品的指紋圖譜，搭配主成分分析進行區分。實驗結果顯示，相較於以特定目標物主成分分析的結果，非特定目標物分析可藉由第二主成分進一步區分來自台灣產龍眼蜜與泰國產龍眼蜜。本研究除了所開發的特定目標物分析方法，有助於了解多酚類化合物與離層素於蜂蜜中的含量與分布外，非特定目標物搭配主成分分析則提供一套區分蜂蜜植物來源，更有效的方法與新的思路。|
Honey contains chemicals that transferred from the botanical sources through the bee, and these chemicals have application value to discriminate a botanical source of honey. Therefore, this study used UHPLC-DAD-HESI-Q/Orbitrap high-resolution mass spectrometer to establish two sets of analysis methods for targeted and non-targeted analysis in honey. The targeted analysis was based on the main polyphenolics and abscisic acids in honey. There were 14 phenolic acids, 16 flavonoids and 2 forms of abscisic acids that can be determined in targeted analysis. The results showed that the main phenolic acids in Taiwanese honey were protocatechuic acid, 4-hydroxybenzoic acid, p-coumaric acid, salicylic acid, and the main flavonoids was luteolin. The content of abscisic acids in Taiwanese longan honey were higher than Thai longan honey, so it has the potential to discriminate longan honey from different regions. The non-targeted analysis used a high-resolution mass spectrometer to construct fingerprints of the honey samples, which was discriminated against by principal component analysis. The experimental results show that it can further discriminate Taiwanese longan honey from Thai longan honey by the second principal component. In addition to the targeted analysis developed in this study, it is helpful to understand the content and distribution of polyphenolics and abscisic acids in honey. The non-targeted analysis with principal component analysis provides a more effective method and new idea for botanical discrimination of honey.
|Appears in Collections:||食品科技研究所|
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