数字农科院2.0

Analysis of maltooligosaccharides in honey samples by ultra-performance liquid chromatography coupled with evaporative light scattering detection

文献类型： 外文期刊

作者： Zhou, Jinhui;Wu, Liming;Diao, Qingyun;Li, Yi;Zhao, Jing;Zhou, Jinhui;Wu, Liming;Li, Yi;Zhao, Jing;Zhou, Jinhui;Wu, Liming;Li, Yi;Zhao, Jing;Qi, Yitao;Ritho, Joan;Duan, Lili

作者机构：

关键词： Maltooligosaccharides;Honey;Authenticity;UPLC-ELSD;Food processing

期刊名称： FOOD RESEARCH INTERNATIONAL

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： We report the use of ultra performance liquid chromatography (UPLC) separation together with evaporative light scattering detection (ELSD) to effectively distinguish honey adulterated with maltooligosaccharides. UPLC separation utilizing a mobile phase with pure water and acetonitrile containing 0.2% triethylamine, resulted in enhanced separation and a running time of less than 6 min. Also, only a simple liquid-liquid extraction was required for the sample pretreatment. This UPLC-ELSD method provides limits of quantifications (LOQs) from 0.30 to 0.60 mg/g for the six maltooligosaccharides (maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose and maltoheptaose) ranging from 15 to 2000 μg/mL with excellent linearity(R~2 ≥ 0.9914). This optimized method also offers a satisfactory intra-day precision of 2.4%-9.4%, inter-day precision of 5.5%-12.1% and accuracy of -7.7%-+11.4% at each level. We successfully applied this system for detecting maltooligosaccharide contamination in 290 honey samples collected from apiaries, supermarkets and traditional agri-product markets. Concentrations of the six maltooligosaccharides varied from undetectable to 14.1 mg/mL The lowest quantifiable concentration that could be detected by this established method was 0.132 mg/mL This study therefore demonstrates the reliability and potential use of the UPLC-ELSD technique in scrutinizing the authenticity of honey in the food processing industry.

分类号： TS2

  • 相关文献

[1]Recent advancements in detecting sugar-based adulterants in honey - A challenge. Wu, Liming,Du, Bing,Chen, Lanzhen,Zhao, Liuwei,Wang, Miao,Xue, Xiaofeng,Wu, Liming,Chen, Lanzhen,Wang, Miao,Xue, Xiaofeng,Wu, Liming,Chen, Lanzhen,Wang, Miao,Xue, Xiaofeng,Vander Heyden, Yvan.

[2]Detecting the authenticity of two monofloral honeys based on the Canny-GoogLeNet deep learning network combined with three-dimensional fluorescence spectroscopy. Shengkang Ji,Daniel Granato,Kai Wang,Shengyu Hao,Hongzhuan Xuan. 2025

[3]High-yield production of acidic pectin lyase PNLZJ5B for juice processing. Liu C., Qin X., Liu B., Xu X., Deng A., Zhang Y., Zhang Z., Zhang W.. 2022

[4]UPLC-ELSD法测定泽兰中单糖和寡糖. 李亚丽,王英平. 2015

[5]玉米种子中4种可溶性糖含量UPLC-ELSD测定方法的优化及其应用. 李瑞芳,何娟娟,尹广鹍,辛霞,卢新雄. 2016

[6]玉米种子中4种可溶性糖含量UPLC -ELSD测定方法的优化及其应用. 李瑞芳,何娟娟,尹广鹍,辛霞,卢新雄. 2016

[7]玉米种子中4种可溶性糖含量UPLC-ELSD测定方法的优化及其应用. 李瑞芳,何娟娟,尹广鹍,辛霞,卢新雄. 2015

[8]Degradation of Endogenous and Exogenous Genes of Genetically Modified Rice with Cry1Ab during Food Processing. Zhang, Wei,Xing, Fuguo,Selvaraj, Jonathan Nimal,Liu, Yang. 2014

[9]Processing factors of triadimefon and triadimenol in barley brewing based on response surface methodology. Kong, Zhiqiang,Li, Minmin,Chen, Jieying,Bao, Yuming,Fan, Bei,Dai, Xiaofeng,Kong, Zhiqiang,Francis, Frederic.

[10]DNA degradation in genetically modified rice with Cry1Ab by food processing methods: Implications for the quantification of genetically modified organisms. Xing, Fuguo,Zhang, Wei,Selvaraj, Jonathan Nimal,Liu, Yang.

[11]Dissipation, Metabolism, Accumulation, Processing and Risk Assessment of Fluopyram and Trifloxystrobin in Cucumbers and Cowpeas from Cultivation to Consumption. Kai Cui,Shuai Guan,Jingyun Liang,Liping Fang,Ruiyan Ding,Jian Wang,Teng Li,Zhan Dong,Xiaohu Wu,Yongquan Zheng. 2023

[12]Traceability in food processing: problems, methods, and performance evaluations—a review. Jianping Qian,Bingye Dai,Baogang Wang,Yan Zha,Qian Song. 2022

[13]Editorial: The Effects of Food Processing on Food Components and Their Health Functions. Jinkai Zheng,Hang Xiao. 2022

[14]Investigation of folate composition and influence of processing on folate stability in pulse accessions developed in China. Qiuju Liang,Md Shariful Islam,Suhua Wang,Lixia Wang,Honglin Chen,Xuzhen Cheng,Chunyi Zhang. 2022

[15]Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids. Zhang Y.,Li R.,Xu Z.,Fan H.,Xu X.,Pan S.,Liu F.. 2024

[16]Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects. Jialing Yu,Liyuan Wang,Zhaowei Zhang. 2023

[17]Residue behaviors and dietary risk assessments of four field-applied pesticides in common food products derived from goji berries (Lycium barbarum L.). Xintong Li,Ouli Xiao,Hong Zhu. 2024

[18]Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties. Wenyuan Zhang,Liang Li,Yaqi Zhao,Haixia Yang,Xuejie Zhang,Zhanquan Zhang,Xue Wang,Zhenzhen Xu,Wanxing Wang,Jianjun Deng. 2025

[19]Quantitative determination of soybean meal content in compound feeds: comparison of near-infrared spectroscopy and real-time PCR. Li, Hui,Lv, Xiaowen,Wang, Jing,Li, Junguo,Yang, Haifeng,Qin, Yuchang.

[20]Research Progress on Traceability and Authenticity of Beef. Bai, Yang,Liu, Haijin,Zhang, Bin,Zhang, Jiukai,Wu, Hao,Zhao, Shanshan,Qie, Mengjie,Guo, Jun,Wang, Qian,Zhao, Yan. 2021

作者其他论文 更多>>