Chemical markers of a rare honey from the traditional spice plant Amomum tsao-ko Crevost et Lemarie, via integrated GC-MS and LC-MS approaches
文献类型： 外文期刊
作者： Yan, Sha 1 ; Liu, Yibing 2 ; Zhao, Wen 2 ; Zhao, Hongmu 3 ; Xue, Xiaofeng 2 ;
作者机构： 1.Shanxi Agr Univ, Coll Food Sci & Engn, Taigu 030801, Peoples R China
2.Chinese Acad Agr Sci, Inst Apiculture Res, State Key Lab Resource Insects, Beijing 100093, Peoples R China
3.Yunnan Acad Agr Sci, Sericultural & Apicultural Res Inst, Mengzi 661101, Yunnan, Peoples R China
关键词： Amomum tsao; ko Crevost et Lemarie; Honey; Volatile components; Non-volatile components; Chemical marker; Metabolomics
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2023 年 172 卷
页码：
收录情况： SCI
摘要： The precious medicinal plant, Amomum tsao-ko Crevost et Lemarie & PRIME;, is the nectariferous plant from which the rare Amomum tsao-ko Crevost et Lemarie & PRIME; honey (ATH) is produced. Presently, chemical markers for authentication of this honey are not available due to the lack of data on its chemical composition. Here, we analyzed the volatile components and their odor activity values (OAVs), which revealed that the unique aroma was mildly flowery and fruity, accompanied by subtle sweet and fresh undertones. Since non-volatile chemicals are more reliable markers for routine authentication, we used a metabolomic approach combined with NMR-based identification to find and confirm a suitable compound to unambiguously distinguish ATH from other honeys. Isorhamnetin 3O-neohesperidoside ranged from 3.62 to 9.38 mg/kg in ATH and was absent in the other tested honeys. In sum, the study uncovered unique chemical characteristics of ATH that will be helpful to control its quality.
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