不同花源蜂蜜蛋白质组分及提取方法的比较

比较中国不同花源蜂蜜蛋白质组分及提取方法的差异。以枣花蜜、荆条蜜、龙眼蜜、土蜂蜜、洋槐蜜和油菜蜜为研究对象,比较6种蜂蜜蛋白质电泳行为差异;采用超滤法和硫酸-钨酸钠沉淀法提取蜂蜜蛋白,分析2种蛋白质提取方法的适用性及分离效果。6种不同花源蜂蜜蛋白质相对分子质量集中在14. 4～97. 4 k Da,但蛋白质组成和含量在品种间差异明显,而枣花蜜、龙眼蜜和土蜂蜜在> 97. 4 k Da存在较多高分子质量蛋白;超滤法适合提取枣花蜜、荆条蜜、洋槐蜜和油菜蜜蛋白质,而龙眼蜜和土蜂蜜适合用硫酸-钨酸钠沉淀法分离,2种方法获得的6种蜂蜜蛋白在SDS-PAGE和RP-HPLC图谱中呈现明显的分子质量和疏水性差异。这为基于蛋白质差异构建蜂蜜花源鉴别技术奠定理论基础。     

3种天然蜂蜡中脂肪酸的GC-MS分析

利用气相色谱-质谱联用技术(GC-MS)对蜜盖蜡、新巢蜡、老巢蜡3种天然蜂蜡中的脂肪酸进行分离鉴定,并采用峰面积归一化法测定各组分的相对含量。结果显示,3种天然蜂蜡共分离出9种脂肪酸,相对含量较高的包括棕榈酸、油酸、蜡酸、硬脂酸等,其中大部分为饱和脂肪酸,约占总脂肪酸的86.2%;3种天然蜂蜡中的脂肪酸组成基本一致,但相对含量有一定差异。     

辽宁黑山地区黑、白芝麻种仁中脂肪酸的GC/MS分析

采用索氏提取法提取黑芝麻和白芝麻中的脂肪酸,再以氢氧化钾-甲醇溶液进行甲酯化处理,以气相色谱-质谱联用仪分离和鉴定营养成分中脂肪酸的组成成分和相对含量。实验结果表明,黑芝麻中分离鉴定出15种脂肪酸,其中不饱和脂肪酸占68.60%,主要成分之一亚油酸百分含量为49.99%;白芝麻中分离鉴定出14种脂肪酸,其中不饱和脂肪酸占69.90%,主要成分之一亚油酸百分含量为45.65%。     

荆条籽油的理化性质和神经酸的分离提纯

索氏法提取荆条籽中的油脂,测定其理化指标,并通过气相色谱分析脂肪酸组成和含量.结果显示,荆条籽油中不饱和脂肪酸含量较高,其中神经酸占3.45%.使用金属盐沉淀法和溶剂结晶法从荆条籽油脂肪酸中分离提纯神经酸.结果表明,使用金属盐沉淀法可以得到16.45%的神经酸,采用丙酮2次结晶法能将神经酸含量提高至5.57%,金属盐沉淀法扣结晶法结合使用,神经酸含量提高至6.24%.     

基于气相色谱-离子迁移谱法快速鉴别油菜蜜混合洋槐蜜

目的 探究油菜蜜混合洋槐蜜的快速识别方法。方法 利用感官分析方法和气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)技术对100%洋槐蜜、100%油菜蜜及不同比例油菜蜜混合洋槐蜜样品挥发性组分进行测定与分析。依据GC-IMS指纹图谱信息,采用主成分分析法(principal componentanalysis,PCA)及聚类分析对蜂蜜样品进行分析。结果 油菜蜜混合洋槐蜜可通过三点检验分辨的混合比例为50%以上; 100%洋槐蜜、100%油菜蜜及混合蜜中共检测出84种不同的特征信号,鉴定出61种挥发性成分,洋槐蜜挥发性物质信号峰体积高于油菜蜜;随着油菜蜜混合比例的增加,混合蜜挥发性物质组成逐渐偏离洋槐蜜,更趋近于油菜蜜。PCA和聚类分析可以有效提取并压缩GC-IMS三维矩阵中的特征信息,区分和辨识100%洋槐蜜、100%油菜蜜以及50%～10%混合比例的混合蜜,并且能够表征油菜蜜掺假量对洋槐蜜挥发性成分信息的影响趋势。结论 GC-IMS方法可高效快速检测蜂蜜中挥发性化合物,作为区别不同植物源蜂蜜的一个判断指标...     

酸枣仁油理化特性及脂肪酸组成分析

酸枣仁油用正己烷提取、经甲酯化法处理,GC-MS联用对其脂肪酸组成成分进行了分析和鉴定.经DB-1柱分离出23个峰,鉴定了其中20种化合物,占脂肪酸总含量的98.10%.其中饱和脂肪酸占31.55%,主要是棕榈酸及硬脂酸;不饱和脂肪酸占66.56%,主要是油酸及亚油酸.     

不同种类蜂蜜总酚酸含量测定和抗氧化作用的研究

本文测定了槐花蜜、黄芪蜜、苹果蜜、荞麦蜜、枸杞蜜、山楂蜜、山花蜜、五味子蜜、菊花蜜和油菜蜜等十种蜂蜜的总酚酸含量和抗氧化活性。结果表明,十种蜂蜜的总酚酸含量在13.30±0.92mg/100g蜂蜜到148.46±2.34mg/100g蜂蜜之间,其中荞麦蜜的总酚酸含量远高于其它种类的蜂蜜。应用黄嘌呤-黄嘌呤氧化酶体系产生的超氧阴离子自由体系和FeSO4诱导的脂质过氧化模型,研究了稀释蜂蜜的抗氧化活性,结果表明,十种蜂蜜均有抑制超氧阴离子自由基和抗脂质过氧化的作用,呈现量效关系。其中荞麦蜜的抗氧化活性最强。本研究还观察到,蜂蜜中总酚酸的含量与其抗氧化活性成正相关,表明蜂蜜的抗氧化活性可能与其所含的总酚酸有关。十种中国蜂蜜中含有酚酸类抗氧化剂可能是其发挥保健功能的有效成分之一。     

糖源蜜、花源蜜和市售蜂蜜品质的比较研究

该文对糖源蜜、花源蜜以及市售蜂蜜(黑蜂雪蜜、洋槐蜂蜜、天然蜂蜜、紫云英蜂蜜)的水分含量、电导率值、色度、果糖、葡萄糖、蔗糖、pH值、游离酸、总酸和蛋白质含量等基本理化成分以及矿物质含量、淀粉酶活性、总酚酸含量、总黄酮含量等活性成分进行测定.结果表明:糖源蜜、花源蜜以及市售4种蜂蜜的基本理化成分含量均符合我国国家标准,表...     

翅果油树种子油的脂肪酸成分分析

采用索氏提取法提取翅果油树种子油,其出油率为32.50%。翅果油树种子油经甲酯化处理后用GC-MS分析和鉴定其组成和相对含量。结果表明,从翅果油树种子油中分离鉴定出11种脂肪酸,其中饱和脂肪酸占8.70%,主要是棕榈酸和硬脂酸;不饱和脂肪酸占91.30%,主要是油酸和亚油酸;并检测出支链脂肪酸和奇数碳脂肪酸12-甲基-肉豆蔻酸和十七烷酸,表明翅果油树种子油是一种值得开发的保健油脂。     

我国南海硇洲岛潮间带产油真菌的脂肪酸组成分析

采用尼罗红平板筛选法从我国南海硇洲岛潮间分离鉴定出的178株海洋真菌中筛选产油菌株,对其脂肪酸进行抽提并甲酯化,采用气相色谱-质谱联用(GC-MS)技术测定产油真菌的总脂肪酸含量并对其脂肪酸组成进行分析。结果表明:筛选出89株产油真菌,其中14株海洋真菌的总脂肪酸含量占冷冻干燥菌体质量的1.41%~7.73%,不饱和脂肪酸含量占总脂肪酸含量的42.51%~68.86%,多不饱和脂肪酸含量占总脂肪酸含量的9.03%~36.49%。我国南海硇洲岛潮间带产油真菌资源丰富,在生物油脂开发利用中具有较高价值,获取的不饱和脂肪酸具有广泛应用前景。     

柑橘籽油理化特性及脂肪酸组成研究

利用索氏抽提法从3种柑橘籽中提取油脂,并对柑橘籽油的理化特性进行了测定。利用气相色谱-质谱(GC-MS)联用技术对3种柑橘籽油的脂肪酸组成进行了分析和鉴定,每种柑橘籽油都分析鉴定出了10种脂肪酸,其中主要成分为亚油酸和油酸。柑橘籽油具有较高的营养价值,作为新油源具有一定的开发前景。     

蜂蜜品种鉴别方法的研究进展

本研究利用氨基酸分析仪对我国3个不同品种单花蜜洋槐蜜、椴树蜜和油菜蜜,共计110个蜂蜜样品中17种氨基酸含量进行分析,并基于氨基酸含量结合统计分析方法进行蜂蜜种类鉴别分析。结果表明,油菜蜜中水解氨基酸含量高于椴树蜜和洋槐蜜,16种氨基酸含量在三个蜂蜜品种间存在差异。主成分分析（principle component analysis,PCA）结果表明不同植物源蜂蜜具有聚类趋势,偏最小二乘法判别分析（Partial least squares discriminant analysis,PLS-DA）结果表明油菜蜜可以和洋槐蜜和椴树蜜区分开来。线性判别分析（Linear discriminant analysis,LDA）结果表明3种蜂蜜整体判别率为92.7%,油菜蜜的判别率为92.3%。本研究为油菜蜜、洋槐蜜和椴树蜜分类鉴别提供数据支撑和参考依据。     

蜂蜜中原蜜黄酮类化合物HPLC图谱比较分析

利用高效液相色谱比较分析不同蜂种、不同产地、加工与否以及不同蜜源蜂蜜中原蜜黄酮类化合物的种类及含量差异。结果表明,意大利蜜蜂油菜原蜜和中华蜜蜂油菜原蜜总峰数和峰形都比较相似,意大利蜜蜂油菜原蜜的总黄酮含量比中华蜜蜂油菜原蜜总黄酮含量高。不同产地的意大利蜜蜂油菜原蜜的图谱峰形整体相似,总黄酮含量和黄酮类化合物种类大致相同。加工后的商品蜜总黄酮含量减少,黄酮类化合物的种类也减少,商品蜜的高效液相色谱图显示其黄酮类化合物的出峰时间靠前,主要密集分布在水溶性的分离相中。3个不同蜜源蜂蜜原蜜黄酮类化合物高效液相色谱图的总峰数和峰形都有较大差异,油菜原蜜、洋槐原蜜及柑橘原蜜的总峰数分别为65、58、70个,柑橘原蜜的总黄酮含量最高,达161.62μg/100 g。单花蜂蜜原蜜黄酮类化合物的高效液相色谱图峰形具有一定的特异性,可以作为指纹图谱用于蜂蜜蜜源的鉴定。     

4 种新疆单花蜜挥发性成分的SPME-GC-MS 分析

采用固相微萃取(SPME)气质联用(GC-MS)分析新疆地区沙枣蜜、油菜蜜、葵花蜜以及棉花蜂蜜4 种单花蜜的挥发性成分。结果表明：39 份样品共检测出144 种挥发性成分;芳樟醇、2-(1,1- 二甲基)- 环己醇和联苯为沙枣蜜的特征性挥发组分;雪松醇为油菜蜜的特征性挥发物质;4- 萜品醇、9-(3,3- 二甲基- 环氧乙烷-2- 烷基)-2,7- 二甲基- 九碳-2,6- 二烯醇、2- 莰烯、1- 甲基-4- 异丙烯基苯、桃金娘烯醇、α,α,4- 三甲基-2,4- 环己二烯-1- 甲醇、α- 萜品醇为葵花蜜的特征性挥发物质,其中4- 萜品醇是葵花蜜最显著的特征性挥发物质;3- 苯基丙烯醛、3- 苯基-2- 丙烯醇为棉花蜜的特征性挥发组分。     

Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania

Honey is collected from various flowering plants and its composition, particularly volatile flavour compounds to some extent depends on the nectar source. Therefore, some volatile constituents may be indicators of honey origin. In this study the volatile profiles of 15 honey samples of different botanical origin and one beebread sample are characterised. Volatiles were collected by means of SPME and analysed by GC/MS. Botanical source of honey samples was established by the melissopalynological method: 11 of analysed samples were unifloral rape honeys, 1 clover, 1 caraway and 2 polyfloral. In total 93 compounds in honey and 32 in beebread were identified. They involve different classes of chemical compounds, including alcohols, ketones, aldehydes, acids, terpenes, hydrocarbons, benzene, and furan derivatives. Benzaldehyde and benzenacetaldehyde were the only compounds found in all 15 honey sample. Dimethyl sulphide, pentanenitrile, benzylnitrile were identified in 14 honeys; isobutane, octanoic and nonanoic acids in 13 samples; furfural, linalool and nonanal in 12 samples; octanal, lilac aldehyde C, hotrienol and decanal in 11 samples and finally 2-methylbutanenitrile in 10 honey volatile fractions. Remarkable variations were observed in the composition of volatiles in honey from different sources. In addition, volatile profiles of honey samples were analysed after 3 months of storage and it was found that the amount of headspace volatiles in the majority of samples decreased.     

Application of Selected Ion Flow Tube Mass Spectrometry Coupled with Chemometrics to Study the Effect of Location and Botanical Origin on Volatile Profile of Unifloral American Honeys

Abstract: Ten Ohio and Indiana honey samples from star thistle (Centaurea Americana), blueberry (Vaccinium spp.), clover (Trifolium spp.), cranberry (Vaccinium spp.), wildflower, and an unknown source were collected. The headspace of these honeys was analyzed by selected ion flow tube mass spectrometry and soft independent modeling of class analogy (SIMCA). SIMCA was utilized to statistically differentiate between honeys based on their composition. Ohio honeys from star thistle, blueberry, and clover were similar to each other in volatile composition, while Ohio wildflower honey was different. Indiana honeys from star thistle, blueberry, and wildflower were different from each other in volatile composition, while clover and cranberry honeys were similar. Honeys from Ohio and Indiana with the same floral origins were different in volatile composition. Furfural, 1‐octen‐3‐ol, butanoic, and pentanoic acids were the volatiles with the highest discriminating power between types of floral honey. Methanol and ethanol followed by acetic acid were at the highest levels in most honeys, though furfural was at the highest concentration in Indiana blueberry honey, while 1‐octen‐3‐ol was at the highest concentration in Indiana wildflower honey. The highest concentration of volatile compounds was in Indiana wildflower honey followed by Ohio wildflower honey, while the lowest concentration of volatile compounds was observed in Ohio clover honey followed by Indiana clover honey. Practical Application: Using chemometrics, concentrations of volatile compounds in different honeys can be used to determine the influence of botanical and geographical origins on aroma, which is important for the quality of honey. Characterization of volatile compounds can also be a useful tool for assessing honey quality.     

气相色谱-质谱联用法分析罗布麻蜂蜜中脂肪酸

目的建立气相色谱-质谱联用法快速测定脂肪酸的方法,分析新疆罗布麻蜂蜜中组成成分。方法样品用正己烷乙醚混合提取,氢氧化钾-甲醇法甲酯化,归一化法计算含量。结果罗布麻蜂蜜中含有28种脂肪酸成分,其主要成分是亚油酸(26.57%)、棕榈酸(17.6%)、十七烷酸(7.34%)等。饱和脂肪酸含量为38.83%,不饱和脂肪酸为61.17%。结论罗布麻蜂蜜中不饱和脂肪酸含量丰富,可为罗布麻产品的开发利用提供依据,该方法简便快速,适合于大批量样品的测定。     

Hesperetin: A marker of the floral origin of citrus honey

Seventeen flavonoid aglycones were identified in various experimental and commercial citrus honey samples by HPLC analysis. The flavanone hesperetin was detected in all samples. This flavanone was not detected in any of the honey samples, from diverse floral origin (including rosemary, lavender, sunflower, almond, sweet chestnut, white clover, Erisarum, Robinia, Rhododendron, Tilia, Prosopis, Eucalyptus and Calluna honeys) previously investigated. The analysis of the flavonoids present in orange nectar revealed that the flavanone hesperidin (hesperetin-7-rutinoside) was the major flavonoid detected and, therefore, this should be the main source of the hesperetin found in citrus honey. Hesperetin should be produced by hydrolysis of hesperidin by the bee enzymes present in honey. These results suggest that hesperetin could be used as a marker for the botanical origin of citrus honey.     

低聚糖和多酚结合偏最小二乘判别分析鉴别油菜蜜产地

采用气相色谱-串联质谱技术测定油菜蜜中6 种低聚糖成分,高效液相色谱-串联质谱技术测定油菜蜜中18 种酚酸物质,并结合偏最小二乘判别分析（partial least square-discrimination analysis,PLS-DA）对来自湖北钟祥市、江苏盐城市、青海刚察县3 个具有显著地理、气候、环境差异的51 个油菜蜜样本进行产地鉴别。方差分析结果显示：3 个产地油菜蜜中松二糖含量具有显著性差异,且青海刚察油菜蜜低聚糖含量相对偏高;油菜蜜的18 种多酚类物质中大多数具有显著的地理差异性且湖北钟祥的油菜蜜中多酚含量相对偏高。多元统计分析结果显示多酚具有显著的地理特征性。油菜蜜中低聚糖和多酚的含量结合PLS-DA产地鉴别的预测精度可达到97%。     

利用非糖物质快速鉴别单花蜂蜜

本文利用非糖物质快速鉴别四种常见的单花蜂蜜(枸杞蜂蜜、荆条蜂蜜、枣花蜂蜜和洋槐蜂蜜)。利用固相萃取除糖提取蜂蜜非糖物质,并用高效液相色谱(HPLC)结合化学计量学进行蜂蜜花源的判定。发现了四种单花蜂蜜的非糖特征标志物。芦丁、丁香酸甲酯、阿魏酸的含量在四种蜂蜜中差异最大。对羟基苯甲酸和脱落酸在枸杞蜂蜜中平均含量分别为0.59μg/g和0.42μg/g,可作为枸杞蜂蜜的花源标志物;对香豆酸和肉桂酸在荆条蜂蜜中平均含量为0.08μg/g和0.05μg/g,可作为荆条蜂蜜的潜在花源标志物;阿魏酸、异阿魏酸是枣花蜂蜜的特征标志物,平均含量分别为0.40μg/g和0.76μg/g;洋槐蜂蜜的特征标志物是芦丁和丁香酸甲酯,平均含量为0.08μg/g和0.14μg/g。利用高效液相色谱指纹图谱结合化学计量学方法(主成分分析和判别分析),四种单花蜂蜜依据其花源被成功区分。本研究对蜂蜜真实性判定有重要参考价值,为后续蜂蜜真伪鉴别奠定基础。