高效液相色谱-电化学检测指纹图谱鉴别3种单花种蜂蜜花源

doi:10.7506/spkx1002-6630-201702045

食品科学 ›› 2017, Vol. 38 ›› Issue (2): 290-295.doi: 10.7506/spkx1002-6630-201702045

高效液相色谱-电化学检测指纹图谱鉴别3种单花种蜂蜜花源

贺琼，何亮亮，康予馨，程妮，吕新刚，曹炜

1.西北大学化工学院食品科学与工程系，蜂产品应用技术研究中心，陕西西安 710069； 2.陕西省蜂产品工程技术研究中心，陕西西安 710065

出版日期:2017-01-25 发布日期:2017-01-16
基金资助:
国家自然科学基金面上项目（31272510）；陕西省社会发展攻关项目（2016SF-425）；西北大学研究生创新教育项目（YZZ14043）；陕西省大学生创新创业训练计划项目（0687）

Authentication of Three Monofloral Honeys by High Performance Liquid Chromatography with Electrochemical Detection

HE Qiong, HE Liangliang, KANG Yuxin, CHENG Ni, Lü Xingang, CAO Wei

1. Department of Food Science and Engineering, School of Chemical Engineering, Applied Technology Research Center of Bee Products, Northwest University, Xi’an 710069, China; 2. Bee Product Research Center of Shaanxi Province, Xi’an 710065, China

Online:2017-01-25 Published:2017-01-16

摘要/Abstract

摘要： 基于高效液相色谱-电化学检测器（high performance liquid chromatography-electrochemical detection，HPLC-ECD）技术建立一种新的蜂蜜花源鉴别方法。以采自中国不同地区的3 种单花种蜂蜜为研究对象，构建了3 种单花种蜂蜜的HPLC-ECD指纹图谱，提取HPLC-ECD图谱共有峰面积信息并应用主成分分析和系统聚类分析进行蜂蜜花源分类，并对完全未参与建模的蜂蜜样品进行验证。结果表明，45 个蜂蜜样品（枸杞蜜、荆条蜜、荔枝蜜各15 个），均可通过主成分分析和系统聚类分析按照其花源正确分类，正确率达到100%。该蜂蜜花源鉴别的模型对完全未参与建模的枸杞蜜、荆条蜜和荔枝蜜样品的正确预判率可达到100%、80%和100%。研究表明，HPLCECD指纹图谱技术应用主成分分析和系统聚类分析可以作为一种快速、准确、绿色的判别蜂蜜花源的方法。

关键词: 蜂蜜, 高效液相色谱-电化学检测器, 指纹图谱, 主成分分析, 系统聚类分析

Abstract: A novel method for the identification of the floral origins of honeys was established by high performance liquid chromatography with electrochemical detection (HPLC-ECD). The HPLC-ECD fingerprints of three monofloral honeys collected from different areas of China were established. From the HPLC-ECD fingerprints, the areas of the common peaks were obtained and principal component analysis (PCA) and hierarchical cluster analysis (HCA) were performed to classify 45 honey samples (15 medlar honey samples, 15 vitex honey samples, and 15 litchi honey samples) according to their floral origins. These samples were successfully classified by PCA and HCA with 100% correct classification rates. To evaluate the reliability of the model based on 45 honey samples, some medlar honey, vitex honey and litchi honey samples which were not included in the modeling sample set were validated with correct prediction rates of 100%, 80% and 100%, respectively. The results indicated that HPLC-ECD combined with PCA and HCA may be used as a fast, accurate and environmentally safe method to differentiate honeys according to their floral origins.

Key words: honey, high performance liquid chromatography-electrochemical detection (HPLC-ECD), fingerprint, principal component analysis, hierarchical cluster analysis

中图分类号:

TS201

贺琼，何亮亮，康予馨，程妮，吕新刚，曹炜. 高效液相色谱-电化学检测指纹图谱鉴别3种单花种蜂蜜花源[J]. 食品科学, 2017, 38(2): 290-295.

HE Qiong, HE Liangliang, KANG Yuxin, CHENG Ni, Lü Xingang, CAO Wei. Authentication of Three Monofloral Honeys by High Performance Liquid Chromatography with Electrochemical Detection[J]. FOOD SCIENCE, 2017, 38(2): 290-295.

[1]	祝敏，靳林，赵浩安，王倩，张锦锦，杨二林，曹炜. 紫穗槐蜂蜜对小鼠急性酒精性胃溃疡的预防作用[J]. 食品科学, 2021, 42(9): 77-84.
[2]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[3]	蔡玮琦，左雯雯，陆杨，黄胜良，李存玉，郑云枫，彭国平. 红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别[J]. 食品科学, 2021, 42(6): 250-255.
[4]	周慧敏，张顺亮，郝艳芳，陈松，潘晓倩，吴倩蓉，李素，朱宁，乔晓玲，赵冰. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学, 2021, 42(2): 218-226.
[5]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[6]	徐明芳，郑春丽，王洋洋，白卫滨，叶蕾，崔静. Orbitrap Fusion Lumos三合一质谱技术分析鳜鱼、金鲳鱼和鲟鱼肌动蛋白肽指纹图谱的差异性[J]. 食品科学, 2021, 42(18): 269-276.
[7]	符成刚，刘文玉，陈友志，李玉梅，李欢康，周靖，张孔雀，魏长庆. 加热温度对新疆马脂理化性质、脂肪酸及挥发性风味化合物的影响[J]. 食品科学, 2021, 42(16): 54-60.
[8]	李欢康，杨佳玮，刘文玉，魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.
[9]	王丽艳，荆瑞勇，郭永霞，王鑫淼，赵行健，宋维民，杨佳霓，卫佳琪. 基于氨基酸含量的市售14 种食用蘑菇的综合评价[J]. 食品科学, 2021, 42(16): 203-208.
[10]	刘盼盼，郑鹏程，龚自明，叶飞，冯琳，高士伟，王雪萍，王胜鹏，滕靖，郑琳，桂安辉. 工夫红茶品质分析与综合评价[J]. 食品科学, 2021, 42(12): 195-205.
[11]	陈思睿，唐莹，董丹，蒋莹，何红英，王金玲. 红树莓果汁降酸发酵过程中活性成分的变化[J]. 食品科学, 2021, 42(10): 241-248.
[12]	孔滢，王欢，郎利新，窦晓莹，白锦荣. 不同百合样品中13 种内源性游离糖的含量分析[J]. 食品科学, 2021, 42(10): 249-254.
[13]	方冠宇，蒋予箭，穆晓静，施思. 浙江玫瑰醋不同发酵阶段特征性香气成分的确定[J]. 食品科学, 2020, 41(8): 234-242.
[14]	弘子姗，谭超，苗玥，龚加顺. 基于顶空气相色谱-离子迁移谱的不同产地咖啡挥发性有机物指纹图谱分析[J]. 食品科学, 2020, 41(8): 243-249.
[15]	倪德让，叶兴乾，林琳，孙崇德，孔祥礼，王和玉，王莉. 基于多酚类化合物HPLC指纹图谱在红缨子高粱原料品质监控中的应用[J]. 食品科学, 2020, 41(8): 250-255.

高效液相色谱-电化学检测指纹图谱鉴别3种单花种蜂蜜花源

Authentication of Three Monofloral Honeys by High Performance Liquid Chromatography with Electrochemical Detection

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价