Determination of Flavonoids, Phenolic Acids and Abscisic Acid in Honeys of Different Floral Origins by HPLC

doi:10.7506/spkx1002-6630-201310062

Abstract

Abstract:

Flavonoids (rutin, myricetin, quercetin, naringenin, luteolin, keampferol and apigenin), phenolic acids (gallic
acid, catechin, caffeic acid, α-catechin, p-coumaric acid, ferulic acid and 3,4-dimethoxycinnamic acid) and abscisic acid
in honeys of different floral origins (lichee honey, longan honey, loquat honey, linden honey, date honey, lenourus honey,
osmanthus honey, and Chinese milk vetch honey) were analyzed by HPLC-PDA. There were significant differences in the
contents of abscisic acid among different samples. Abscisic acid content was ranged from 16.4 μg/100 g (osmanthus honey)
to 1321.9 μg/100 g (lichee honey). Total phenolic contents of eight honey samples varied from 325.3 to 2260.8 μg/100 g
honey. Among them, keampferol was be detected only in longan honey, loquat honey, lichee honey, date honey and Chinese
milk vetch honey. Lichee honey contained the highest amount of ferulic acid, myricetin and quercetin. However, α-catechin
was the main component in loquat honey. Longan honey contained a considerable amount of 3,4-dimethoxycinnamic acid,
p-coumaric acid and luteolin. These results show that the profile of flavonoids, phenolic acids and abscisic acid could be
used for authenticating the floral origin of a honey sample.

Key words: honey, flavonoids, phenolic acids, abscisic acid, HPLC, monofloral honey detection

CLC Number:

TS207.3

SUN Chong-zhen，WANG Chao，CAI Zi-zhe，CHEN Yan-ting，WU Xi-yang*. Determination of Flavonoids, Phenolic Acids and Abscisic Acid in Honeys of Different Floral Origins by HPLC[J]. FOOD SCIENCE, 2013, 34(10): 281-285.

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