doi:

DOI: 10.3724/SP.J.1123.2017.07009

Chinese Journal of Chromatography (色谱) 2017/35:10 PP.1068-1072

Determination of characteristic compound in manuka honey by automatic on-line solid phase extraction-liquid chromatography-high resolution mass spectrometry


Abstract:
A method for the determination of characteristic compound 3,5-dimethoxybenzoate-4-diglucoside (leptosperin) in manuka honey was developed by automatic on-line solid phase extraction-liquid chromatography-high resolution mass spectrometry (SPE-LC-HRMS). The samples were separated on a Dikma Diamonsil Plus C18 column (150 mm×4.6 mm, 5 μm) using the mobile phases of 0.1% (v/v) formic acid aqueous solution and acetonitrile with gradient elution. The compound was detected with negative electrospray ionization (ESI-) in Target-MS2 mode. The results showed that the linear range was 0.5-100.0 mg/L, the correlation coefficient was 0.9993. The limit of detection (LOD, S/N ≥ 3) and limit of quantification (LOQ, S/N ≥ 10) of the method was 3 mg/kg and 10 mg/kg, respectively. The recoveries at the spiked levels of 50.0, 100.0, 200.0 mg/kg (10.0, 20.0, 50.0 mg/kg in black locust samples) were in the range of 82.0%-95.2% with the relative standard deviations ranging from 2.7% to 9.7% (n=6). The proposed method was applied to 95 mature honey samples from hives in New Zealand including 12 different kinds and 50 commercial honey samples from four different countries. The method is fast, sensitive and accurate to provide technical support to solve the judgment of the manuka honey imported from New Zealand.

Key words:automatic on-line solid phase extraction-liquid chromatography-high resolution mass spectrometry (SPE-LC-HRMS),characteristic compound,3,5-dimethoxybenzoate-4-diglucoside (leptosperin),manuka honey

ReleaseDate:2017-11-03 11:22:11



[1] Zhang Y Z, Hu F L. Journal of Bee, 2015, 35(7):1 张言政, 胡福良. 蜜蜂杂志, 2015, 35(7):1

[2] Su L. Food Industry, 2015(8):48 宿亮. 食品界, 2015(8):48

[3] Willix D J, Molan P C, Harfoot C G. J Appl Microbio, 1992, 73(5):388

[4] Visavadia B G, Honeysett J, Danford M H. Brit J Oral Max Surg, 2008, 46(1):55

[5] Chambers J. Palliat Med, 2006, 20(5):557

[6] China Chamber of Commerce for Import and Export of Food and Beverage. Journal of Bee, 2015, 35(4):6 中国食品土畜进出口商会蜂产品分会. 蜜蜂杂志, 2015, 35(4):6

[7] Chen L, Fei X Q, Zhang X Y, et al. Journal of Food Safety and Quality, 2014, 5(10):2967 陈磊, 费晓庆, 张晓燕, 等. 食品安全质量检测学报, 2014, 5(10):2967

[8] Chen L, Luan J, Fei X Q, et al. Chinese Journal of Chromatography, 2014, 32(2):189 陈磊, 栾军, 费晓庆, 等. 色谱, 2014, 32(2):189

[9] Adams C J, Manley-Harris M, Molan P C. Carbohyd Res, 2009, 344(8):1050

[10] Kato Y, Fujinaka R, Ishisaka A, et al. J Agric Food Chem, 2014, 62(27):6400

[11] Bong J, Prijic G, Braggins T J, et al. Food Chem, 2017, 214:102

[12] Kato Y, Umeda N, Maeda A, et al. J Agric Food Chem, 2012, 60(13):3418

[13] Kato Y, Araki Y, Juri M, et al. J Agric Food Chem, 2014, 62(44):10672

[14] Kato Y, Araki Y, Juri M, et al. Food Chem, 2016, 194(3):362

[15] Stephens J M, Loomes K M, Braggins T J, et al. Fluorescence:A Novel Method for Determining Manuka Honey Floral Purity. (2017-03-15). https://cdn.intechopen.com/pdfs-wm/53209.pdf

[16] Zhang W W, Wen Y Q, Zhao W, et al. Quality and Safety of Agro-Products, 2017(3):28 张文文, 问亚琴, 赵文, 等. 农产品质量与安全, 2017(3):28