Application of Steady-State and Time-Resolved Fluorescence Spectroscopy in Identification of Bee Products

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Analytical Methods Pub Date : 2024-08-14 DOI:10.1007/s12161-024-02667-w

Beata Szukay, Krystian Gałęcki, Agnieszka Kowalska-Baron, Jacek Budzyński, Jacek J. Fisz

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Abstract

In this study, steady-state and time-resolved fluorescence spectroscopy techniques have been applied to determine fluorescence characteristics and fluorescence decay kinetics parameters (fluorescence lifetimes and their amplitudes) of available on the Polish market bee products, including several nectar honeys, royal jelly, bee bread in honey and in liquid artificial honey. The fluorescence properties of the tested bee products arise from the presence of a unique composition of aromatic amino acids, vitamins, phenolic compounds and Maillard reaction products. In the 300–550 nm region of the emission spectra (excited at 280 nm), each of the tested bee products exhibited (showed) a specific and distinctive vibronic structure, which was not observed in the spectrum of artificial honey. Quantitative and qualitative composition as well as specific interactions between fluorescent constituents determine the specific fluorescence characteristics of a given bee product providing a unique fingerprint that can be used in the identification of bee products of different botanical origin. Combination of stationary and time-resolved fluorescence techniques seems to be a promising approach in the identification, authentication and quality control of bee products to verify their health-beneficial properties.

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稳态和时间分辨荧光光谱法在蜜蜂产品鉴定中的应用

在这项研究中，应用稳态和时间分辨荧光光谱技术测定了波兰市场上现有蜂产品的荧光特性和荧光衰减动力学参数（荧光寿命及其振幅），包括几种花蜜蜂蜜、蜂王浆、蜂蜜中的蜂面包和液态人造蜂蜜。受测蜂产品的荧光特性源于其独特的芳香族氨基酸、维生素、酚类化合物和马氏反应产物成分。在发射光谱（280 纳米激发）的 300 至 550 纳米区域，每种受测蜂产品都显示（显示）出一种特定和独特的振子结构，这在人造蜂蜜的光谱中没有观察到。荧光成分的定量和定性组成以及荧光成分之间的特定相互作用决定了特定蜂产品的特定荧光特性，提供了一种独特的指纹，可用于识别不同植物来源的蜂产品。将固定荧光技术和时间分辨荧光技术相结合，似乎是一种很有前途的方法，可用于蜂产品的鉴定、认证和质量控制，以验证其有益健康的特性。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.