NMR and HPLC profiling of bee pollen products from different countries

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100119

Peng Lu , Saki Takiguchi , Yuka Honda , Yi Lu , Taichi Mitsui , Shingo Kato , Rina Kodera , Kazuo Furihata , Mimin Zhang , Ken Okamoto , Hideaki Itoh , Michio Suzuki , Hiroyuki Kono , Koji Nagata

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引用次数: 8

Abstract

Bee pollen, a beehive product collected from flowers by honeybees, contains over 250 biological substances, and has attracted increasing attention as a functional food. However, commercial bee pollen products are often multifloral, and samples from different countries vary significantly. There is no universal standard for objective quality assessment of bee pollen based on its chemical composition. Here, we report metabolomic analysis of 11 bee pollen samples from Spain, China, and Australia for quality control. The characteristics of the samples depend on the sucrose, nucleoside, amino acid, and flavanol concentrations. Bee pollen samples from Spain and Australia had higher sucrose and adenosine concentrations, whereas those from China had higher trigonelline, uridine, and cytidine concentrations. Interestingly, acetic acid was only detected in samples from China. These components can be used to identify the country of origin. The obtained profiles of the samples will contribute to universal standard development for bee pollen products.

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不同国家蜂花粉产品的NMR和HPLC分析

蜂花粉是蜜蜂从花朵中采集的蜂箱产品，含有250多种生物物质，作为一种功能性食品越来越受到人们的关注。然而，商业蜂花粉产品往往是多花的，来自不同国家的样本差异很大。根据蜂花粉的化学成分对其进行客观的质量评价，目前尚无统一的标准。在这里，我们报告了来自西班牙、中国和澳大利亚的11个蜂花粉样本的代谢组学分析，以进行质量控制。样品的特性取决于蔗糖、核苷、氨基酸和黄烷醇的浓度。来自西班牙和澳大利亚的蜂花粉样品具有较高的蔗糖和腺苷浓度，而来自中国的蜂花粉样品具有较高的葫芦巴碱、尿苷和胞苷浓度。有趣的是，醋酸仅在来自中国的样品中检测到。这些成分可用于识别原产国。获得的样品剖面将有助于制定蜂花粉产品的通用标准。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.