A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey. (15th August 2022)

• Record Type: Journal Article
• Authors: Yan, Sha; Wang, Xuan; Wu, Yuchen; Wang, Kai; Shan, Jihao; Xue, Xiaofeng
• Is Part Of: Food chemistry. Volume 385(2022)
• Publication Date: 2022-08-15
• Subjects: AHAH artificially heated acacia honey -- DAD diode-array detector -- 3-DG 3-deoxyglucosulose -- EGCG (-)-epigallocatechin gallate -- Fru-Phe N-(1-Deoxy-1-fructosyl) phenylalanine -- 5-HMF 5-hydroxymethylfurfural -- HPLC high performance liquid chromatography -- HR high resolution -- LOD limits of detection -- LOQ limits of quantification -- MPP Mass Profiler Professional -- MRM multiple reaction monitoring -- MS mass spectrometry -- NMAH natural mature acacia honey -- NMR nuclear magnetic resonance -- PCA Principal component analysis -- PHPLC preparative high-performance liquid chromatograph -- QC quality control -- Q-TOF Quadrupole-time of flight -- RID refractive index detection -- SPE solid phase extraction -- UHPLC Ultra high performance liquid chromatography; 3-deoxyglucosone (PubChem CID: 114839) -- 5-hydroxymethylfural (PubChem CID: 237332) -- N-(1-Deoxy-1-fructosyl) phenylalanine (PubChem CID: 101039148) -- (-)-epigallocatechin gallate (PubChem CID: 65064); Acacia honey -- Quality control -- Metabolomics approach -- N-(1-Deoxy-1-fructosyl) phenylalanine -- UHPLC-Q-TOF-MS -- UHPLC-MS/MS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132631
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Metabolomics approach was used to distinguish artificially heated and naturally matured acacia honey. A marker was scanned by UHPLC-Q-TOF-MS coupled with multivariate statistical analysis. The marker was identified N-(1-Deoxy-1-fructosyl) phenylalanine (Fru-Phe) by NMR. Accurate quantitation of Fru-Phe in commercial samples by UHPLC-MS/MS. Fru-Phe can serve as a potential index for acacia honey quality. Abstract: Acacia honey is a popular and high-value monofloral honey. On the honey market, immature acacia honey is sometimes thermally dehydrated, yielding a fraudulent product - artificially heated acacia honey (AHAH). Typical physicochemical indices are not sufficient to distinguish AHAH from naturally matured acacia honey (NMAH). Using a UHPLC-Q-TOF-MS-based metabolomics approach, we compared the aqueous solutions of 33 NMAH and 33 AHAH samples, and uncovered a differential compound with a mass of 327.1321 Da. Structural analysis, employing high resolution-mass spectrometry (HR-MS) combined with nuclear magnetic resonance (NMR), identified it as N-(1-deoxy-1-fructosyl) phenylalanine (Fru-Phe), an Amadori compound that forms in the initial stages of the Maillard reaction and can be as a sensitive index for thermal treatment. According to quantitation via UHPLC-MS/MS, Fru-Phe was < 1.54 mg/kg in NMAH and > 10.00 mg/kg in AHAH, showing Fru-Phe is a potential indicator of artificial heating acacia honey.