کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584529 | 1492025 | 2018 | 51 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
New approach: Chemical and fluorescence profiling of NZ honeys
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
New Zealand manuka (Leptospermum scoparium) and kanuka (Kunzea ericoides) honeys contain a unique array of chemical markers useful for chemical fingerprinting. We investigated the presence of 13 potential marker compounds in nectars of the major honey crop species. We confirmed that leptosperin, lepteridine, 2â²-methoxyacetophenone, and 2-methoxybenzoic acid are exclusive to manuka nectar whereas lumichrome is unique to kanuka nectar. 3-Phenyllactic acid and 4-hydroxyphenyllactic acid are present in manuka and kanuka nectars. Leptosperin, lepteridine, 3-phenyllactic acid, and 4-hydroxyphenyllactic acid are chemically stable over prolonged storage, but not 2-methoxybenzoic acid and 2â²-methoxyacetophenone. Accordingly, leptosperin and lepteridine are definitive chemical markers for authentication of manuka honey. An optimal concentration cut-off was established for the floral source-specific markers: leptosperin (94Â mg/kg), lepteridine (2.1Â mg/kg), 2â²-methoxyacetophenone (2.0Â mg/kg) for manuka honey, and lumichrome (4.5Â mg/kg) for kanuka honey. The use of leptosperin and lepteridine as fluorescence markers for manuka honey authentication is reinforced.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 355-367
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 355-367
نویسندگان
Jessie Bong, Kerry M. Loomes, Bin Lin, Jonathan M. Stephens,