Unveiling the phytochemical profiles of Ziziphus jujuba honey: An authenticity assurance approach

文献类型： 外文期刊

第一作者： Zhu, Hequan

作者： Zhu, Hequan;Liu, Liqiang;Qiao, Jiangtao;Zhu, Hequan;Dong, Jie;Wang, Qiqi;Zhang, Hongcheng;Wang, Rongshen;Wang, Zijing;Wang, Yuesen;Zhu, Hequan;Dong, Jie;Wang, Qiqi;Zhang, Hongcheng

作者机构：

关键词： Jujube honey; Honey authenticity; Characteristic markers; HPLC fingerprints; Evaluation criteria

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： Ziziphus jujuba (jujube) honey, as a significantly agricultural product, faces persistent challenges in quality control due to the absence of reliable authentication techniques against adulteration. The research systematically identified and quantified phytochemicals using High-Performance Liquid Chromatography (HPLC) and HighPerformance Liquid Chromatography-mass spectrometry (HPLC-MS). We identified and quantified 13 phytochemicals in the jujube honey samples, including 5 terpenoids, 4 phenolamides, 3 quinolines and 1 indole. Notably, four novel chemical markers were identified: 4-hydroxy-8-methoxyquinoline, vomifoliol, indole-3carboxaldehyde, and jujubin ((E)-4-(2,3-dihydroxybutylidene)-3,5,5-trimethylcyclohex-2-en-1-one) can be regarded as the characteristic markers of jujube honey, with the average content of 10.25, 1.28, 1.87, and 0.58 mg/kg, respectively. To our knowledge, 4-hydroxy-8-methoxyquinoline, indole-3-carboxaldehyde, and jujubin are newly identified in honey products. Furthermore, the developed authentication methodology integrates quantitative analysis of these characteristic markers with HPLC fingerprint, successfully detecting adulteration in commercial samples. This approach appears to offer substantial improvements over conventional detection methods for the authentication of jujube honey.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序