Chemical markers of a rare honey from the traditional spice plant Amomum tsao-ko Crevost et Lemarie, via integrated GC-MS and LC-MS approaches

文献类型： 外文期刊

第一作者： Yan, Sha

作者： Yan, Sha;Liu, Yibing;Zhao, Wen;Xue, Xiaofeng;Zhao, Hongmu

作者机构：

关键词： Amomum tsao; ko Crevost et Lemarie; Honey; Volatile components; Non-volatile components; Chemical marker; Metabolomics

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 172 卷

页码：

收录情况： SCI

摘要： The precious medicinal plant, Amomum tsao-ko Crevost et Lemarie & PRIME;, is the nectariferous plant from which the rare Amomum tsao-ko Crevost et Lemarie & PRIME; honey (ATH) is produced. Presently, chemical markers for authentication of this honey are not available due to the lack of data on its chemical composition. Here, we analyzed the volatile components and their odor activity values (OAVs), which revealed that the unique aroma was mildly flowery and fruity, accompanied by subtle sweet and fresh undertones. Since non-volatile chemicals are more reliable markers for routine authentication, we used a metabolomic approach combined with NMR-based identification to find and confirm a suitable compound to unambiguously distinguish ATH from other honeys. Isorhamnetin 3O-neohesperidoside ranged from 3.62 to 9.38 mg/kg in ATH and was absent in the other tested honeys. In sum, the study uncovered unique chemical characteristics of ATH that will be helpful to control its quality.

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