Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 235 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028996

The study of oligosaccharides in loquat honey during maturation by gas chromatography-mass spectrometry

  • WANG Yuhan ,
  • WANG Xinran ,
  • JI Ting ,
  • LU Chaoli ,
  • WU Dianjun ,
  • SHI Fengfeng ,
  • ZHOU Jinhui
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  • 1(Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China)
    2(College of Animal Science and Technology, Yangzhou University, Yangzhou 225000, China)
    3(Rural Social Undertakings Promotion Station of Zhaoping County, Hezhou 546800, China)
    4(Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China)
    5(Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China)

Received date: 2021-08-12

  Revised date: 2021-10-27

  Online published: 2022-10-17

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Abstract

A method was developed for the simultaneous determination of 17 oligosaccharides in loquat honey by GC-MS. Phenyl-β-D-glucopyranoside was used as an internal standard to quantify the occurrence of oligosaccharides in loquat honey. The oligosaccharides of loquat honey were extracted by 80% ethanol and then followed by two-step derivatization which including oximation with hydroxylamine hydrochloride and silylation with hexamethyldisilazane. The oligosaccharide derivatives were analyzed by GC-MS and phenyl-β-D-glucopyranoside was used as a surrogate to validate the developed method. The results showed that the method was accurate and precise, and suitably analyzed oligosaccharides and dynamics of rules in the maturation process of loquat honey. The results showed that six and eleven kinds of oligosaccharides could be detected in loquat nectar and loquat honey, respectively. Sucrose content was the highest both in loquat nectar and loquat honey. Expect sucrose, the content of 1-kestose was the highest in loquat nectar (dry weight 0.80 g/100g); the content of erlose was the highest in loquat honey (dry weight 6.84 g/100g). As the maturing of loquat honey, the content of sucrose in the loquat honey dry weight continuously decreased and reached the lowest level at 14 d of brewing, while there was no significant difference between the contents of 14 d and 15 d. The content of other disaccharides also showed an increasing trend. Thereinto, maltose and nigerose had the highest content at 15 d of brewing; and other disaccharides (turanose, isomaltose, isomaltulose and α,β-trehalose) had the highest content at 14 d of brewing. The contents of trisaccharides fluctuated and erlose reached the highest at 15 d of brewing. This study provides a reference for the reasonable harvest time of loquat honey and identifying matured loquat honey.

Key words： gas chromatography-mass spectrometry; oligosaccharides; loquat honey; maturation; content change

Cite this article

WANG Yuhan , WANG Xinran , JI Ting , LU Chaoli , WU Dianjun , SHI Fengfeng , ZHOU Jinhui . The study of oligosaccharides in loquat honey during maturation by gas chromatography-mass spectrometry[J]. Food and Fermentation Industries, 2022 , 48(18) : 235 -243 . DOI: 10.13995/j.cnki.11-1802/ts.028996

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