FOOD CHEMISTRY
·
2015
·
IF 3.391
Chengzhu Ni,Binhe Zhu,Nani Wang,Muhua Wang,Suqing Chen,Jiajie Zhang,Yan Zhu
Honeydew is excreted by aphids as a sweet waste and nectar is floral honey. Honeydew and nectar are complicated samples which consist of various sugars and amino acids. In this work, a simple ion chromatography with column-switching method was developed for the simultaneous analysis of 8 monosaccharides and oligosaccharides in honeydew and nectar. A reversed-phase column was used as a pretreatment column to eliminate organics on-line and sugars were eluted from a collection loop to analytical column by using column-switching technique. This method showed good linearity ( r ⩾ 0.9994) and afforded low limits of detection ranging from 1.55 to 10.17 μg L −1 for all the analytes. Recoveries ranged from 95% to 105% and repeatability results were acceptable with relative standard deviation of less than 3.21% ( n = 6). This method was successfully applied to quantification of these sugars in honeydew and nectar. These results showed honeydew had much more oligosaccharides than nectar.
研究领域:
分析化学
·
植物学
✓ 已验证
DOI
PubMed
高影响因子
Insects
·
2024
·Vol. 15
·期 4
·231
·
IF 2.7
Chengzhe Li,Hua Wang,Fangyuan Bian,Jun Yao,Lei Shi,Xiaoming Chen
Simple SummaryButterfly larvae and adults can sense food odours from their surroundings, and exposure to these odours could alter larval or adult feeding preferences. However, it is still unknown whether butterfly pupae can sense odours from their surroundings. And little is known about how flower scents, in combination with food, affect butterfly adults’ subsequent foraging behaviour.Tirumala limniace(Lepidoptera: Danaidae) is a flower-visiting and highly charismatic butterfly. In this study,T. limniacepupae were exposed to the odour α-pinene and adults were exposed to the odours α-pinene and ethyl acetate to examine the effect of the experience on the foraging behaviour ofT. limniace. The results showed that exposure ofT. limniacepupae to α-pinene affected the feeding preference of newly emerged adults.T. limniaceexhibits olfactory learning in the adult stage, and adult odour preferences are correlated with the frequency of their training, though an increased training time does not necessarily imply an enhanced learning ability. Unlike some studies in other systems, we found thatT. limniacemales learned odours faster than females. This may be due to differences in antennal sensilla, affecting sensitivity to odours and nectar demand between males and females. Our study can help elucidate the important role of learning behaviour in butterfly adaptive responses to the environment and lay the foundation for further research on butterfly learning and memory.AbstractButterflies have the ability to learn to associate olfactory information with abundant food sources during foraging. How the co-occurrence of both food and food odours affects the learning behaviour of adults and whether butterflies perceive the odour of their surroundings and develop a preference for that odour during the pupal stage have rarely been tested. We examined the effect of experience with food odour components (α-pinene and ethyl acetate) during the pupal and adult stages on the foraging behaviour of the flower-visiting butterflyTirumala limniace. We found that α-pinene exposure during the pupal stage changed the foraging preference of newly emerged adults.T. limniaceexhibits olfactory learning in the adult stage, and adult learning may influence their previous pupal memory. Moreover, adults’ odour preference did not continue to increase over multiple training times. The learning ability of adults for floral odours (α-pinene) was greater than that for non-floral odours (ethyl acetate). In contrast to previous studies, we found that males learned odours more efficiently than females did. This could be attributed to differences in antennal sensilla, affecting sensitivity to compounds and nectar demand between males and females. Our study provides further insight into how olfactory learning helps flower-visiting butterflies use food odours to forage better.
研究领域:
动物行为学
·
生态学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2021
·
IF 5.548
Xiao-Hua Zhang,Xiang-Dong Qing,Shu-Ting Mu,Deguo Wang,Jing-Jing Zheng,San-Jiu Zhou,Chao Kang,Zhi Liu
The chemometric second-order multivariate calibration method was applied to the qualitative and quantitative analysis of seven phenolic acids in honey samples with five different floral origins. First, based on the “second-order advantage,” reasonable resolutions and satisfactory quantitative results were obtained even in the presence of strong background interference and overlapping peaks in complex real honey samples. Average spike recoveries for the seven target analytes were in the range of 89.34–118.81%, with high correlation coefficient ( r ≥ 0.9997), low limit of quantification (1.00–20.20 ng mL −1 ) and high sensitivity (0.135–0.375 mL ng −1 ). Second, the quantitative data of seven target analytes were analyzed by principal component analysis (PCA) on MATLAB software to classify honey of five nectar sources. These results indicated that there is a strong association between the content of major phenolic acids and the flower sources of honey. Third, the quantitative composition-antioxidant activity relationship analysis was evaluated by partial least squares (PLS) analysis and studied to provide reliable analysis of multi-marker antioxidant data. The results enable the continued exploitation and utilization of honey from different floral origins and further contribute to honey market development and choices in available honey for consumption.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2017
·Vol. 22
·期 5
·735
·
IF 2.861
Ya-Qin Wen,Jinzhen Zhang,Yi Li,Lanzhen Chen,Wen Zhao,Jinhui Zhou,Yue Jin
The phenolic and proline content were determined in honey samples of different floral origins (rapeseed, sunflower, buckwheat andCodonopsis) from five different regions of China. The phenolic and proline profile of these samples were used to construct a statistical model to distinguish honeys from different floral origins. Significant differences were identified among the studied honey samples from multivariate chemometric methods. The proline content varied among the four types of honeys, with the values decreasing in the order: buckwheat >Codonopsis> sunflower > rapeseed. Rapeseed honeys contained a high level of benzoic acid, while rutin,p-coumaric acid,p-hydroxybenzoic acid were present at relatively high levels in buckwheat honeys. Principal component analysis (PCA) revealed that rapeseed honey could be distinguished from the other three unifloral honeys, and benzoic acid, proline and kaempferol could serve as potential floral markers. Using 18 phenolic compounds and proline the honey samples were satisfactorily classified according to floral origin at 94% correct prediction by linear discriminant analysis (LDA). The results indicated that phenolic compounds and proline were useful for the identification of the floral origin of the four type honeys.Keywords:botanical origin;phenolic compounds;proline;chemometrics;unifloral honeys
研究领域:
食品科学
·
化学计量学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Jirui Kun,Zhengfei Luo,Menghan Gong,Qing Meng,Yingjuan Chen,Lianyu Yuan,Yiwei Weng,Jin Sun,Hongwei Dai,Huarong Tong
The cup aroma (CA), a lingering scent in the empty cup after tea consumption, is important to sensory evaluation and overall experience; however, the compounds contributing to the distinct floral honey-like CA of Fenghuang Dancong oolong tea (FHDC) remain unknown. CA of FHDC had strong nectar, ginger-like, and floral, while the tea infusion (TA) was characterized by tropical fruit, sweet, and floral notes. OAV and GC-O analyses revealed that esters, aldehydes, and alcohols were major contributors to the CA, with distinct variations in the volatile compound profiles between TA and CA. Twenty-one and 17 aroma active compounds were identified in TA and CA, respectively. GC-O analysis of the CA revealed 17 key odorants, among which α-ionone, geraniol, 4-methylpent-3-en-2-one, ( E )-2-nonenal, heptanal, limonene, linalool, and ( Z )-2-penten-1-ol exhibited intensities of 3 or higher. An aroma recombination experiments confirmed the identification of 17 key odorants, successfully replicating the original floral honey-like cup aroma.
研究领域:
食品科学
·
茶叶化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2021
·Vol. 15
·期 4
·3553-3560
·
IF 2.431
Yue Jinping,Fan Jiahui,Li Yihan,Ren Hong
Protein is the most important characteristic component of honey. The types and content of proteins in different kinds of honey are imparity, but those in the same kind of honey are very similar. Capillary zone electrophoresis (CZE) method, used to detect proteins, was developed for authenticating of four mono-floral honeys (n = 45), including medlar honey, chaste honey, jujube honey and locust honey. Electrophoresis conditions including capillary inner diameter (50–70 μm), pH (2.5–9), the concentration of anionic surfactant (0.3–0.5 mmol L −1 ), injection time (3–7 s) and separation voltage (3–7 KV) were optimized. The results showed that the honey sample was highly stable and the detection limit was 10%, the relative standard deviation of retention time and peak area were lower than 1.40% and 1.76%, respectively. The CZE fingerprints were established on the basis of different protein characteristics in different mono-floral honeys combined with chemometric analysis. All 45 honeys could be correctly identified according to their floral origins. This method does not need to confirm the type of protein, and has the advantages of simple and fast verification of the authenticity of honey.
研究领域:
分析化学
·
食品科学
·
养蜂
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Yuanyuan Gao,Ahui Xue,Xiang Li,Xueyong Huang,Fangjian Ning,Xiaoping Zhang,Tao Liu,Huanwen Chen,Liping Luo
Analyzing the chemical composition of nectar and honey will contribute to honey traceability, which has become a research hotspot in recent years. However, the rapid, green, and facile analytical methods without tedious chemical pretreatment remain to be developed. Herein, the extractive electrospray ionization high resolution-mass spectrometry (EESI-HRMS) was used to analyze the polyphenols and amino acids composition of the nectars and honeys from three Citrus species, and high-performance liquid chromatography coupled to ultraviolet detector (HPLC-UV) was used to validate the results. 12 polyphenols and 8 amino acids were identified by EESI-HRMS, whilst 9 polyphenols were quantified by HPLC-UV. Principal component analysis (PCA) revealed that the chemical composition of Citrus nectars was similar, and so do honeys, but the nectar and its corresponding honey were chemically differentiated. Accordingly, EESI-HRMS is a reliable analytical method for the analysis of samples with limited sources and complex composition, which contributes to the honey traceability.
研究领域:
食品科学
·
分析化学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CHEMICAL ECOLOGY
·
2015
·Vol. 41
·期 11
·1028-1036
·
IF 2.747
Liu Fanglin,Gao Jie,Di Nayan,Adler Lynn S.
Floral nectar often contains chemicals that are deterrent to pollinators, presenting potential challenges to outcrossing plant species. Plants may be able to co-opt pollinator chemical signals to mitigate the negative effects of nectar deterrent compounds on pollination services. We found that buckwheat ( Fagopyrum esculentum ) and Mexican sunflower ( Tithonia diversifolia ) produce nectar with abundant phenolics, including three components of the Apis honeybee queen mandibular pheromone (QMP). In addition, these nectars contain a non-pheromonal phenolic, chlorogenic acid (CA), which was toxic to honeybees, and T. diversifolia nectar also contained isochlorogenic acid (IA). Fresh nectar or solutions containing nectar phenolics reduced Apis individual feeding compared to sucrose solutions. However, freely foraging bees preferred solutions with QMP components to control solutions, and QMP components over-rode or reversed avoidance of CA and IA. Furthermore, prior exposure to the presence or just the odor of QMP components removed the deterrent effects of CA and IA. By mimicking the honey bee pheromone blend, nectar may maintain pollinator attraction in spite of deterrent nectar compounds.
研究领域:
植物学
·
昆虫学
·
生态学
✓ 已验证
DOI
PubMed
高影响因子
Cell Reports
·
2021
·
IF 9.423
Mengfei Wang,Yanpeng An,Li Gao,Shengzhang Dong,Xiaofeng Zhou,Yuebiao Feng,Penghua Wang,George Dimopoulos,Huiru Tang,Jingwen Wang
Summary Plant-nectar-derived sugar is the major energy source for mosquitoes, but its influence on vector competence for malaria parasites remains unclear. Here, we show that Plasmodium berghei infection of Anopheles stephensi results in global metabolome changes, with the most significant impact on glucose metabolism. Feeding on glucose or trehalose (the main hemolymph sugars) renders the mosquito more susceptible to Plasmodium infection by alkalizing the mosquito midgut. The glucose/trehalose diets promote proliferation of a commensal bacterium, Asaia bogorensis , that remodels glucose metabolism in a way that increases midgut pH, thereby promoting Plasmodium gametogenesis. We also demonstrate that the sugar composition from different natural plant nectars influences A. bogorensis growth, resulting in a greater permissiveness to Plasmodium . Altogether, our results demonstrate that dietary glucose is an important determinant of mosquito vector competency for Plasmodium, further highlighting a key role for mosquito-microbiota interactions in regulating the development of the malaria parasite.
研究领域:
疟疾生物学
·
微生物学
·
传染病学
·
代谢组学
·
昆虫学
✓ 已验证
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Xia Yin,Yang-bo Xiao,Kuo-fei Wang,Rong-ji Tian,Ying-ying Shen,Han Tang,Run-long Wang,Shu-guang Zhang,Zhong-hua Liu
Shaking is a critical process for enhancing the aroma quality of black tea, though its molecular regulatory mechanisms remain unclear. Through integrated metabolomics and transcriptomics, we found shaking significantly intensifies floral-honey attributes, with a 30–50 % higher market value than conventional black tea.Stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS) analysis identified 11 key volatile compounds, including methyl jasmonate, jasmine lactone, indole, and nerolidol，as primary contributors to the characteristic aroma profile. The critical biosynthetic window was determined to be the shaking-to-withering transition phase (W8-W15). Ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) coupled with transcriptomic analysis revealed that shaking activated lipid hydrolysis mediated by CsPLDα1 and CsGPAT , releasing linoleic acid and α-linolenic acid, which subsequently regulated the synthesis of methyl jasmonate and jasmine lactone through CsLOX-5 , CsOPR3 , and CsJMT . Additionally, the newly discovered CsTSβ1L-1 gene was implicated in potential cooperation with CsTSβ2 for indole biosynthesis regulation, while CsNES-1 and CsNES-5 were established as principal regulators of nerolidol synthesis.These findings collectively elucidate how shaking modulates the lipid, shikimate, and mevalonate pathways to shape black tea aroma, providing concrete molecular targets for industrial optimization of premium floral-honey aroma tea production.
研究领域:
植物学
·
植物科学
·
食品化学
·
分子生物学
·
农业生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2023
·
IF 2.9
Wu Jiao,Zhao Shan,Chen Xin,Jiu Yuanda,Liu Junfeng,Gao Jinglin,Wang Shijie
Honey quality is in relation to botanical origin, and physicochemical properties, elemental composition, and antioxidant activity have been used for assessment and identification of honeys. The goal of this study is to contribute to the general analysis of five unifloral honeys from Cocos nucifera L., Dalbergia benthami Prain, Bombax ceiba L., Castanea mollissima Bl., and mangrove in Hainan province, China. Our results revealed that B. ceiba honey had the highest pH (4.27), color (139.33 mm Pfund), ash content (1.03 g/100 g), and electrical conductivity (1312.00 μS/cm) in five unifloral honeys. Furthermore, B. ceiba honey also contained the highest levels of total phenolic content (75.54 mg GAE/100 g) and total flavonoid content (29.22 mg RE/100 g), as well as the strongest antioxidant activity (DPPH IC 50 value, 3.97 mg/mL; FRAP value, 6527.43 µmol TE/kg). Moreover, we revealed a considerable variation in element contents in honeys using ICP-MS, with potassium being the most predominant element. B. ceiba honey had the highest contents of K, Ca, Mg, and P, whereas the highest amount of Na was found in mangrove honey. Overall, our data indicated that B. ceiba honey deserves further research as a potential antioxidant agent.
研究领域:
农业
·
食品科学
·
分析化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）