Search

The experiment aimed to explore the effects of three main sugars in Alhagi honey on the immune regulation and jejunal morphological in mice. Alhagi honey polysaccharides (AHP), water-soluble small molecular sugars (AHWS), and alcohol-soluble small molecular sugars (AHAS) were obtained by water extraction, alcohol precipitation, and dialysis methods, respectively. A total of 40 Kunming mice were selected and randomly divided into four groups, namely the control group (NC group) and the experimental groups (AHAS group, AHWS group, AHP group), with ten replicates per group and one mouse per replicate. The NC group was gavage-fed with physiological saline, while the experimental groups were gavage-fed with 400 mg/(kg⋅d) of AHAS, AHWS, and AHP 0.4 mL/mice, once a day for 14 consecutive days. The results showed that the total sugar yields of AHAS, AHWS, and AHP were 42.40%, 8.20%, and 1.90%, respectively. Compared with NC group, the thymus weight in experimental groups was significantly increased (P<0.05), the spleen weight and spleen index in AHAS group and AHP group were significantly increased (P<0.05), and the thymus index in AHAS group and AHWS group were significantly increased (P<0.05). Compared with NC group, the serum immunoglobulin G (IgG), interleukin-4 (IL-4), interleukin-17 (IL-17) and tumor necrosis factor-α (TNF-α) concentrations in experimental groups were significantly increased (P<0.05). The villus length and crypto-wool ratio of jejunum in AHAS and AHP groups were significantly increased (P<0.05), while the crypt depth was significantly decreased (P<0.05). The number of jejunal intestinal epithelial lymphocytes (IELs) was significantly increased in all experimental groups (P<0.05). The study indicates that AHAS, AHWS, and AHP in Alhagi honey have good safety, can enhance the cellular and humoral immunity of the body, and improve the intestinal morphology of mice. [ABSTRACT FROM AUTHOR]

Honey, as a natural sweet substance, has always been favored by consumers due to its various functional activities, such as regulating the gastrointestinal tract, antibacterial, anti-inflammatory, and antioxidant properties. However, the production of honey is far less than the market demand for it, so driven by interests, honey is often adulterated, leading to quality deterioration. The adulteration of honey seriously undermines its natural attributes, having a negative impact on the honey industry. To safeguard the interests of consumers and producers, uphold the industry’s reputation, and promote its sustainable development, it is crucial to establish and improve methods for assessing honey authenticity. This article reviews the major methods for identifying the authenticity of honey, including traditional analytical techniques, targeted and non-targeted analytical techniques. In particular, the characteristic components in honey have been used for the identification of honey authenticity in recent years, which is achieved directly by analyzing the overall properties and chemical characteristics of honey are consistent with each other or not, but not relying on any prior knowledge of the adulterants. This paper aims to provide theoretical references for the authenticity identification of honey.

ObjectiveOsmophilic yeast in honey at home and abroad was identified ， and the contamination levels of honey was understood.MethodsA total of 916 batches of domestic and imported honey were selected， and osmophilic yeast was counted according to GB 14963—2011 “National Standard Food Safety -Honey” and GB 4789.2—2022 “National Standard Food Safety -Determination of the total number of colonies for microbial Inspection”， and the detection rate of osmophilic yeast was calculated. The species of isolated strains were identyfied by 26S rDNA PCR. The ability of some yeast strains to tolerate high sugar and produce alcohol were tested by absorbance and potassium bichromate colorimetry.ResultsIn 916 batches of honey， 36 batches of osmophilic yeast were detected， the detection rate was 3.93%， and the over-standard rate was 3.49%. Among 786 batches of domestic honey， 33 batches of osmophilic yeast were detected， the detection rate was 4.20%， with osmophilic yeast from 2.5×102 to 7×104 CFU/g. Three osmophilic yeasts were detected in 130 batches of imported honey， the detection rate was 2.31%， with osmophilic yeasts from 1×101 to 7×101 CFU/g. Five osmophilic yeast strains were isolated， one was Moesziomyces aphidis/Pseudozyma sp.， and three were Zygosaccharomyces mellis. One was Candida magnoliae， and all of the tested strains were well tolerant to high glucose concentrations and had some capacity to produce alcohol.ConclusionHoney may be contaminated by osmophilic yeast， so it is necessary to strengthen its control and management. Honey can be used as a source for screening osmolal-resistant strains， and the selection of osmophilic yeast is helpful to the development of honey food fermentation industry and the research and development of excellent products.

Honey is a natural substance produced by honeybees and is widely consumed as food worldwide. Honey has anti-inflammatory effects, which are related to its antibacterial and antioxidant functions. The anti-inflammatory properties of honey can be explored from two aspects: Basic research studies that reveal the molecular mechanisms underlying the biological functions of honey and identify its effective components, and clinical research studies that evaluate the healing effects of honey in inflammatory diseases. Basic research studies are indicated that honey has anti-inflammatory properties and further elucidated the relevant molecular mechanisms. The anti-inflammatory functions of honey are highly related to its components, specifically flavonoids, phenolic acids, glucose oxidase, hydrogen peroxide, and methylglyoxal. These effective constituents exhibit anti-inflammatory effects by regulating immune cell function, affecting inflammatory cytokines, inhibiting the growth of pathogenic bacteria, and acting as antioxidants. Honey can attenuate gastrointestinal inflammation, aid the recovery of intestinal microbiota, relieve symptoms of chronic sinusitis, and prevent radiation-induced oral mucositis. Based on honey-related basic and clinical research studies conducted over the past five years, this article reviews the anti-inflammatory mechanisms of honey, the functions of its effective constituents, and the applications of honey in inflammatory diseases.

In order to sort out the research process and hotspots of honey safety, this paper was based on the China national knowledge infrastructure (CNKI) database and the Web of Science (WOS) core collection, utilizing CiteSpace software to analyze and visualize publication trends, journals, authors, institutions, countries (regions), keywords, and other relevant information. The aforementioned databases yielded a total of 169 Chinese and 281 English literatures. The analysis revealed that the number of publications in Chinese literature on honey safety had been steadily increasing since 2011. The number of publications in English literature had displayed an oscillating upward trend since 2007, with a higher volume of publications in English literature over the past fifteen years compared to Chinese literature. ZHANG Q and GUNDUZ A were the most prolific authors in Chinese and English literature, respectively. While there were established cooperative relationships between researchers in both fields, collaborations between different groups remained relatively limited. Journal of Bee and Food Chemistry were the leading journals for publications on honey safety in English and Chinese, respectively. Both English and Chinese publishing journals primarily focused on the food industry. Yunnan Province Center for Disease Control and Prevention and Karadeniz Technical University were the research institutions with the highest publication output in Chinese and English, respectively. However, there was limited collaboration between research institutes in China. Turkey was the most influential country among the study countries (regions), followed by China, Poland, and New Zealand. During the initial stages of research, Chinese literature primarily explored topics such as "botulinum toxin" "pollen plants" "Triperygium wilfordii Hook. f." and "honey poisoning". However, after 2000, advancements in technologies such as chromatography, spectroscopy, and scanning electron microscopy led to the emergence of new keywords like "melissopalynology" and "gas chromatography". Consequently, gas chromatography, liquid chromatography, liquid-mass spectrometry, and scanning electron microscopy gained popularity as methods for detecting honey safety in research. During the early stages of research, English literature primarily delved into topics such as "pyrrolizidine alkaloids" "mad honey" "grayanotoxin" and "natural toxicants". This indicates that during this time, the primary emphasis was on studying toxic honey and natural toxins found in honey, specifically pyrrolizidine alkaloids and grayanotoxin. As technologies such as chromatography advanced, keywords like "mass spectrometry" began to emerge. It could be seen that the research in Chinese and English literature was focused on similar topics, such as toxic honey, honey poisoning, and the detection and tracing of toxic components in honey. However, there were slight differences in emphasis. In China, the main toxic nectar plants were Triperygium wilfordii Hook. f., Gelsemium elegans (Gardn. & Champ.) Benth. and Macleaya cordata (Willd.) R. Br., while the main toxic components detected in honey were triptolide and koumine. In foreign countries, honey poisoning incidents were mostly caused by grayanotoxin, pyrrolizidine alkaloids or tutin. This study provides reference for analyzing the research content and development process of honey safety and identifying research hotspots.

Honey is rich in nutrients and has a wide range of biological activities. However, due to the different botanical origins, geographical origins, entomological origins, and maturity, honey shows significant differences in their endogenous compositions and nutritional values. Volatile organic compounds (VOCs) are closely related to the characteristic properties of honey, and can be used to characterize the differences between honey. Gas chromatography-ion mobility spectroscopy (GC-IMS) is a new technology which combines gas chromatography with ion mobility spectroscopy for the determination of VOCs. In recent years, GC-IMS has been gradually applied to entomological origins identification, geographical origin tracing, botanical origin differentiation, adulteration identification and maturity evaluation of honey, and has achieved good results, showing great application potential in honey quality evaluation. In this paper, the application research progress of GC-IMS for honey quality evaluation is summarized. It is suggested that future research should be carried out from the aspects of establishing honey GC-IMS database, developing GC-IMS equipment with fusion quantitative function, developing the technical standard of quality evaluation based on GC-IMS, and using GC-IMS in combination with other detection technologies，in order to provide reference for the application of GC-IMS for honey quality control, flavor research and product development.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The application effects of 10%, 20%, 30% and 40% of chemical fertilizers were respectively reduced under the application rate of commercial organic fertilizer 45 t/hm² to screen out the best ratio of organic fertilizers to replace chemical fertilizers suitable for honey peach in Xinyi area. The yield and quality of juicy peaches were statistically determined, and the economic benefits and fertilizer agronomic efficiency of organic fertilizer substitution were analyzed. The analysis of economic benefits and fertilizer utilization showed that although the cost of increasing organic fertilizer and reducing chemical fertilizer application by 10% and 20% was higher than that of increasing organic fertilizer and reducing application by 30% and 40%, the yield increased more and the economic benefit increased. The overall economic benefits and fertilizer agronomic efficiency were improved. The replacement of chemical fertilizers with organic fertilizers could improve fruit quality and potentially increase economic benefits. The treatment of replacing chemical fertilizer with organic fertilizer increased the fertilizer agronomic efficiency, and reducing the application rate by 10% and 20% was the best for the use efficiency of chemical fertilizer. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Honey is rich in nutrients and has a wide range of biological activities. However, due to the different botanical origins, geographical origins, entomological origins, and maturity, honey shows significant differences in their endogenous compositions and nutritional values. Volatile organic compounds (VOCs) are closely related to the characteristic properties of honey, and can be used to characterize the differences between honey. Gas chromatography-ion mobility spectroscopy (GC-IMS) is a new technology which combines gas chromatography with ion mobility spectroscopy for the determination of VOCs. In recent years, GC-IMS has been gradually applied to entomological origins identification, geographical origin tracing, botanical origin differentiation, adulteration identification and maturity evaluation of honey, and has achieved good results, showing great application potential in honey quality evaluation. In this paper, the application research progress of GC-IMS for honey quality evaluation is summarized. It is suggested that future research should be carried out from the aspects of establishing honey GC-IMS database, developing GC-IMS equipment with fusion quantitative function, developing the technical standard of quality evaluation based on GC-IMS, and using GC-IMS in combination with other detection technologies, in order to provide reference for the application of GC-IMS for honey quality control, flavor research and product development. [ABSTRACT FROM AUTHOR]

In order to sort out the research process and hotspots of honey safety, this paper was based on the China national knowledge infrastructure (CNKI) database and the Web of Science (WOS) core collection, utilizing CiteSpace software to analyze and visualize publication trends, journals, authors, institutions, countries (regions), keywords, and other relevant information. The aforementioned databases yielded a total of 169 Chinese and 281 English literatures. The analysis revealed that the number of publications in Chinese literature on honey safety had been steadily increasing since 2011. The number of publications in English literature had displayed an oscillating upward trend since 2007, with a higher volume of publications in English literature over the past fifteen years compared to Chinese literature. ZHANG Q and GUNDUZ A were the most prolific authors in Chinese and English literature, respectively. While there were established cooperative relationships between researchers in both fields, collaborations between different groups remained relatively limited. Journal of Bee and Food Chemistry were the leading journals for publications on honey safety in English and Chinese, respectively. Both English and Chinese publishing journals primarily focused on the food industry. Yunnan Province Center for Disease Control and Prevention and Karadeniz Technical University were the research institutions with the highest publication output in Chinese and English, respectively. However, there was limited collaboration between research institutes in China. Turkey was the most influential country among the study countries (regions), followed by China, Poland, and New Zealand. During the initial stages of research, Chinese literature primarily explored topics such as "botulinum toxin" "pollen plants" "Triperygium wilfordii Hook. f." and "honey poisoning". However, after 2000, advancements in technologies such as chromatography, spectroscopy, and scanning electron microscopy led to the emergence of new keywords like "melissopalynology" and "gas chromatography". Consequently, gas chromatography, liquid chromatography, liquid-mass spectrometry, and scanning electron microscopy gained popularity as methods for detecting honey safety in research. During the early stages of research, English literature primarily delved into topics such as "pyrrolizidine alkaloids" "mad honey" "grayanotoxin" and "natural toxicants". This indicates that during this time, the primary emphasis was on studying toxic honey and natural toxins found in honey, specifically pyrrolizidine alkaloids and grayanotoxin. As technologies such as chromatography advanced, keywords like "mass spectrometry" began to emerge. It could be seen that the research in Chinese and English literature was focused on similar topics, such as toxic honey, honey poisoning, and the detection and tracing of toxic components in honey. However, there were slight differences in emphasis. In China, the main toxic nectar plants were Triperygium wilfordii Hook. f., Gelsemium elegans (Gardn. & Champ.) Benth. and Macleaya cordata (Willd.) R. Br., while the main toxic components detected in honey were triptolide and koumine. In foreign countries, honey poisoning incidents were mostly caused by grayanotoxin, pyrrolizidine alkaloids or tutin. This study provides reference for analyzing the research content and development process of honey safety and identifying research hotspots. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the volatile components of coffee honey and their profiling differences caused by different chromatographic columns, the volatile compounds of 19 batches of coffee honey were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry, and the differences in the detected volatile compounds of coffee honey caused by DB-5MS and DM-Wax chromatographic columns were analyzed. The results showed that a total of 40 volatile compounds were detected in coffee honey, mainly including alcohols, terpenes, aldehydes, ketones, etc. The compounds with higher contents were cis-Linalool-oxide, hotrienol, benzeneacetaldehyde and trans--linalool-oxide. A total of 40 volatile compounds were detected when the DM-Wax column was used, whilst only 30 volatile compounds were detected when the DB-5MS column was used. 16 and 10 alcohols were detected through using the two columns, respectively, and 2 acids were detected only when the DM-Wax column was used. In general, the DM-Wax chromatographic column exhibited a better retention effect on alcohols and acids. The results of this study can provide a reference for the selection of chromatographic columns in the determination of volatile components in coffee honey, while offering technical support for the study of coffee honey's flavor and quality. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to evaluate the determination uncertainty of four quinolones residues in honey by liquid chromatography-tandem mass spectrometry （LC-MS/MS）. Methods: Based on GB 31657.2—2021, a mathematical model for sources of uncertainty evaluation was established. The uncertainty of each variable which affect the result were calculated and the weight of each uncertainty component was assessed. Results: The uncertainties in the determination of enrofloxacin, sarafloxacin, ofloxacin and ciprofloxacin in honey were （4.97±0.81）, （10.13±1.58）, （7.67±1.23）, （14.97±2.25） μg/kg （P=95%，k=2） respectively. Conclusion: The main influencing factors of the determination uncertainty were preparation and dilution process of standard solution and fitting of standard curve, which should be controlled in practical work.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of Lactobacillus acidophilus CICC6074 (LA), Limosilactobacillus reuteri WQ-Y1 (LR) and Lactiplantibacillus plantarum A3 (LP) on calcium release and metabolite composition during the fermentation of chicken bone paste were studied using chicken bone as raw materials. The growth characteristics of lactic acid bacteria (LAB) strains, pH changes, total acidity variations, calcium distribution and calcium-to-phosphorus ratio, composition and content of metabolites were investigated to reveal the effect of the growth of LAB on calcium release during the fermentation of chicken bone paste. Principal component analysis (PCA), correlation analysis, and KEGG metabolic pathway analysis were further employed to identify the key metabolic pathways during the fermentation of chicken bone paste. The results showed that, LA, LR and LP strains were able to effectively utilize chicken bone paste for growth and proliferation, and the maximum viable cell count was observed at 30 h during the fermentation processing. The total acidity contents of LA, LP and LR groups were 5.60, 3.76, and 3.75 g/L respectively, significantly higher total acidity content was shown in LA group compared to other treatment groups (P<0.05). Calcium release analysis revealed that the total calcium content increased from 181.33 mg/kg of control group to 1176.67 mg/kg of LR, 1310.00 mg/kg of LP, and 1916.67 mg/kg of LA, respectively. The free calcium content of LA, LP and LR groups was 40.60, 50.19, and 74.62 fold-time higher than that of control group, and the free calcium content of LA group was significantly higher compared to LP and LR groups (P<0.05). X-ray diffraction and infrared spectroscopy results indicated that hydroxyapatite of bone paste mainly existed in an amorphous form. The intensity of characteristic peaks of hydroxyapatite at 2926 and 1050 cm-1 significantly decreased among LR, LP and LA groups compared to control group. LC-MS/MS analysis demonstrated that 37 metabolites were identified in the fermented bone paste. Principal Component Analysis (PCA) and correlation analysis revealed that lactic acid, pyruvate, sucrose, L-serine, and 5'-CMP were the key metabolites of fermented bone paste. KEGG metabolic pathway analysis indicated that pyrimidine metabolism, arginine and proline metabolism, glycolysis, pyruvate metabolism, taurine and hypotaurine metabolism, and tricarboxylic acid (TCA) cycle were the main metabolic pathways associated with lactic acid bacteria growth and calcium release during the fermentation of bone paste. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to qualitatively and quantitatively identify syrup adulteration in honey, a method for rapid identification of adulterated honey by Raman spectroscopy and chemometrics was proposed. Raman spectroscopy was used to acquire spectral data of honey samples, and principal component analysis (PCA) was used to extract features from the spectral data. Principal components with a cumulative contribution rate of more than 85% were selected for modeling and prediction. By using linear discriminant analysis (LDA) and partial least squares-discriminant analysis (PLS-DA), models to identify honey adulterated with 20% syrup were established. A support vector machine (SVM) model to identify honey adulterated with 5% syrup, and all LDA, PLS-DA and SVM models could distinguish adulterated honey samples with 1% syrup content from pure honey with an accuracy of more than 0.9. Raman spectroscopy combined with chemometrics is a fast and non-destructive method for the identification of adulterated honey with high accuracy, which is significant to maintaining the order of the honey market.

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, 17 amino acids were analyzed by amino acid analyzer in 110 honey samples from three different monofloral honeys, i.e.acacia honey, linden honey and rape honey in China, and the honey variety discrimination was performed based on amino acid content combined with chemometrics. The results showed that the content of hydrolyzed amino acids was higher in rape honey than in acacia and linden honey, and the content of 16 amino acids showed significant differences among the honey varieties. The results of principal component analysis (PCA) revealed that the botanical origins of honey samples clustered according to their amino acid content. The results of least squares discriminant analysis (PLS-DA) showed that rape honey could be distinguished from acacia honey and linden honey. Linear discriminant analysis (LDA) showed that the overall discriminant rate of the three honeys was 92.7%, and the discriminant rate of rape honey was 92.3%. This study would provide data support and reference for the classification and identification of rape honey, acacia honey and linden honey.

In order to rapidly detect sulfamethoxazole (SMZ) residues in honey, zinc oxide (ZnO) prepared by hydrothermal method and manganese dioxide (MnO2) prepared by co-precipitation method were compounded on glassy carbon electrode (GCE) to construct MnO2/ZnO/GCE electrochemical sensor for the detection of SMZ. The morphology and structure of the composites were characterized by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR). Differential pulse voltammetry (DPV) was used to explore the ratio and modification amount of the composite material to optimize the construction conditions of the sensor. DPV and cyclic voltammetry (CV) were used to investigate the detection conditions such as buffer solution pH and scanning rate. The results showed that when the mass ratio of m(ZnO):m(MnO2) was 1:0.6, the addition amount of MnO2/ZnO composite was 1.7×10−3 mg/mm2, the pH was 8 and the scanning rate was 30 mV/s, the sensor had a good detection effect on SMZ. In the range of 0.3~100 μmol/L, the peak current of SMZ had a good linear relationship with the concentration, the linear equation was Ip=0.0843c+4.5168 (R2=0.9916), the limit of detection was 0.39 μmol/L and the limit of quantification was 1.30 μmol/L. The sensor was applied to the determination of honey sample, with a recovery of 95.5%~102.6% and a relative standard deviation (RSD) of 0.68%~2.55%. It shows that the sensor can realize the accurate detection of SMZ content. It has certain application value for the detection of SMZ residues in honey samples.

To distinguish the differences in volatile species and components of six wild honeys in Yunnan, headspace- gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to analyze the characteristic flavor components of jiangcheng wild big dagua honey, wild black honey, wild cliff honey, wild small dagua honey, wild tree cave honey and lancang wild big dagua Honey. The volatile flavor fingerprints of different varieties of honey were constructed by LAV software to compare the differences in the characteristic flavor substances of different varieties of wild honey in Yunnan province and to determine the main characteristic flavor compounds and their relative contents. The results showed that there were some differences in the flavor substances of the six kinds of bees. The difference between jiangcheng wild dagua honey and wild xiaogua honey was the largest, followed by the difference between wild black honey and wild tree hole honey, and the similarity between wild cliff honey, wild wild xiaogua honey, wild tree hole honey and lancang wild dagua honey was higher. A total of 80 volatile substances were detected and 65 were qualitatively detected, including 24 aldehydes, 22 alcohols, 6 ketones, 7 esters, 3 furans, 1 pyrazine, and 1 hydrocarbon, 1 type of acids, 1 type of ethers. Twenty characteristic volatile markers (VIP>1) were screened by partial least squares- discriminant analysis, including 1 -heptanol, 6 -methyl -5 -hepten -2 -one, ethyl 2 -methylpropionate, ethyl acetate, hex- anal, cyclohexanone, linalool, butyraldehyde, dipropyl disulfide, citronellol, (E)-2-hexenal, oxidized linalool, 2-hex- anol, 2-pentylfuran, 1-heptanol, (E)-2-heptenal, phenylacetaldehyde, benzyl alcohol, isobutanol, and 2-furanyl alcohol. Principal component analysis and cluster analysis showed that different varieties of honey were clearly distinguished, indicating that the HS-GC-IMS technique can be used to distinguish honey. [ABSTRACT FROM AUTHOR]

Objective To develop a method of ultra performance liquid chromatography - tandem mass spectrometry (UPLC - MS/MS) for the determination of chloramphenicoln and 5 nitroimidazoles residues in honey. Methods The honey samples were dissolve with water and extracted with ethyl acetate, and after centrifugation, the supernatant was blown to near dryness by nitrogen, and finally the residue was redissolved with methanol - water (10:90, v/v) as sample solution. The target compounds in the solution were separated on an Acquity BEH C18 (100mm X 2. 1mm, 1.7µm) column with the mobile phase of 0. 1 % formic acid water and acetonitrile. Chloramphenicol was detected in negtive electrospray ionization mode, 5 nitroimidazoles residues were detected in positive electrospray ionization mode under multiple reaction monitoring, and the quantifications were based on the internal standard curves. Results The correlation coefficients of the analytes were all greater than 0. 999 in the range of 0. 07 -5. 0ng/ml. The limits of detection were from 0. 01 -0. 04 µg/kg and quantitation limits were from 0. 03 -0. 12µg/kg. The average recoveries were 90. 7% - 103. 3%, with the relative standard deviations ( RSDs) in the range of 1. 1% - 7.3% . Conclusion The proposed method is simple, quick, and accurate. It is suitable for the determination of chloramphenicol and 5 nitroimidazoles residues in honey. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bulletin of Botanical Research is the property of Bulletin of Botanical Research Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to realize rapid identification of Rhuschinensis honey from different regions, the Rhuschinensis honey from 12 different regions in Guizhou province was tested by the PEN3 electronic nose system of AIRSENSE in Germany and the taste analysis system of INSENT in Japan. Principal component analysis (PCA), linear discriminant analysis (LDA) and Loadings analysis were used to identify Rhuschinensis honey from different producing areas in terms of smell and taste. In the electronic nose PCA analysis and LDA analysis, the contribution rates of the first and second main components of Rhuschinensis honey from different regions were 99.90% and 87.05%, respectively. Loadings analysis found that the odor differences were mainly from inorganic sulfides, nitrogen oxides, organic sulfides, alcohols, ethers, aldehydes, ketones, etc. The sum of contribution rates of the first and second principal components was 99.35% in electronic tongue PCA analysis. According to the dispersion degree of radar map, there were significant differences in sour, sweet and bitter taste of Rhuschinensis honey in different regions. Both the electronic nose and the electronic tongue technology can distinguish Rhuschinensis honey from different origin, which can be used in the identification analysis of honey in the future. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

OBJECTIVE: Based on the effects of processing on the property and efficacy of licorice, to conduct differential analysis on efficacy of raw and roasted licorice in the treatment of spleen deficiency and sepsis in mice model. METHODS: The mice model with spleen deficiency induced by senna and mice model with sepsis induced by lipopolysaccharide were used as representatives, body weight gain, spleen index, serum D-xylose level, body temperature response, serum interleukin-1β (IL-1β) and interleukin-6 (IL-6) levels were set as detection indicators, so as to evaluate the difference in efficacy of licorice after honey roasting. RESULTS: Among the mice model with spleen deficiency, compared with the model group, the mice in the high-dose roasted licorice group had significantly increasing body weight gain (P < 0. 05), the mice in the high-dose raw licorice group had significantly decreasing spleen index (P<0. 01), the mice in the low and high dose roasted licorice groups had significantly increasing serum D-xylose levels (P<0. 01), the differences were statistically significant. In the mice model with sepsis, compared with the model group, the body temperature of mice in other groups after modeling had no significant fluctuation, the difference was not statistically significant (P>0. 05); the serum IL-1β levels of mice in the positive group and low-dose raw licorice group were significantly reduced, and the serum IL-6 level of mice in the positive group was significantly reduced, with statistically significant differences (P< 0. 01). CONCLUSIONS: There are some certain differences in the efficacy of raw and roasted licorice for the treatment of spleen deficiency and sepsis in mice model, showing different degrees of intervention with different doses. [ABSTRACT FROM AUTHOR]

In this study, a method for rapid determination of 39 pesticide residues was developed and validated in four ginseng products (honey ginseng slices, ginseng decoction, ginseng energy drink and ginseng wine). Samples were extracted by QuEChERS method, cleaned-up by magnetic zirconia (Fe3O4 -ZrO2 ), and quantified by ultra-high performance liquid chromatography-tandem mass spectrometry(UHPLC-MS/MS) with external standard method. The results showed that 39 pesticides had good linearity in the range of 0.005-0.1 mg/L (r > 0.99). The average recoveries of all analytes in the four ginseng products were 72%-117%, and the relative standard deviations (RSD) were lower than 18%. The limits of quantification (LOQ) of 39 pesticides were 0.01 mg/kg. None of the 39 pesticides was detected in the real samples of the four ginseng products. [ABSTRACT FROM AUTHOR]

Honey is a natural sweet substance made from a mixture of nectar collected by worker bees and their own secretions, which has good antibacterial activity and contains a variety of natural antibacterial active substances. In recent years, a large number of studies have been reported on the progress of antimicrobial active substances in honey, including methylglyoxal, hydrogen peroxide, polyphenols, antimicrobial peptides and Major royal jelly proteins. Numerous studies have shown that hydrogen peroxide is one of the most important antibacterial substances in honey. This paper highlights the important roles by each antimicrobial effective active substance for the anti-bacterial by honey. It also further summarizes the process of glucose oxidase catalyzing the production of hydrogen peroxide from glucose. The process of glucose oxidase catalyzing the production of hydrogen peroxide from glucose is summarized using hydrogen peroxide in honey as an example. Other pathways for the production and degradation of hydrogen peroxide and the physicochemical factors affecting the production of hydrogen peroxide are also reviewed. Rational regulation of hydrogen peroxide production in honey plays an important role in its antibacterial and even other biological activities. This review would also provide a reference for the safe clinical use of honey and the development of functional foods.

Metabolic syndrome (MS), a pathological state in which insulin resistance (IR) is the core of the body and the metabolism of carbohydrates, lipids, proteins and other substances is disrupted, leading to obesity, dyslipidemia, cardiovascular diseases and other metabolic disorders, is an important factor threatening human health. Honey is rich in sugars, phenols and other nutrients, and has many biological activities such as antioxidant, anti-inflammatory and antibacterial activities. Numerous studies have shown that honey could alleviate MS and related diseases, and has a regulatory effect on the gut microbiota. With the aim of providing a theoretical basis for the prevention and treatment of MS and the development of functional honey products, this paper reviews the alleviative effect of honey and its bioactive components on MS from the perspectives of insulin resistance, regulating the glucose, lipid and protein metabolism pathways and modulating the gut microbiota, and summarizes recent progress in understanding the mechanism of action of honey against MS.

In this study, we established a method for the determination of metronidazolem, dimetridazole and ronidazole in honey by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The analytes were extracted from samples, purified using a cation exchange cartridge, separated on a C18 (3.0 mm × 100 mm, 1.7 μm) chromatographic column, detected in the multiple reaction monitoring (MRM) mode, and quantitated by an internal standard method. Metronidazolem, dimetridazole and ronidazole were separated well and their calibration curves were linear in the concentration range of 1.0–100.0 ng/mL. The relative standard deviation for replicate determinations was 1.6%–3.7% (n = 6), and the average recoveries for spiked samples ranged from 95.0% to 101.4%. This method has the advantages of low matrix interference, simple operation and high accuracy, an is suitable for the determination of the residues of metronidazolem, dimetridazole and ronidazole in honey.

The presented method was developed to determine the concentration of thymol residues in honey by ultra performance liquid chromatography with a fluorescence detector. The thymol in honey was extracted by 40% acetonitrile-water solution. After centrifugation and filtration, the separation of thymol was performed on an Accucore aQ liquid chromatography column (150 mm×2.1 mm, 2.6 μm) with the gradient elution of acetonitrile and water (containing 0.1% formic acid) as mobile phases, and quantitated by external standard method with fluoresce detector (excitation wavelength 274 nm, emission wavelength 297 nm). A good linear relationship (R2=0.9999) was observed with concentration ranging from 0.01 μg/mL to 3.00 μg/mL. The average recovery of thymol was from 87.4% to 106.9%, the coefficient of variation was between 0.7% and 7.3%, and the limit of quantification was 0.10 mg/kg. The developed method was applied to determine residual thymol in 48 commercial honey samples, and the thylmol was only detected in one sample. The presented method is simple, quick, reliable, and suitable to be used for batch screening and quantitative determination of residual thymol in honey.

Honey is rich in many nutrients. It is used in the food processing industry not only as a sweetener for the production of beverages, candies and other foods, but also for pickling fruits and vegetables. However, there is a problem of inappropriate use of antibiotics in the prevention and treatment of infectious diseases of bees during beekeeping process. Antibiotics remain in honey because most antibiotics are difficult to be metabolized by bees. If the honey containing antibiotics is eaten by consumers for a long time, consumers' health will be affected. Therefore, the detection of antibiotic residues in honey contributes to assess the potential health risks. The current status of antibiotic residues in honey is reviewed in the paper. And the detection methods of antibiotic residues in honey are summarized. Chromatography has the advantages of rapid and sensitive detection. But there are problems of expensive equipment and high detection costs. The sensor method and the immunoassay are cheap and easy to operate. The electrochemical sensor method has good prospects for development because of its rapid response and high sensitivity. Besides, the development of detection methods of antibiotic residues in honey is prospected. This paper is expected to provide theoretical reference for the research and application of detection methods of antibiotic residues in honey.

Taking 116 honey samples as the research object, this study aims to rapidly detect the physicochemical properties of honey using infrared spectroscopy. The physicochemical properties of honey samples were determined, including the carbohydrate (fructose, glucose, sucrose, maltose, and lactose), moisture content, titration acidity, pH, electrical conductivity, viscosity, amylase value, HMF, proline, and color (L*a*b*). Principal component analysis (PCA) was implemented to explore the correlation among various physicochemical indexes of honey. Near Infrared spectrum (NIR) and mid-infrared spectrum (MIR) were used to obtain the three-dimensional information of "compound, aroma and taste" of honey samples. The Partial least squares (PLS) models were established using physicochemical indexes after NIR and MIR. Correlation coefficient (R ² ) and predictive root mean square error (RMSEP) were used to evaluate the quantitative accuracy of NIR and MIR indexes. The quantitative analysis of physicochemical properties was also implemented to compare the quality evaluation. Proline and amylase values were taken as the indicators, in order to clarify the effects of spectral technology fusion on the quantitative analysis at the level of information source (data) fusion. The results showed that there was a positive correlation between the color (L*a*b*), electrical conductivity, and pH, indicating the high mineral content with the deeper color and the higher conductivity value. A negative correlation between pH and titration acidity, namely the pH was low, while the titration acidity was high in honey. There was also a negative correlation between the water content and viscosity. The lower the water content of honey was, the higher the viscosity was. some indexes of honey were interrelated as well. The NIR and MIR models were established with the excellent ability of quantitative analysis for the fructose, glucose, reducing sugar, fructose/glucose, water content, viscosity, pH, and color (L*a*b*) (R 2 >0.9). The R 2 and SEP of the model were acceptable for the electrical conductivity, sucrose, maltose, and titration acidity, indicating better precision in the rapid quantitative analysis. There was a low quantitative accuracy of amylase value content, proline, and HMF. There was a low accuracy of the improved model for the amylase value, proline, and HMF after the rapid quantitative analysis. The indexed with the higher prediction accuracy of NIR were ranked as fructose(R ² =0.908), sucrose(R ² =0.906), water content(R 2 =0.975), electrical conductivity(R ² =0.935), viscosity(R 2 =0.949), and pH(R ² =0.947). The indexes with the higher accuracy of MIR prediction were the glucose(R 2 =0.813), maltose(R 2 =0.798), reducing sugar(R ² =0.711), fructose/glucose(R 2 =0.942), titration acidity(R 2 =0.890), amylase value(R 2 =0.641) and Color, L*a*b*. The Rc of the proline quantitative model increased from 0.614 to 0.825, whereas the RMSEP decreased from 54.95 to 49.57 after the fusion of NIR and MIR in the data layer. The quantitative model of amylase value was not optimized during this time. From the perspective of instruments, accessories, and spectral acquisition, the ATR accessories used for the MIR spectral acquisition were large and expensive, particularly only limited to laboratory use. The NIR can be expected for the practical application of rapid detection of honey quality under comprehensive conditions. Therefore, it is feasible for the NIR and MIR to rapidly quantify some physical and chemical indexes of honey. Data fusion can posed a positive impact on the prediction model in the implementation process. [ABSTRACT FROM AUTHOR]

Copyright of Agricultural Outlook (1673-3908) is the property of Institute of Agricultural Information, Chinese Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Applied Entomology is the property of Chinese Journal of Applied Entomology, Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To solve the problems of low convergence accuracy and easy to fall into local optimum in the optimization process of the original artificial bee colony algorithm, this paper proposed an enhanced artificial bee colony algorithm with strong and weak ties theory (SWT-ABC). Firstly, it defined the strong and weak ties model in a matrix multi-groups structure and stipulated that the strong ties individuals randomly guided the search process from three directions to improve the convergence speed and accuracy. In order to enhance the ability to jump out of the local optimum, SWT-ABC adopted the interaction of weak ties individuals among subgroups to enhance the population diversity. Finally the algorithm added the reverse learning mechanism of scout bees and determined appropriate upper limit of honey source to improve the utilization efficiency of the evaluation times. Through the numerical experiment of benchmark functions and comparisons with 12 improved intelligent optimization algorithms, it shows that the SWT-ABC has high convergence accuracy and good robustness, and also gets good performance in solving high-dimensional optimization problems. [ABSTRACT FROM AUTHOR]