Determination of Free Amino Acids in Stingless Bee (Meliponinae) Honey

被引：28
作者：
Biluca, Fabiola Carina [1 ]
Bernal, Jose [2 ]
Valverde, Silvia [2 ]
Maria Ares, Ana [2 ]
Gonzaga, Luciano Valdemiro [1 ]
Oliveira Costa, Ana Carolina [1 ]
Fett, Roseane [1 ]
机构：
[1] Univ Fed Santa Catarina, Dept Food Sci & Technol, Lab Food Chem, Admar Gonzaga 1346, BR-88034001 Florianopolis, SC, Brazil
[2] Univ Valladolid, Analyt Chem Grp, LU CINQUIMA, Paseo Belen 8, E-47011 Valladolid, Spain
来源：
FOOD ANALYTICAL METHODS | 2019年 / 12卷 / 04期
关键词：
Free amino acids; Honey; Stingless bees; Food analysis; Food composition; ANTIOXIDANT ACTIVITY; BOTANICAL ORIGIN; PHYSICOCHEMICAL PROFILES; PHENOLIC-COMPOUNDS; PROTEIN; QUANTIFICATION; MINERALS; CAPACITY;
D O I：
10.1007/s12161-018-01427-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study aimed to investigate, for the first time, the presence of free amino acids in stingless bee (Meliponinae) honey samples from nine species, using high-performance liquid chromatography coupled to fluorescence (HPLC/FLD) and HPLC coupled to mass spectrometry (HPLC/MS-single quadrupole) detectors. Seventeen free amino acids were investigated, and 16 were determined. Phenylalanine (5.20-1231mgkg(-1)) and proline (12.1-762mgkg(-1)) were the majority free amino acids, which were found in all the samples; on the other hand, histidine was not identified in either of the samples. The results summarized in this study confirm not only the presence, but also the diversity of free amino acids in the analyzed stingless bee honey samples.
引用
收藏
页码：902 / 907
页数：6
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