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Identification of characteristic components and authenticity evaluation of Citrus reticulata Blanco honey
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Yue WANG1, 2, Yi-Nan DU2, Yun-Cai LU1, Hong-Cheng ZHANG2, *
Journal of Food Safety & Quality | 2025, 16(6) : 298 - 308
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Journal of Food Safety & Quality | 2025, 16(6): 298-308
• Food Analysis and Detection •
Identification of characteristic components and authenticity evaluation of Citrus reticulata Blanco honey
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Yue WANG1, 2, Yi-Nan DU2, Yun-Cai LU1, Hong-Cheng ZHANG2, *
Affiliations
  • 1. College of Advanced Agriculture and Ecological Environment, Heilongjiang University, Harbin 150080, China
  • 2. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
Published: 2025-03-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241212001
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Objective To establish an efficient method for assessing the authenticity of Citrus reticulata Blanco honey. Methods High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was utilized for the qualitative and quantitative analysis of plant compounds present in Citrus reticulata Blanco honey. The authenticity of commercially available Citrus reticulata Blanco honey was evaluated by integrating characteristic components with HPLC fingerprints. Results A total of 6 kinds of components were identified in Citrus reticulata Blanco honey, namely caffeine, cis,trans-abscisic acid, 5-methoxybrevosin, pinocembrin, kaempferol and chrysin. Caffeine exhibited a relatively high concentration, with an average content of 9.45 mg/kg. Thus, it was regarded as a characteristic component of Citrus reticulata Blanco honey. The authenticity assessment of 6 kinds of Citrus reticulata Blanco honeys available on the market revealed that 4 brands exhibited superior quality, one brand might be adulterated with other components, and one brand could potentially be counterfeit Citrus reticulata Blanco honey. Conclusion This study presents a novel methodology that synergistically combines characteristic component profiling with HPLC-fingerprinting technology for authenticity assessment of Citrus reticulata Blanco honey. This study provides a theoretical foundation for grading Citrus reticulata Blanco honey and enhancing its added value.

Citrus reticulata Blanco honey  /  characteristic components  /  fingerprint
Yue WANG, Yi-Nan DU, Yun-Cai LU, Hong-Cheng ZHANG. Identification of characteristic components and authenticity evaluation of Citrus reticulata Blanco honey[J]. Journal of Food Safety & Quality, 2025 , 16 (6) : 298 -308 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241212001
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Year 2025 volume 16 Issue 6
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241212001
  • Receive Date：2024-12-12
  • Online Date：2025-07-19
  • Published：2025-03-25
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  • Received：2024-12-12
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Affiliations
    1. College of Advanced Agriculture and Ecological Environment, Heilongjiang University, Harbin 150080, China
    2. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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