Determination of Organic Acids in Honey by Liquid Chromatography with Tandem Mass Spectrometry
- PDF / 347,155 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 47 Downloads / 232 Views
Determination of Organic Acids in Honey by Liquid Chromatography with Tandem Mass Spectrometry Momoka Suto 1 & Hiroto Kawashima 1
&
Yasunori Nakamura 2
Received: 21 February 2020 / Accepted: 25 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Organic acids in honeys are currently quantified by enzymatic, capillary zone electrophoresis, and chromatographic methods; however, these methods have long analysis times and low sensitivities and selectivities. Here, we developed a simple, rapid liquid chromatography–tandem mass spectrometry (LC-MS/MS)–based method for the determination of organic acids: gluconic acid, tartaric acid, malic acid, citric acid, and succinic acid in honey. First, we evaluated the linearity, matrix effects, detection limits, quantification limits, and repeatability of our method; the limit of detection for organic acids ranged from 0.005 to 0.70 mg/kg. In this study, it was 8 to 31 times higher sensitive than the high-performance liquid chromatography method. We then used our method to determine the concentrations of gluconic acid, tartaric acid, malic acid, citric acid, and succinic acid in 25 honey samples. Gluconic acid was found to account for 64.6 to 99.8% of the total organic acids in the samples. From the correlation and statistical analysis of each component, it is considered that the organic acid is produced by worker bee enzymes such as glucose oxidase and the TCA cycle. The developed method, which has high sensitivity and selectivity, will enable the analysis of more complex and low-concentration components. Keywords LC-MS/MS . HPLC . Matrix effect . Standard addition method
Introduction Although organic acids represent only a small proportion (< 0.5%) of the constituents of honey, they play important roles in defining a honey’s color, flavor, pH, and antimicrobial and antioxidant activities (da Silva et al. 2016; Mato et al. 2006a, b). The organic acid composition of honey can also be used to Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12161-020-01845-w) contains supplementary material, which is available to authorized users. * Hiroto Kawashima [email protected] Momoka Suto [email protected] Yasunori Nakamura [email protected] 1
Department of Management Science and Engineering, Faculty of Systems Science and Technology, Akita Prefectural University, 84-4, Ebinokuchi, Tuchiya, Yuri-Honjyo, Akita 015-0055, Japan
2
Faculty of Bioresource Sciences, Akita Prefectural University, 241-438 Kaidobata-Nishi, Nakano Shimoshinjo, Akita 010-0195, Japan
discriminate its botanical origin (Daniele et al. 2012). Thirty non-aromatic organic acids (e.g., citric acid, malic acid, lactic acid, succinic acid) are reported to be present or probably present in honey (Mato et al. 2003). The main non-aromatic organic acid in honey is gluconic acid (Stinson et al. 1960), which is derived from two main sources: (i) the action of bee glucose oxidase on nectar glucose and (ii) the metabolic act
Data Loading...
