Simultaneous qualitative and quantitative analyses of volatile components in Chinese honey of six botanical origins using headspace solid-phase microextraction and gas chromatography-mass spectrometry.

Abstract

Honey aroma is one of its most important properties and it depends on the qualitative and quantitative composition of the volatile compounds. The volatile profile of honey could reveal its botanical origin to avoid a false characterization. Thus, it is of great significance to honey authentication. This study developed and validated a headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for simultaneous qualitative and quantitative analyses of 34 volatile components in honey. The developed method was applied to 86 honey samples from six different botanical origins, including linden honey, rape honey, jujube honey, vitex honey, lavender honey and acacia honey. The volatile fingerprints and quantitative results were simultaneously obtained by using the SCAN+SIM mass spectrometry scanning mode. The limits of quantifications (LOQs) and limits of detections (LODs) of 34 volatile compounds were in the ranges of 1-10 ng/g and 0.3-3 ng/g, respectively. And the spiked recoveries ranged between 70.6% and 126.2%, with the relative standard deviations (RSDs) not higher than 45.4%. A total of 98 volatile compounds were found with relative contents determined, and the 34 volatile compounds were determined with absolute concentrations. Based on the volatile fingerprints and the contents of volatile compounds, honey samples from six botanical origins were well classified by principal component analysis and orthogonal partial least-squares discrimination analysis. The HS-SPME-GC-MS method was successfully applied to achieve the volatile fingerprints of six types of honey and to absolute quantitative analyze of 34 volatile compounds with satisfying sensitivity and accuracy. Chemometrics analysis showed significant correlations between honey types and volatiles. These results reveal the characteristics of volatile compounds in six types of unifloral honey and provide some supports for honey authentication. This article is protected by copyright. All rights reserved.