Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

Abstract

a b s t r a c tA GC-MS method has been used to characterize tri-and tetrasaccharides in honey after their derivatization into trimethylsilyloxime derivatives. Based on retention data and mass spectra, a total of 25 trisaccharides were characterized; 12 being unequivocally identified using standards and two of them detected for the first time in honey. Erlose and panose were the major trisaccharides in the 12 honeys under analysis, their concentrations ranging 30-1214 mg 100 g À1 of honey and 17-863 mg 100 g À1 of honey, respectively. The GC-MS method also allowed the analysis of tetrasaccharides. Besides nystose, another nine tetrasaccharides were characterized; six of them were sucrose derivatives. Tetrasaccharides were present in concentrations lower than 230 mg 100 g À1 of honey.

Floral Markers in Honey of Various Botanical and Geographic Origins: A Review

“…Up to the 1990s, about 25 oligosaccharides (disaccharides, trisaccharides, tetrasaccharides) have been found in honey (Anklam 1998); however, the number of identified oligosaccharides is now increasing. For instance, most recently 25 trisaccharides and 10 tetrasaccharides, which are formed mainly by the action of honey enzymes, were reported for Spanish and New Zealand honeys by Ruiz‐Matute and others (2010). The trisaccharides planteose and α‐3′‐glucosylisomaltose were reported in honey for the 1st time by the same authors.…”

Derivatization of carbohydrates for GC and GC–MS analyses

“…A single peak is obtained for any non-reducing carbohydrate present (which do not form oximes). These derivatives are applicable to both aldoses and ketoses and have been widely used for carbohydrate determinations of complex mixtures, as they present good GC properties and provide simple chromatograms [15][16][17][18][19][20][21][22]. The samples are generally dissolved in pyridine containing 2.5% hydroxylamine hydrochloride and the solution is heated for 30 min at 75 • C. Then, for the silylation step, HMDS and TFA are added and the mixture is allowed to react for further 30 min at 45 • C [23,24].…”

Qualitative and Quantitative Control of Honeys Using NMR Spectroscopy and Chemometrics

“…Various novel, fast, and accurate chromatographic methods such as high-performance liquid chromatography (HPLC) [4][5][6][7], gas chromatography (GC) [8][9][10], liquid chromatography with electrochemical detector [11], and matrixassisted-laser-desorption/ionization-time-of-flight-mass-spectrometry (MALDI TOF MS) [12,13] have been used to obtain the chemical composition and detect possible adulteration of honey. Vibration spectroscopic methods such as FT-Raman [14,15], NIR [16][17][18], and FT-IR [19][20][21] could be additionally used as a screening technique for checking the honey authenticity and for quantifying its major compounds.…”