Abstract
LC–MS/MS method was applied for determination of free amino acids in honey without derivatisation steps. Twenty free amino acids including aspartic acid, asparagine, glutamic acid, glutamine, alanine, arginine, glycine, leucine, histidine, hydroxyproline, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, valine and ornithine were analyzed in thirty honey samples from Poland and Slovakia. The analysis covered: acacia, lime, rape, multifloral and forest types of honey. Applied method was characterized to had good sensitivity with limit of detection ranged from 3.0 ng/cm3 for valine to 13.0 ng/cm3 for hydroxyproline. Average content of proline (main amino acid component in honey) ranged from 151.46 μg/g (rape honey from Slovakia) to 389.66 μg/g for forest honey (honeydew honey) from Poland. In analyzed honeys large quantities of glutamine, glutamic acid, lysine, phenylalanine, asparagine, alanine, and valine were also found.
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This Research was finance by the Ministry of Science and Higher Education of the Republic of Poland. This work was carried out within the framework of a bilateral scientific internship between the Agricultural University in Krakow, Poland, and the National Agricultural and Food Centre, Food Research Institute, Bratislava, the Slovak Republic using the facilities of the Centre of Excellence for Contaminants and Microorganisms in Foods established by implementation of projects ITMS 26240120041 and ITMS 26240120042 supported by the European Regional Development Fund.
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Kowalski, S., Kopuncová, M., Ciesarová, Z. et al. Free amino acids profile of Polish and Slovak honeys based on LC–MS/MS method without the prior derivatisation. J Food Sci Technol 54, 3716–3723 (2017). https://doi.org/10.1007/s13197-017-2838-7
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DOI: https://doi.org/10.1007/s13197-017-2838-7