HPLC and 1H-NMR combined with chemometrics analysis for rapid discrimination of floral origin of honey

  • Hong RenEmail author
  • Jinping Yue
  • Dandan Wang
  • Jiahui Fan
  • Lei An
Original Paper


The aim of the study is to discriminate mono-floral honey by the chemical characteristics of non-sugar components (NSC) present in honey based on their botanical origin. The NSC in 50 honey samples including jujube, chaste and locust were determined and compared using HPLC and 1H-NMR combined with chemometrics analysis. The results showed that the content of NSC in jujube honey was the highest, with the average value of 780.77 mg/100 g, followed by locust honey, the lowest was chaste honey, with the average value of 292.43 mg/100 g. HPLC and 1H-NMR fingerprints of mono-floral honey samples were established, in which common chromatographic and spectral peak information were obtained. Principal component analysis and discrimination analysis were performed using selected common peaks as dependent variables and floral origin as independent variables, 44 honey samples and six test samples were correctly classified according to their floral origin.


Honey Floral origin Identification Fingerprints Chemometrics 



This work was supported by the National Key Research and Development Program of China (Grant No. 2016YFD0400802), National High Technology Research and Development Program of China (863 Program) (Grant No. 2011AA060701). 2018 Postgraduate Research Capacity Improvement Program.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.School of Food and Chemical Engineering, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor ChemistryBeijing Technology & Business UniversityBeijingChina

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