基于食品组学的成熟蜂蜜形成分子机制与鉴别新方法

蜂蜜的质量保真问题一直受到国内外业界的高度关注，构建成熟蜂蜜的新型分子识别鉴定理论与方法是保证蜂蜜质量的关键所在。现有成熟蜂蜜的鉴别和质量评价方法主要采用感官评价和常规理化指标分析，导致对成熟蜂蜜、非成熟蜂蜜和浓缩蜂蜜难以做出准确识别判定。本项目拟采用食品组学技术，研究蜂蜜在形成过程中特定组分的变化规律，构建蜂蜜成熟过程特征物质动态分子指纹谱，揭示成熟蜂蜜形成的分子机制；利用多变量统计分析，构建成熟蜂蜜与非成熟蜂蜜的分子识别模型，筛选成熟蜂蜜的特征指纹成分组，建立成熟蜂蜜和非成熟蜂蜜的分子鉴别新方法；在动态解析浓缩蜂蜜中美拉德反应产物的基础上，构建成熟蜂蜜和浓缩蜂蜜的分子识别模型，建立成熟蜂蜜与浓缩蜂蜜的高准确度鉴别新方法。该研究不仅可揭示成熟蜂蜜形成的分子机制，为制定成熟蜂蜜的质量标准和生产成熟蜂蜜提供理论指导，亦可为其它优质农产品的真伪鉴别和质量标准的制定提供借鉴。

The authenticity of honey is generally a worldwide concern of consumers and management departments of safety and quality, and the key to ensuring it is developing new molecular authentication theory and method of mature honey. Currently, sensory evaluation and analysis of traditional physicochemical indexes are major used to identify and assess mature honey, but could hardly draw a precise distinction between the mature, the immature and the concentrated ones. Based on foodomics, this study is working on the dynamic fingerprint construction of the characteristic substances produced during the honey maturation process, uncovering the molecular mechanism beneath the formation of mature honey. With multivariate statistical analysis, a new method to determine the mature and the immature honey has been developed, by building their molecular recognition models and screening out the characteristic fingerprint composition group of the former. On the basis of dynamic analysis regarding Maillard reaction products in the concentrated honey, a novel approach to discriminate between the mature and the concentrated honey has been set up, by creating their recognition models. Thereby, this study could not only reveal the molecular mechanism under the generation of mature honey, but also provide theoretical guidance for its production and establishment of a quality standard, and reference for identifying other high-grade agricultural products and setting their quality standards.