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Research Article | Open Access

Characterization of a distinctive marker for monofloral honey of Bauhinia championii (Benth.) Benth. by combining untargeted, and targeted mass spectrometry analyses

Yiming Luoa,1Liuwei Zhaoa,1Xianbiao JiangbQuanmao LiaocXinyue BidMiao WangaSuzhen QiaLiming Wua( )Qiangqiang Lia( )
State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China
Yangshuo Agriculture and Rural Affairs Bureau, Guilin 541999, China
Yangshuo Aquaculture and Animal Husbandry Technology Promotion Station, Guilin 541999, China
Guangxi Ecological and Environmental Monitoring Center, Nanning 530012, China

1 These authors contributed equally to the work.

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

The monofloral honey derived from Bauhinia championii (Benth.) Benth. (MH-Bc) possesses significant nutritional and bioactive value, making it highly suitable for commercial exploitation. However, the poorly defined characteristics and unknown composition have hindered MH-Bc product development. In this study, we employed a combination of untargeted and targeted mass spectrometry analyses to characterize MH-Bc honey. As a result, 4,7,8-trimethoxydibenzo[b,d]furan-3-ol (TDBF) was identified as a robust chemical marker for distinguishing MH-Bc from other types of honey. This specific marker was detected in both MH-Bc and the Bc plant but was absent in other honey varieties. Furthermore, a targeted mass spectrometry quantitative method was developed and validated to accurately determine the content of TDBF in honey samples. Overall, the presence of TDBF serves as a discerning indicator for future commercial MH-Bc products.

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Food Science and Human Wellness
Article number: 9250346

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Cite this article:
Luo Y, Zhao L, Jiang X, et al. Characterization of a distinctive marker for monofloral honey of Bauhinia championii (Benth.) Benth. by combining untargeted, and targeted mass spectrometry analyses. Food Science and Human Wellness, 2026, 15(2): 9250346. https://doi.org/10.26599/FSHW.2024.9250346

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Received: 08 January 2024
Revised: 06 February 2024
Accepted: 20 June 2024
Published: 09 March 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).