Extracts of bee products were analyzed using LC–MS–MS. A Shimadzu LC-10 HPLC instrument with a Grace Vydac Everest Narrowbore C
18 column (100 mm × 2.1 mm i.d., 5 µm, 300 Å). LC-MS connected to an
LCQ electrospray ion trap MS (Thermo Finnigan, San Jose, CA, USA) was utilized with a mass range of 200–5000 m/z. A 2 µL sample was injected using an autosampler. The solvents used were 95% H
2O in formic acid (0.1%) (A) and 95% ACN in formic acid (0.1%) (B). Gradient elution ranged from 5% to 95% (B), followed by column conditioning to 5% (B) at a 300 µL/min flow rate. The elution time was 60 min.
Foundation 3.1 Xcalibur 3.1.6610 was used to analyze the data. Additionally, MS Convert from the ProteoWizard suite (
https://proteowizard.sourceforge.io/download.html; accessed on 8 November 2022) was used to convert the raw data files to mzXML format. The Global Natural Products Social Molecular Networking (GNPS) online workflow was used to generate the molecular network [3 (
link),4 (
link)]. The network’s spectra were then validated against the spectral libraries and literature data of GNPS.
Cytoscape software was used to analyze and edit the molecular networks. The parent mass of each node served as a label. A pie slice proportional to the number of MS/MS spectra for each parent mass was established, with colors designating the sources of the samples.
Darwish A.M., Abd El-Wahed A.A., Shehata M.G., El-Seedi H.R., Masry S.H., Khalifa S.A., Mahfouz H.M, & El-Sohaimy S.A. (2022). Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products. Molecules, 28(1), 227.