郭夏丽，罗丽萍，冷婷婷，付婷，丁红秀
南昌大学生命科学与食品工程学院，南昌330031
江西师范大学生命科学学院，南昌330022
摘要：为了解不同蜜源蜂蜜的化学组成及抗氧化活性差异，并探索二者关系，本文较系统的研究了7种不同蜜源蜂蜜的化学组成及抗氧化性，为评价蜂蜜的保健功能提供了理论依据。实验采用分光光度法测定了蜂蜜色度、总酚和总黄酮含量；以23种酚类化合物为对照品，利用高效液相色谱法(High-performance liquid chromatography，HPLC)测定了蜂蜜中的酚类化合物；最后测定了蜂蜜的抗氧化能力。对上述指标进行相关性分析表明，色度值越大，蜂蜜中的总酚和总黄酮含量越高；蜂蜜的总酚含量与其抗氧化活性相关性极显著(R²=0.881**)；整体上表现出蜂蜜颜色越深，总酚与总黄酮含量越高，其抗氧化能力越强。
关键词：蜂蜜；总酚；总黄酮；总抗氧化能力；自由基清除活性
中图分类号：0629.9文献标识码：A
Chemical Compositions and Antioxidant Activities of Seven Honeys from Different Floral Sources
GUO Xia-li,LUO Li-ping ,LENG Ting-ting,FU Ting,DING Hong-xiu
School of Life Science and Food Engineering,Nanchang university Nanchang 330031,China School of Life Science,Jiangxi Normal university,Nanchang 330022,China
Abstract:Chemical compositions and antioxidant activities of seven common honeys in China were researched and the relationships between them were studied in the paper.Spectrophotography wsa used to determine color intensity，total phenol，total flavonoids of honeys.Twenty-three phenolic compounds were selected as standards for high performance liquid chromatography method(HPLC)to detect the phenolic compounds of honeys.The anfioxidant activities,including the radical scavenging assay and total antioxidant power,were determined by DPPH·radical scavenging assay and Prussian blue spectrophotometry respectively.The results of the study showed that total phenol and flavonoids content and color intensity were different remarkably among different honeys.The higher the color intensity was.the higher the total phenol and flavonoids content in honeys were.The correlations between the total phenol content and antioxidant activities were significantly remarkable(R²=0.881**).In general,the darker honeys exhibited a higher antioxidant activities and contained higher total phenol compounds and flavonoids.
Key words:honey;total phenol;total flavonoids;total antioxidant activity;radical scavenging activlty
蜂蜜为蜜蜂科昆虫中华蜜蜂(Aips cerana Febricius)或意大利蜂(Aips mellifera Linnaens)采集植物花蜜或分泌物，经过充分酿造而贮藏在巢脾内的甜物质。其中，总糖量占75%以上，水分16%一25%，蛋白质平均含量0.16%.此外还含有少量的挥发油、有机酸、花粉及多种酶类和微量元素。蜂蜜在世界范围内被广泛应用，是药品生产中很好的甜味剂、粘合剂、抗氧剂等[1]。药理实验证明，蜂蜜有润肠、护肝、抗菌、抗炎[2]、抗癌[3]等作用。因此，蜂蜜又被称为“天然抗生素”。
近年来，人们越来越关注具有药物治疗作用的抗氧化剂,天然食物中常常含有能清除自由基的天然抗氧化剂。与饮食有关的小分子抗氧化剂，如Vc、Ve和类萝卜素对抗衰老具有良好作用。然而，一些研究表明，酚类物质，如类黄酮和酚酸具有更强的抗氧化能力。蜂蜜中含有一些抗氧化剂，包括Vc、Ve、酶(过氧化氢酶等)及一些酚类物质[4]。