蜂蜜中酚类物质及其抗氧化活性研究进展  

Research Progress of Phenolic Compounds and Antioxidant Activity from Bee Honey

作　　者：穆雪峰[1,2] 徐响[1] 孙丽萍[1] 庞杰[2] 沈新锋[1,2] 黄兰[1,2] 何伟[1,2] 

机构地区：[1]中国农业科学院蜜蜂研究所,北京100093 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《食品科学》2011年第21期278-282,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD33B04);国家现代农业(蜂)产业技术体系建设专项(CARS-45-KXJ18);科技部农业科技成果转化资金项目(2009GB23260456)

摘　　要：酚类物质是蜂蜜中重要的生物活性成分,包括酚酸、黄酮及其衍生物,具有抗氧化活性,可以清除超氧阴离子自由基、过氧亚硝酸盐自由基、脂质过氧化自由基、DPPH自由基、ABTS+.、羟自由基等。本文综述了国内外蜂蜜中酚类物质的提取、检测、主要成分及其抗氧化活性的研究进展,旨在为蜂蜜中酚类物质的开发及应用提供依据。Phenolic compounds including phenolic acids,flavonoids and derivatives are biologically active components of bee honey,which have strong antioxidant activity and scavenging capacity against superoxide anion,peroxide nitrite,lipid peroxidation,DPPH,ABTS＋ and hydroxyl free radicals.In this paper,recent research progresses on the extraction,detection,major composition and antioxidant activity of phenolic compounds from bee honey is systematically reviewed,which will provide evidence for the development and application of phenolic compounds from bee honey.

关 键 词：蜂蜜 酚类物质 抗氧化活性 

分 类 号：S896.1[农业科学—特种经济动物饲养]