新疆薰衣草蜜活性成分的分析  

Analysis on the active ingredients of lavender honey from Xinjiang province

作　　者：潘柳[1] 张琦[1] 毛秀丽 黄俊逸[1,3] 

机构地区：[1]上海大学生命科学学院,上海200444 [2]上海芳缘天然香料有限公司,上海201208 [3]上海市能源作物育种及应用重点实验室,上海200444

出　　处：《食品科技》2012年第8期70-74,共5页Food Science and Technology

基　　金：上海市教委科研创新项目(11YZ18);上海市教委分子生理学重点学科建设项目(J50108);上海市科学技术委员会项目(11DZ2272100)

摘　　要：以薰衣草蜜、洋槐蜜和椴树蜜3种蜂蜜为材料,对蜂蜜中的还原糖含量、淀粉酶值、蛋白质含量、总酚酸含量和它们清除DPPH自由基的能力进行分析。结果表明:薰衣草蜜中的淀粉酶值、总酚酸含量、蛋白质的含量分别为14.8mL/g·h、(200.8±6.9)μg/g和(25.35±2.74)mg/100g,均高于其他2种蜜,但还原糖含量比其他2种蜂蜜略低,为74%。3种蜂蜜均具有抗氧化的作用,薰衣草蜜与椴树蜜对DPPH自由基的清除能力相当,均高于洋槐蜜。总酚酸含量与抗氧化能力之间无明显相关性,说明蜂蜜中还含有其他的抗氧化活性成分。The reduced sugar, amylase value, total protein, total phenolic acid and anti-oxidative activities （DPPH radical scavenging activity test） of lavender honey, black locust honey and linden honey were determined and compared. The results showed that the content of amylase value, total phenolic acid and total protein in lavender honey are 14.8 mL/g.h, （200.8＋6.9） IJg/g and （25.35＋2.74） mg/100 g, respectively, all of which are higher than that of the other two kinds of honey, but the content of reduced sugar is lower, which is 74%. Three kinds of bee honeys have anti-oxidative activity. The scavenging capacities of lavender honey and linden honey don＇t exhibit an obvious difference, which are stronger than that of black locust honey. In addition, total phenolic acid content have no obvious correlation with anti-oxidative activities. It suggests that there are other active ingredients contributing to the anti-oxidative activities in honey.

关 键 词：蜂蜜 淀粉酶值 总酚酸 抗氧化 DPPH自由基 

分 类 号：S896.1[农业科学—特种经济动物饲养]