云南中蜂与意蜂石榴蜜理化性质及体外抗氧化差异性研究  

Comparatively study on physicochemical characteristics and antioxidant properties of Punica granatum honey produced by Apis cerana ceraca and A.mellifera ligustica in Yunnan

作　　者：张政[1,2,3] 刘宇佳[4] 陈超[2] 郭妍[2] 赵风云[1,2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州甘肃730070 [2]昆明理工大学食品安全研究院,云南昆明650500 [3]华南农业大学食品学院,广东广州510641 [4]华南农业大学应用化学系,广东广州510641

出　　处：《食品工业科技》2016年第10期132-135,140,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金地区基金(31560576);云南省教育厅基金项目(2014Y080)

摘　　要：本文对云南蒙自地区中华蜜蜂与意大利蜜蜂在同一地点采集的石榴蜜进行理化指标及体外抗氧化活性研究,结果表明:中蜂石榴蜜的灰分、酸度、总酚、果糖含量显著高于意蜂石榴蜜,而葡萄糖含量、淀粉酶值、氨基酸总量以及必需氨基酸含量显著低于意蜂石榴蜜。体外抗氧化实验表明,中蜂石榴蜜的羟自由基清除能力和还原力均高于意蜂石榴蜜,而DPPH自由基清除能力低于意蜂石榴蜜。本研究首次报道了同一采集环境下的中、意蜂石榴蜜的差异性,为云南特色蜂蜜的开发利用提供了理论依据。In the present work,the physicochemical characteristics and antioxidant properties of Punica granatum honey,produced by Apis cerana ceraca and A.mellifera ligustica in Yunnan,were investigated.The results showed that the ash,lactonic acidity,total phenol,and fructose contents in P. granatum honey of A. cerana ceraca were significantly higher than those in the P.granatum honey of A.mellifera ligustica.However,glucose content,amylase,amino acid content and essential amino acid content in P.granatum honey of A.cerana ceraca were all significantly lower than those in the P. granatum honey of A. mellifera ligustica. The results of in vitro antioxidant experiments showed that the OH radical scavenging activity and reducing power of P.granatum honey produced by A.cerana ceraca were higher than those of P. granatum honey produced by A. mellifera ligustica. While,the DPPH radical scavenging activity of P.granatum honey produced by A.cerana ceraca was weaker than that of P.granatum honey produced by A.mellifera ligustica. Generally,in the present work,the difference between P. granatum honey of A.cerana ceraca and A.mellifera ligustica was reported for the first time,and the results might provide a theoretical basis for the development and utilization of honey in Yunnan.

关 键 词：石榴蜜 中华蜜蜂 意大利蜜蜂 理化指标 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]