市售蜂蜜的质量比较和抗氧化能力分析  

The Quality Comparison and Anti-oxidation Analysis of Honey from Market

作　　者：吴本培 徐是雄[1] 雷波[1] 

机构地区：[1]北京师范大学-香港浸会大学联合国际学院,理工科技学部食品科学与工程专业,珠海市农产品质量与食物安全重点实验室,广东珠海519085

出　　处：《食品研究与开发》2016年第23期26-28,共3页Food Research and Development

摘　　要：从市场上随机抽取9个蜂蜜样品,分别检测每种蜂蜜的水分含量、酸度、淀粉酶值,并比较不同蜂蜜品种之间的抗氧化能力的大小,结果发现:水分含量与酸度成正相关;淀粉酶活性的大小可以反映蜂蜜的新鲜程度,活性越大就越新鲜,同时淀粉酶活性易受到加工方法和储存时间的影响;蜂蜜的抗氧化能力与其所含的总酚酸、总黄酮含量成正相关,同时蜂蜜的抗氧化能力与蜜源植物有很大关系;而且表明天然蜂蜜的颜色越深,抗氧化能力越强。This study randomly selected 19 honey samples from the market in Zhuhai, respectively to detect the moisture content, acidity, amylase value for each honey sample, and compared the antioxidant capacity between different varieties of honey. The results found that：the water content had positive correlation with acidity;the amylase activity could reflect the freshness of honey, the higher activity, the more fresh honey, and amylase activity was easily affected by the processing methods and storage time;honey＆#39;s antioxidant capacity was closely relative to total phenolic acids, total flavonoid, and the antioxidant capacity of honey lay on nectar plants;and it showed that the deeper color of natural honey, the stronger the oxidation resistance.

关 键 词：蜂蜜 总酚酸 总黄酮 质量标准 抗氧化性 

分 类 号：S896.1[农业科学—特种经济动物饲养]