蜂蜜化学成分及其生物活性的研究进展  

Research Progress on Chemical Constituents and Biological Activities of Honey

作　　者：张洪礼 王伦兴 陈德琴[1] 毛建兰[1] 吴义华[1] ZHANG Hongli;WANG Lunxing;CHEN Deqin;MAO Jianlan;WU Yihua(Department of Modern Agriculture,Zunyi Vocational and Technical College,Zunyi,Guizhou 563000,China)

机构地区：[1]遵义职业技术学院现代农业系,贵州遵义563000

出　　处：《贵州农业科学》2021年第9期100-107,共8页Guizhou Agricultural Sciences

基　　金：遵义市科技项目“遵义中华蜜蜂蜂蜜加工技术研究”[遵市科合HZ字(2020)174]。

摘　　要：蜂蜜是天然药食兼用的营养保健食品,其富含维生素、微量元素、蛋白质、酚类抗氧化剂、氨基酸及有机酸等营养成分,具有抗氧化、抗菌、降压及保肝等保健功效,不仅在人们饮食中广泛使用,在医疗保健领域也具有广泛用途。为蜂蜜在食品和医疗保健领域的进一步应用提供理论参考,从蜂蜜的品种、主要成分及功能活性物质和生物活性等方面对蜂蜜化学成分及其主要生物学功能的相关研究进行综述。As a natural medicinal-edible combined nutritional health food,honey enriches in nutritional components such as vitamin,microelement,protein,phenolic antioxidants,amino acid and organic acid,which has the healthy functions such as antioxidation,antibacteria,depressor and liver protection.Honey is used widely in diet as well as health care field.In order to provide the theoretical basis for further application of honey in food and health care field,the related research on chemical components and main biological functions of honey are reviewed from aspects of the kind,main components and functional active substance,and biological activities of honey.

关 键 词：蜂蜜 成分 生物活性 

分 类 号：S896.1[农业科学—特种经济动物饲养]