不同蜂蜜抗氧化活性和抑制酪氨酸酶活性的比较  

Comparison of the Antioxidant and Tyrosinase Inhibitory Activities of Different Types of Honey

作　　者：张敏 黄京平[1] 赵文[1] 王鹏[1] 金玥[1] 胡菡[1] 薛晓峰[1] 张金振[1] ZHANG Min;HUANG Jingping;ZHAO Wen;WANG Peng;JIN Yue;HU Han;XUE Xiaofeng;ZHANG Jinzhen(Institute of Apicultural Research,Chinese Academy of Agricultural Sciences Bee Products Quality Supervision and Testing Center,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院蜜蜂研究所农业农村部蜂产品质量监督检验测试中心(北京),北京100193

出　　处：《现代食品科技》2023年第1期113-119,共7页Modern Food Science and Technology

摘　　要：该研究采用分光光度法测定了10种蜂蜜中总酚酸和总黄酮的含量及对酪氨酸酶的活性抑制,采用1,1-二苯基苦基苯肼(DPPH)自由基清除法和铁离子还原(FRAP)法测定了其体外抗氧化活性。结果表明,10种蜂蜜总酚酸含量为116.46~2133.33 mg PCA/kg,总黄酮含量为8.31~120.81 mg QUE/kg,DPPH自由基清除IC50为16.25~674.22 mg/mL,铁离子还原FRAP值为0.50~7.39 mmol Fe^(2+)/kg,酪氨酸酶抑制IC50为9.15~350.26 mg/mL。荞麦蜜的DPPH自由基清除能力(IC50为16.25~45.83 mg/mL)、铁离子还原能力(3.21~7.39 mmol Fe^(2+)/kg)和酪氨酸酶活性抑制能力(IC50为9.15~14.16 mg/mL)显著高于其他几种蜂蜜(p<0.05)。蜂蜜抗氧化活性、酪氨酸酶抑制活性与蜂蜜中总酚酸、总黄酮含量显著相关(p<0.05)。该研究为蜂蜜功能性产品的开发提供了依据。In this study,the spectrophotometric method was used to determine the total phenolic acid contents,total flavonoid contents and tyrosinase inhibitory activities of 10 kinds of honey.Their antioxidant activities were evaluated by the 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical-scavenging capacity and ferric ion reducing antioxidant power(FRAP)assays.The results showed the contents of the total phenolic acids and flavonoids in the 10 kinds of honey were 116.16~2133.33 mg PCA/kg and 8.31~120.81 mg QUE/kg,respectively.The IC50 values of DPPH honey samples were 16.25~674.22 mg/mL.The FRAP values were 0.50~7.39 mmol Fe^(2+)/kg.The IC50 values of tyrosinase inhibition were 9.15~350.26 mg/mL.The buckwheat honey exhibited a significantly higher DPPH radical scavenging ability(16.25 to 45.83 mg/mL),FRAP(3.21 to 7.39 mmol Fe^(2+)/kg)and tyrosinase inhibitory activity(9.14 to 14.16 mg/mL),compared with other kinds of honey(p<0.05).The antioxidant and tyrosinase inhibitory activities of honey were significantly correlated with the contents of total phenolic acids and flavonoids in honey(p<0.05).This study provides a basis for the development of honey-based functional products.

关 键 词：蜂蜜 总酚酸 总黄酮 抗氧化 酪氨酸酶 

分 类 号：S896.1[农业科学—特种经济动物饲养]