我国常见8种蜂蜜抗氧化活性及储存温度对蜂蜜抗氧化活性影响  

The Antioxidant Activity of Eight Honeys in China and the Effect of Storage Temperature on the Antioxidant Activity of Honey

作　　者：问亚琴 杨国伟[1] 宋金慧[1] 田维娜 方小明[2] WEN Yaqin*;YANG Guowei;SONG Jinhui;TIAN Weina;FANG Xiaoming(Beijing Polytechnic,College of Biotechnology,Beijing 100176;Bee Research Institute,Chinese Academy of Agricultural Sciences,Beijing 100093)

机构地区：[1]北京电子科技职业学院,北京100176 [2]中国农业科学院蜜蜂研究所,北京100093

出　　处：《食品工业》2024年第10期101-105,共5页The Food Industry

基　　金：北京市教育委员会科学研究计划项目资助(KM201910858003)。

摘　　要：分析我国8种不同蜂蜜总酚含量、蛋白质含量、颜色和褐变指数、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除力和铁离子还原/抗氧化能力(FRAP)。结果表明,蜂蜜总酚含量最高为枣花蜜,其次为中蜂蜜和荆条蜜,DPPH清除能力和FRAP抗氧化能力最强的是枣花蜜,最弱的是洋槐蜜。相关性分析结果显示,8种蜂蜜的抗氧化活性与总酚含量和褐变指数均呈显著正相关(r>0.6),不同温度储存试验结果进一步证实蜂蜜颜色褐变指数增加,抗氧化活性也随之增强。试验结果为蜂蜜抗氧化活性研究提供新的思路和数据支撑。Analyze the total phenolic content,protein content,color and browning index,1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)radical scavenging power and ferric ion reducing/antioxidant power(FRAP)of eight different honeys from China.The results showed that the highest total phenolic content of honey was jujube honey,followed by Apis cerana honey and vitex honey,and the strongest DPPH scavenging and FRAP antioxidant capacities were found in jujube honey and the weakest in acacia honey.The correlation study showed that the antioxidant activity of honey was significantly and positively correlated with the total phenolic content and browning index(r>0.6),and the results of the storage experiments at different temperatures further confirmed that the antioxidant activity of honey was enhanced by an increase in the color browning index.The experimental results provide new ideas and data support for the study of antioxidant activity of honey.

关 键 词：蜂蜜 抗氧化活性 颜色褐变指数 相关性分析 

分 类 号：S896.1[农业科学—特种经济动物饲养]