摘要
为了解不同蜜源蜂蜜的化学组成及抗氧化活性差异,并探索二者关系,本文较系统的研究了7种不同蜜源蜂蜜的化学组成及抗氧化性,为评价蜂蜜的保健功能提供了理论依据。实验采用分光光度法测定了蜂蜜色度、总酚和总黄酮含量;以23种酚类化合物为对照品,利用高效液相色谱法(High-performance liquid chromatogra-phy,HPLC)测定了蜂蜜中的酚类化合物;最后测定了蜂蜜的抗氧化能力。对上述指标进行相关性分析表明,色度值越大,蜂蜜中的总酚和总黄酮含量越高;蜂蜜的总酚含量与其抗氧化活性相关性极显著(R2=0.881**);整体上表现出蜂蜜颜色越深,总酚与总黄酮含量越高,其抗氧化能力越强。
Chemical compositions and antioxidant activities of seven common honeys in China were researched and the relationships between them were studied in the paper.Spectrophotography was used to determine color intensity,total phenol,total flavonoids of honeys.Twenty-three phenolic compounds were selected as standards for high performance liquid chromatography method（HPLC） to detect the phenolic compounds of honeys.The antioxidant activities,including the radical scavenging assay and total antioxidant power,were determined by DPPH· radical scavenging assay and Prussian blue spectrophotometry respectively.The results of the study showed that total phenol and flavonoids content and color intensity were different remarkably among different honeys.The higher the color intensity was,the higher the total phenol and flavonoids content in honeys were.The correlations between the total phenol content and antioxidant activities were significantly remarkable（R2=0.881＊＊）.In general,the darker honeys exhibited a higher antioxidant activities and contained higher total phenol compounds and flavonoids.
出处
《天然产物研究与开发》
CAS
CSCD
2010年第4期665-670,共6页
Natural Product Research and Development
基金
国家自然科学基金(C30700105)
江西省青年科学家(井冈之星)培养计划资助(S00590)
关键词
蜂蜜
总酚
总黄酮
总抗氧化能力
自由基清除活性
honey
total phenol
total flavonoids
total antioxidant activity
radical scavenging activity
