迪庆中蜂百花蜜抗氧化活性的研究
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摘要
为了解云南百花蜜抗氧化活性,以云南迪庆地区中蜂百花蜜作为研究对象,苕子蜜作为对照,对色度、总酚酸含量、还原力以及DPPH·自由基的清除能力进行了测定,并对各指标之间的相关性进行了分析,评价百花蜜和单花蜜在抗氧化活性方面存在的差异。实验结果表明,全部蜂蜜样品均有一定的抗氧化活性,呈量效关系。总酚酸含量与色值之间呈正相关,总酚酸含量、还原能力、抗氧化活性三者呈正相关。4种百花蜜的抗氧化性远高于苕子蜜。整体上表现出蜂蜜颜色越深,色值越大,含有的总酚酸含量越高,从而得出蜂蜜的抗氧化能力也越强。
In order to study the antioxidant activities of multifloral honey in Yunnan,the study assessed multifloral honey of grown in Diqing in Yunnan Province and vicia villosa roth honey as the control material. The color value, total phenolics content, reducing power and DPPH radical scavenging activity was determined, and the correlation between the indicators was analyzed to evaluate the differences of the multifloral honey and monofloral honey in the antioxidant activity. The results showed that these honeys had antioxidant activity in a dose-dependent manner. Thecontent of total phenolics was positively correlated with color value.A positive correlation was observed between total phenolics content and DPPH radical scavenging activity or reducing power.The antioxidant activity of four multifloral honeys was much higher than that of vicia villosa roth honey. In general, the darker honeys exhibited a higher antioxidant activity and higher total phenolics.
In order to study the antioxidant activities of multifloral honey in Yunnan,the study assessed multifloral honey of grown in Diqing in Yunnan Province and vicia villosa roth honey as the control material. The color value, total phenolics content, reducing power and DPPH radical scavenging activity was determined, and the correlation between the indicators was analyzed to evaluate the differences of the multifloral honey and monofloral honey in the antioxidant activity. The results showed that these honeys had antioxidant activity in a dose-dependent manner. Thecontent of total phenolics was positively correlated with color value.A positive correlation was observed between total phenolics content and DPPH radical scavenging activity or reducing power.The antioxidant activity of four multifloral honeys was much higher than that of vicia villosa roth honey. In general, the darker honeys exhibited a higher antioxidant activity and higher total phenolics.
引文
[1]国家质检总局.GB 14963-2011食品安全国家标准-蜂蜜[G].北京:中国标准出版社.2011.
[2]GHELDOF N,ENGESETH N J.Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples[J].Journal of agricultural and food chemistry,2002,50(10):3050-3055.
[3]ALJADI A,KAMARUDDIN M.Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys[J].Food Chemistry,2004,85(4):513-518.
[4]KU UK M,KOLAYLI S,KARAO LU,et al.Biological activi-ties and chemical composition of three honeys of different types from Anatolia[J].Food Chemistry,2007,100(2):526-534.
[5]GRANGE J,DAVEY R.Natural Medicine from Honey Bees[J].Journal of the Royal Society of Medicine,1992,85(6):372.
[6]FERRERESF,TOM AS‐BARBER ANFA,GILMI,etal.An HPLC technique for flavonoid analysis in honey[J].Journal of the Science of Food and Agriculture,1991,56(1):49-56.
[7]王雨,李高阳,单杨.野桂花蜜的总酚酸含量测定及其抗氧化性研究[J].中国蜂业,2014.65(z4):39-43.
[8]SOCHAR,JUSZCZAKL,PIETRZYKS,etal.Antioxidantactivity and phenolic composition of herbhoneys[J].Food Chemistry,2009,113(2):568-574.
[9]LARRAURIJA,S NCHEZ-MORENOC,SAURA-CALIXTOF.Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels[J].Journal of agricultural and food chemistry,1998,46(7):2694-2697.
[10]郭夏丽,罗丽萍,冷婷婷,等.7种不同蜜源蜂蜜的化学组成及抗氧化性[J].天然产物研究与开发,2010,22(4):665-670.
[11]曹炜,卢珂,陈卫军,等.不同种类蜂蜜抗氧化活性的研究[J].食品科学,2005,26(8):352-356.
[12]MEDAA,LAMIENCE,ROMITOM,etal.Determinationof the total phenolic,flavonoid and proline contents in Burkina Fasan honey,as well as their radical scavenging activity[J].Food Chemistry,2005,91(3):571-577.A C′A′∶
[2]GHELDOF N,ENGESETH N J.Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples[J].Journal of agricultural and food chemistry,2002,50(10):3050-3055.
[3]ALJADI A,KAMARUDDIN M.Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys[J].Food Chemistry,2004,85(4):513-518.
[4]KU UK M,KOLAYLI S,KARAO LU,et al.Biological activi-ties and chemical composition of three honeys of different types from Anatolia[J].Food Chemistry,2007,100(2):526-534.
[5]GRANGE J,DAVEY R.Natural Medicine from Honey Bees[J].Journal of the Royal Society of Medicine,1992,85(6):372.
[6]FERRERESF,TOM AS‐BARBER ANFA,GILMI,etal.An HPLC technique for flavonoid analysis in honey[J].Journal of the Science of Food and Agriculture,1991,56(1):49-56.
[7]王雨,李高阳,单杨.野桂花蜜的总酚酸含量测定及其抗氧化性研究[J].中国蜂业,2014.65(z4):39-43.
[8]SOCHAR,JUSZCZAKL,PIETRZYKS,etal.Antioxidantactivity and phenolic composition of herbhoneys[J].Food Chemistry,2009,113(2):568-574.
[9]LARRAURIJA,S NCHEZ-MORENOC,SAURA-CALIXTOF.Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels[J].Journal of agricultural and food chemistry,1998,46(7):2694-2697.
[10]郭夏丽,罗丽萍,冷婷婷,等.7种不同蜜源蜂蜜的化学组成及抗氧化性[J].天然产物研究与开发,2010,22(4):665-670.
[11]曹炜,卢珂,陈卫军,等.不同种类蜂蜜抗氧化活性的研究[J].食品科学,2005,26(8):352-356.
[12]MEDAA,LAMIENCE,ROMITOM,etal.Determinationof the total phenolic,flavonoid and proline contents in Burkina Fasan honey,as well as their radical scavenging activity[J].Food Chemistry,2005,91(3):571-577.A C′A′∶