蜂蜜成分及功能活性的研究进展
摘要
蜂蜜是一种药食同源的天然甜味物质,化学成分复杂,富含多种氨基酸、矿物质、维生素、微量元素等营养成分;同时,含有多种酶类、酚酸类、黄酮类等活性成分,具有抑菌、抗氧化、促进组织再生等多种功能活性。本文综述了蜂蜜中的主要化学成分及功能活性的研究进展,为深入研究提供重要参考。
引文
[1]叶梦迪,顾振宇,林陈芳.油菜蜂蜜中蛋白质及酶的研究[J].中国食品学报,2017,17(1):246-252.
[2]Salim O,Pauls,Mostapha B B,et al.HPLC sugar profiles of Algerian honeys[J].Food chemistry,2010,121(2):561-568.
[3]王丽,罗红霞,句荣辉,等.蜂蜜营养成分、抗氧化成分及有毒有害物质研究进展[J].食品工业,2014,35(10):227-230.
[4]徐贤,顾振宇.蜂蜜酿造过程中糖分的变化规律[J].食品与机械,2015(6):88-91.
[5]刘小力.10种蜂产品氨基酸组成测定与比较分析[J].食品科技,2009(1):81-83.
[6]Solayman M,Islam M,Paul S,et al.Physicochemical Properties,Minerals,Trace Elements,and Heavy Metals in Honey of Different Origins:A Comprehensive Review[J].Comprehensive Reviews in Food Science and Food Safety.2016.15(1):219-233.
[7]Hrassnigg N,Brodschneider R,Fleischmannp,et al.Worker bees(Apis mellifer L.)are able to utilizestarch fuel for flight while drones are not[Z].38th Apimondia Int.Apic.Congr.Standing Commission of Bee Biology,2003.
[8]袁秀泉.蜂蜜中的酶[J].蜜蜂杂志,2002,(1):11.
[9]Oderickk J W.The contribution of catalase and other natural products to the antibacterial activity of honey:a review[J].Food Chem,2000,71:235-239.
[10]Tomas-Barberan FA,Martos I,Ferreres,F,et al.E.HPLCflavonoid Porfiles as markers for the botanical origin of European unifolarl honeys.Journal of the Science Foodand Agricult ure,2001,81(5):485-496.
[11]Ferreres,Andrade P,Floral nectar phenolics as biochemical markesfor the botanical originofheatherhoney.Z.Lebensm.Unters.Forsch,1996,202(1):40-44.
[12]Alissandrakis.Aroma investigation of unifloral Greek citrus honey using solid-phase microextracion coupled to gas chromatographic-mass spectrometric analysis[J].Food Chemistry,2007,100(1):396-404.
[13]Bang LM,Buntting C,Molan P.The effect of dilution on therate of hydrogen peroxide production in honey and its implicationsfor wound healing[J].J Altern Complement Med,2003,9(2):267-273.
[14]黄东萍,蒋贵发,周文誉,等.几种蜂蜜对幽门螺旋杆菌的体外抗菌作用[J].时珍国医国药,2006,17(1):1989-1990.
[15]Vela L,Lorenzo C,Perez R A.Antioxidant capacity of Spanish honeys and its correlation with polyphenol contentand other physicochemical properties[J].Journal ofthe Science of Food and Agriculture,2007,87:1069-1075.
[16]Gheldof N,Engeseth N J.Antioxidant capacity of honeyfrom various floral sources based on the determination ofoxygen radical absorbance capacity oxidation in humanserum samples[J].Journal of Agricultural and Food Chemistry,2002,50:3030-3055.
[17]Wen C T P,Hussein S Z,Abdullah S,et al.Gelam andnenas honeys inhibit proliferation of HT 29 colon cancercells by inducing DNA damage and apoptosos while suppressinginflammation[J].Asian Pacific Journal of Cancer Prevention,2012,13:1605-1610.
[18]Blasa M,Angelino D,Gennari L,et al.The cellular antioxidantactivity in red blood cells(CAA-RBC):A newapproach to ioavailability and synergy of phytochemicalsandbotanical extracts[J].Food Chemistry,2011,125:185-191.
[19]Jubri Z,Rahim N B A,Aan G J.Manuka honey protectsmiddle-aged rats from oxidative damage[J].Clinics,2013,11(11):1446-1454.
[20]Al-Waili N.Intrapulmonary administration of natural honey solution,hyperosmolar dextrose or hypoosmolar distill water to normal individuals and to patients with type-2 diabetes mellitus or hypertension:their effects on blood glucose level,plasma insulin and C-peptide,blood pressure and peaked expiratory flow rate[J].European Journal of Medical Resource,2003,8(7):295-303.
[21]Munstedt K,Bohme M,Hauenschild A,et al.Consumption of rapeseed honey lead to higher serum fructose levels compared with analogue glucose/fructose solutions[J].European Journal of Clinical Nutrition,2011,65(1):77-80.
[22]Molan P C.Re-introducing Honey in the Management of Wounds and Ulcers-theory and practice[J].Ostomy/Wound Management,2002,48(11):28-40.
[23]Molan P C.Potential of honey in the treatment of wounds and burns[J].American Journal of Clinical Dermatology,2001,2(1):13-19.
[2]Salim O,Pauls,Mostapha B B,et al.HPLC sugar profiles of Algerian honeys[J].Food chemistry,2010,121(2):561-568.
[3]王丽,罗红霞,句荣辉,等.蜂蜜营养成分、抗氧化成分及有毒有害物质研究进展[J].食品工业,2014,35(10):227-230.
[4]徐贤,顾振宇.蜂蜜酿造过程中糖分的变化规律[J].食品与机械,2015(6):88-91.
[5]刘小力.10种蜂产品氨基酸组成测定与比较分析[J].食品科技,2009(1):81-83.
[6]Solayman M,Islam M,Paul S,et al.Physicochemical Properties,Minerals,Trace Elements,and Heavy Metals in Honey of Different Origins:A Comprehensive Review[J].Comprehensive Reviews in Food Science and Food Safety.2016.15(1):219-233.
[7]Hrassnigg N,Brodschneider R,Fleischmannp,et al.Worker bees(Apis mellifer L.)are able to utilizestarch fuel for flight while drones are not[Z].38th Apimondia Int.Apic.Congr.Standing Commission of Bee Biology,2003.
[8]袁秀泉.蜂蜜中的酶[J].蜜蜂杂志,2002,(1):11.
[9]Oderickk J W.The contribution of catalase and other natural products to the antibacterial activity of honey:a review[J].Food Chem,2000,71:235-239.
[10]Tomas-Barberan FA,Martos I,Ferreres,F,et al.E.HPLCflavonoid Porfiles as markers for the botanical origin of European unifolarl honeys.Journal of the Science Foodand Agricult ure,2001,81(5):485-496.
[11]Ferreres,Andrade P,Floral nectar phenolics as biochemical markesfor the botanical originofheatherhoney.Z.Lebensm.Unters.Forsch,1996,202(1):40-44.
[12]Alissandrakis.Aroma investigation of unifloral Greek citrus honey using solid-phase microextracion coupled to gas chromatographic-mass spectrometric analysis[J].Food Chemistry,2007,100(1):396-404.
[13]Bang LM,Buntting C,Molan P.The effect of dilution on therate of hydrogen peroxide production in honey and its implicationsfor wound healing[J].J Altern Complement Med,2003,9(2):267-273.
[14]黄东萍,蒋贵发,周文誉,等.几种蜂蜜对幽门螺旋杆菌的体外抗菌作用[J].时珍国医国药,2006,17(1):1989-1990.
[15]Vela L,Lorenzo C,Perez R A.Antioxidant capacity of Spanish honeys and its correlation with polyphenol contentand other physicochemical properties[J].Journal ofthe Science of Food and Agriculture,2007,87:1069-1075.
[16]Gheldof N,Engeseth N J.Antioxidant capacity of honeyfrom various floral sources based on the determination ofoxygen radical absorbance capacity oxidation in humanserum samples[J].Journal of Agricultural and Food Chemistry,2002,50:3030-3055.
[17]Wen C T P,Hussein S Z,Abdullah S,et al.Gelam andnenas honeys inhibit proliferation of HT 29 colon cancercells by inducing DNA damage and apoptosos while suppressinginflammation[J].Asian Pacific Journal of Cancer Prevention,2012,13:1605-1610.
[18]Blasa M,Angelino D,Gennari L,et al.The cellular antioxidantactivity in red blood cells(CAA-RBC):A newapproach to ioavailability and synergy of phytochemicalsandbotanical extracts[J].Food Chemistry,2011,125:185-191.
[19]Jubri Z,Rahim N B A,Aan G J.Manuka honey protectsmiddle-aged rats from oxidative damage[J].Clinics,2013,11(11):1446-1454.
[20]Al-Waili N.Intrapulmonary administration of natural honey solution,hyperosmolar dextrose or hypoosmolar distill water to normal individuals and to patients with type-2 diabetes mellitus or hypertension:their effects on blood glucose level,plasma insulin and C-peptide,blood pressure and peaked expiratory flow rate[J].European Journal of Medical Resource,2003,8(7):295-303.
[21]Munstedt K,Bohme M,Hauenschild A,et al.Consumption of rapeseed honey lead to higher serum fructose levels compared with analogue glucose/fructose solutions[J].European Journal of Clinical Nutrition,2011,65(1):77-80.
[22]Molan P C.Re-introducing Honey in the Management of Wounds and Ulcers-theory and practice[J].Ostomy/Wound Management,2002,48(11):28-40.
[23]Molan P C.Potential of honey in the treatment of wounds and burns[J].American Journal of Clinical Dermatology,2001,2(1):13-19.