| 五种蜂蜜抗氧化性的测定 |
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| 引用本文： | 颜平萍,张永云,王涛,李四康,范路军,和绍禹,李卫真.五种蜂蜜抗氧化性的测定[J].蜜蜂杂志,2014(1):4-7. |
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| 作者姓名： | 颜平萍 张永云 王涛 李四康 范路军 和绍禹 李卫真 |
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| 作者单位： | [1]云南农业大学动物科学技术学院,云南昆明650201 [2]云南农业大学东方蜜蜂研究所,云南昆明650201 [3]云南农业大学农科专业基础实验教学示范中心,云南昆明650201 |
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| 基金项目： | 现代农业产业技术体系（蜜蜂）（编号：CARS-45-ksj14）;动物科学技术学院第四届正大大学生科技创新行动基金. |
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| 摘 要： | 以野坝子蜜、油菜蜜、苕子蜜、野藿香蜜、茴香蜜等5种单花种蜜为研究对象,测定其总酚含量、还原力以及对1,1-二苯基-2-苦肼基(DPPH自由基)、超氧阴离子自由基的体外清除能力。结果显示,5种蜂蜜的总酚含量和还原力有差异。总酚含量范围从143.962±14.600μg/g到376.376±13.180μg/g;0.1g/mL蜂蜜样品浓度的还原力范围从0.209±0.002到0.365±0.031。5种蜂蜜均对自由基具有清除作用,清除率随蜂蜜样品浓度增大而提高。蜂蜜清除自由基的能力与总酚含量、还原力呈现正相关。
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| 关 键 词： | 蜂蜜 抗氧化性 总酚 自由基 |
Measurement on Antioxidant Activity of Honeys |
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| YAN Ping-ping,ZHANG Yong-yun,WANG Tao,LI Si-kang,FAN Lu-jun,HE Shao-yu,LI Wei-zhen.Measurement on Antioxidant Activity of Honeys[J].Journal of Bee,2014(1):4-7. |
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| Authors: | YAN Ping-ping ZHANG Yong-yun WANG Tao LI Si-kang FAN Lu-jun HE Shao-yu LI Wei-zhen |
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| Institution: | 1.Faculty of Animal Science and Technology, Yunnan Agriculture University, Kunming, Yunnan 650201, China; 2. Apis Cerana Research Institute, Yunnan Agriculture University, Kunming, Yunnan 650201, China; 3.Teaching Demonstration Center of the Basic Experiments of Agriculture Majors, Yunnan Agriculture University, Kunming, Yunnan 650201, China) |
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| Abstract: | 5 kinds of sealed honeys （Elshohzia rugulosa, Bras- sica rapa, Vicia dasycarpa, Salvia plectranthoides, Foeniculum vulgare） were collected as samples. Total phenolic content, reducing power and radical-scavenging activities （1,1-diphenyl-2-picrylhy- drazyl radical and superoxide anion radical） in vitro were analyzed. The results showed that total phenolic content and reducing power differ widely among different kinds of honey. Total phenolic content varied from 143.962 ± 14.600 μg/g to 376.376 ± 13.180μg/g and reducing power ranged from 0.209 ± 0.002 to 0.365 ± 0.031. Each kind of honey samples could scavenge free radicals, and clearance rates improved with sample concentration increasing. Radical- scav- enging activities were positive correlatied to total phenolic contents and reducing powers. |
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| Keywords: | honey zntioxidant totalphenolic content free radical |
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