蜂蜜成熟过程中主要成分和抑菌特性变化研究

为探究蜂蜜在自然成熟过程中其主要成分和抑菌特性变化，为生产成熟蜂蜜提供理论基础，以低、高浓度和封盖蜂蜜为研究对象，采用分光光度法测定其淀粉酶值、并通过高效液相色谱对蜂蜜进行成分分析，以及采用平板菌落计数法测试3种蜂蜜对大肠杆菌、金黄色葡萄球菌、白色念珠菌的抑菌活性。结果表明：低浓度蜂蜜的水分含量为（241.12±11.02）mg·g-1，显著高于高浓度蜂蜜和封盖蜂蜜（P<0.05）。随着蜜蜂成熟度的升高，其脯氨酸、果糖的含量以及淀粉酶活性显著上升（P<0.05），蔗糖含量显著下降（P<0.05）。体外抑菌结果显示，3种蜂蜜样品均对大肠杆菌、金黄色葡萄球菌和白色念珠菌产生强烈的抑菌效果，抑菌率达到85%以上，且高浓度蜂蜜和封盖蜂蜜对金黄色葡萄球菌和白色念珠菌的抑菌效果显著优于低浓度蜂蜜（P<0.05）。综上所述，水分含量、淀粉酶活性和脯氨酸含量可在一定程度上表征蜂蜜的成熟度；蜂蜜普遍具有较强的抑菌能力，且随着成熟度的提高而增强。

Research on Changes of Main Components and Antibacterial Properties During Honey Ripening Process

In order to explore the changes of main components and antibacterial properties of honey during natural ripening and provide a theoretical basis for the production of mature honey, the amylase value was determined by spectrophotometry, the components of honey were analyzed by high performance liquid chromatography (HPLC) with low- and high-concentration and caps of honey, and the antibacterial activities of honey against Escherichia coli, Staphylococcus aureus and Candida albicans were tested by plate colony counting method. The results showed that the water content of low-concentration honey was （241.12±11.02）mg·g-1, which was significantly higher than high-concentration honey and capping honey (P<0.05). With the increasing of of honey maturity, the content of proline, fructose and amylase increased significantly (P<0.05), but the content of sucrose decreased significantly (P<0.05). In vitro bacteriostasis results showed that all three honey samples displayed strong antibacterial effects on the 3 pathogens, and the inhibition rate reached more than 85%, and high concentration honey and capped honey had the better antibacterial effect against Staphylococcus aureus and Candida albicans especially (P<0.05). In conclusion, the water content, amylase activity and proline content could be used as indicators to characterize the ripe degree of honey. Honey generally had strong bacteriostatic ability, which was enhanced with the improvement of honey-ripening.