摘要: 目的 為了解蜂蜜的抗菌性與其黃酮類成分含量的相關(guān)性。方法 采用UV測(cè)定蜂蜜中的總黃酮含量；采用UPLC-MS/MS，以12種黃酮類成分為對(duì)照品對(duì)蜂蜜中的黃酮類成分及其含量進(jìn)行測(cè)定；以平皿法檢測(cè)蜂蜜和81%糖溶液在不同質(zhì)量分?jǐn)?shù)下的抗菌性能。結(jié)果 7個(gè)市售蜂蜜均含有黃酮類物質(zhì)，但因蜜源植物不同，總黃酮含量差異顯著，其中以棗花蜜（千紅）含量最高（87.138 μg·g-1），玫瑰花蜜（青海）含量最低（28.649 μg·g-1），12種黃酮類成分在各蜂蜜中的含量各不相同，其中以白楊素在總黃酮中含量占比最高，最高占比達(dá)85.1%，其次為生松素、山奈酚和芹菜素；供試蜂蜜和81%糖溶液均表現(xiàn)出一定的抗菌性，但抗菌效果因蜂蜜品種而異，其中總黃酮含量越高的蜂蜜，其抗菌性表現(xiàn)也較好，81%糖溶液的高滲性對(duì)黑曲霉和白色念珠菌不起作用。結(jié)論 黃酮類組分含量與蜂蜜的抗菌性呈一定程度的正相關(guān)，蜂蜜的抗菌性能可用于進(jìn)一步鑒別蜂蜜的真假。

Abstract: OBJECTIVE To understand the relationship between the antibacterial activity of honey and the content of flavonoids. METHODS UV method was used to determine the content of total flavonoids in honey, and UPLC-MS/MS method was used to determine the content of flavonoids by 12 kinds of flavonoids as control. The antibacterial properties of honey in different mass fractions was detected by using the method of plate method. RESULTS Seven commercial honey contain flavonoids, but due to the different nectar plants, there was significant difference in the content of total flavonoids, of which the date honey(Qianhong) content was the highest(87.138 μg·g-1), rose honey(Qinghai) was the lowest(28.649 μg·g-1). The contents of 12 kinds of flavonoids in different honey were different. The proportion of chrysin in total flavonoids content was the highest(85.1%), followed by pinocembrin kaempferol and apigenin. All the samples showed a certain antibacterial activity, but the antibacterial effect was different with the varieties of honey, and the higher total flavonoids content, the better antibacterial activity. CONCLUSION The content of flavonoids and the antibacterial activity of honey are positively related to some degree, antibacterial properties of honey can be used for further identification of genuine and supposititious honey.

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