Adams Christopher J, Boult Cherie H, Deadman Benjamin J, Farr Judie M, Grainger Megan N C, Manley-Harris Merilyn, Snow Melanie J
Chemistry Department, University of Waikato, Private Bag 3105, Hamilton, New Zealand.
Carbohydr Res. 2008 Mar 17;343(4):651-9. doi: 10.1016/j.carres.2007.12.011. Epub 2008 Jan 14.
Using HPLC a fraction of New Zealand manuka honey has been isolated, which gives rise to the non-peroxide antibacterial activity. This fraction proved to be methylglyoxal, a highly reactive precursor in the formation of advanced glycation endproducts (AGEs). Methylglyoxal concentrations in 49 manuka and 34 non-manuka honey samples were determined using a direct detection method and compared with values obtained using standard o-phenylenediamine derivatisation. Concentrations obtained using both the methods were similar and varied from 38 to 828 mg/kg.
利用高效液相色谱法从新西兰麦卢卡蜂蜜中分离出了一部分具有非过氧化物抗菌活性的成分。结果证明该成分是甲基乙二醛，它是晚期糖基化终末产物（AGEs）形成过程中的一种高反应性前体。采用直接检测法测定了49份麦卢卡蜂蜜和34份非麦卢卡蜂蜜样品中的甲基乙二醛浓度，并与使用标准邻苯二胺衍生化法获得的值进行了比较。两种方法测得的浓度相似，范围在38至828毫克/千克之间。
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