Department of Food and Nutritional Sciences, University of Reading, Whiteknights P.O. Box 226, Reading RG6 6AP, UK.
Food Chem. 2012 Dec 1;135(3):1448-54. doi: 10.1016/j.foodchem.2012.06.012. Epub 2012 Jun 15.
The antimicrobial activity of Manuka honey is of major interest to beekeepers and the honey industry. In this study, the effect of high hydrostatic pressure and thermal treatments on antimicrobial activity and quality parameters (principally, diastase number and hydroxymethylfurfural levels (HMF)) of Manuka honey were investigated. The honey was subjected to different pressures (100-800MPa) at 25°C for a range of holding times (15-120min). The antimicrobial activity was found to increase with applied pressure for a given holding time, while the diastase number and HMF levels remained, more or less, unaffected. The percentage inhibition in microbial growth correlated linearly (R(2)=0.94) with methyglyoxal concentration in the honey after treatment over the entire range of pressure, temperature and holding times studied. Maximum percentage inhibition (78.83%) was achieved when honey was subjected to 800MPa compared to the control (57.93%). Thermal treatments at higher temperatures were found to have a detrimental effect on antimicrobial activity based on percentage inhibition as well as methylglyoxal content. Thus, it can be concluded that the levels of methylglyoxal, and therefore the antimicrobial effect of Manuka honey, can be enhanced by using high pressure processing without adversely affecting honey quality.
麦卢卡蜂蜜的抗菌活性引起了养蜂人和蜂蜜行业的极大关注。在这项研究中，研究了高静压和热处理对麦卢卡蜂蜜抗菌活性和质量参数（主要是酶活性数和羟甲基糠醛水平（HMF））的影响。蜂蜜在 25°C 下在不同压力（100-800MPa）下保持不同的时间（15-120min）。结果表明，在给定的保持时间内，随着压力的增加，抗菌活性增加，而酶活性数和 HMF 水平基本保持不变。处理后蜂蜜中甲基乙二醛浓度与微生物生长抑制率呈线性相关（R²=0.94），研究了整个压力、温度和保持时间范围内。与对照（57.93%）相比，蜂蜜在 800MPa 下处理时抑制率最大（78.83%）。基于抑制率和甲基乙二醛含量，发现较高温度的热处理对抗菌活性有不利影响。因此，可以得出结论，通过使用高压处理可以提高麦卢卡蜂蜜的甲基乙二醛水平，从而提高其抗菌效果，而不会对蜂蜜质量产生不利影响。
