Dżugan Małgorzata, Sowa Patrycja, Kwaśniewska Monika, Wesołowska Monika, Czernicka Maria
Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland.
Department of Bioenergy Technology, Faculty of Biology and Agriculture, University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland.
Plant Foods Hum Nutr. 2017 Mar;72(1):74-81. doi: 10.1007/s11130-016-0593-y.
Three groups of products enriched with herbs were studied: (1) commercial herb honeys (n = 5) produced by bees fed a syrup with an herbal extract, (2) natural herbal honey (n = 3) produced by bees from the nectar of herbs, and (3) creamed multifloral honey with added dried herbs (n = 5). As a control, multifloral honey (n = 5) was used. The physicochemical parameters (i.e., sugar extract, water content, specific rotation, conductivity, hydroxymethylfurfural content, pH and acidity), sugar profiles (HPLC analysis), antioxidant activity and total phenolic compounds content of the studied samples were compared. Although great diversity in the basic properties of the studied products was observed, they were comparable to multifloral honey and complied with honey regulations. Significant differences in sugar composition were observed, and adversely positive rotation (excluding nettle herb honey) was detected in group 1, likely resulting from the change in bee feeding. The best antioxidant activity for creamed honeys with dried herbs (group 2) was investigated, whereas herb honeys (group 1) exhibited similar antioxidant properties as multifloral honey. The use of controlled feeding of bees appears to be an effective method of enriching honey with desirable plant bioactive components to create innovative bee products.
（1）商业草药蜂蜜（n = 5），由喂食含草药提取物糖浆的蜜蜂生产；（2）天然草药蜂蜜（n = 3），由采集草药花蜜的蜜蜂生产；（3）添加了干草药的奶油多花蜂蜜（n = 5）。作为对照，使用了多花蜂蜜（n = 5）。比较了所研究样品的理化参数（即糖提取物、水分含量、旋光度、电导率、羟甲基糠醛含量、pH值和酸度）、糖谱（高效液相色谱分析）、抗氧化活性和总酚化合物含量。尽管观察到所研究产品的基本特性存在很大差异，但它们与多花蜂蜜相当且符合蜂蜜法规。观察到糖组成存在显著差异，并且在第1组中检测到反向正旋光（荨麻草药蜂蜜除外），这可能是由于蜜蜂喂食的变化所致。对添加干草药的奶油蜂蜜（第2组）的最佳抗氧化活性进行了研究，而草药蜂蜜（第1组）表现出与多花蜂蜜相似的抗氧化特性。控制蜜蜂的喂食似乎是一种有效的方法，可以使蜂蜜富含所需的植物生物活性成分，从而创造出创新的蜂产品。
