College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan 430070, PR China; Key Laboratory of Environment Correlative Doietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, PR China.
Food Chem. 2018 Jun 30;252:243-249. doi: 10.1016/j.foodchem.2018.01.115. Epub 2018 Jan 20.
The biochemical properties of buckwheat honey, including contents of sugars, proteins, total phenols, methylglyoxal (MGO), minerals and phenolic compounds, were determined in comparison with those of manuka honey. Buckwheat honey has higher contents of sugars, proteins and total phenols but a lower content of MGO than manuka honey. Buckwheat honey contains abundant minerals involved in a number of vital functions of the human body as does manuka honey, and has even higher contents of Fe, Mn and Zn. In buckwheat honey, p-hydroxybenzoic acid, chlorogenic acid and p-coumaric acid are the dominant phenolic compounds. Moreover, the antibacterial and cellular antioxidant activities of buckwheat honey were compared with those of manuka honey. Buckwheat honey exhibits antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa, comparable with manuka honey, and the cellular antioxidant activity of buckwheat honey is higher than that of manuka honey. Our results suggest that buckwheat honey has great nutritional and commercial potentials.
荞麦蜜的生化特性，包括糖、蛋白质、总酚、甲基乙二醛（MGO）、矿物质和酚类化合物的含量，与麦卢卡蜂蜜进行了比较。荞麦蜜的糖、蛋白质和总酚含量高于麦卢卡蜂蜜，但 MGO 含量较低。荞麦蜜含有丰富的矿物质，这些矿物质参与人体的许多重要功能，与麦卢卡蜂蜜一样，荞麦蜜还含有更高含量的铁、锰和锌。在荞麦蜜中，对羟基苯甲酸、绿原酸和对香豆酸是主要的酚类化合物。此外，还比较了荞麦蜜和麦卢卡蜂蜜的抗菌和细胞抗氧化活性。荞麦蜜对金黄色葡萄球菌和铜绿假单胞菌具有抗菌活性，与麦卢卡蜂蜜相当，而荞麦蜜的细胞抗氧化活性高于麦卢卡蜂蜜。我们的研究结果表明，荞麦蜜具有巨大的营养和商业潜力。
