热处理波兰蜂蜜的抗菌活性。

Antimicrobial activity of heat-treated Polish honeys.

机构信息

UTP University of Science and Technology, Department of Biology and Animal Environment, Mazowiecka 28, 85-084 Bydgoszcz, Poland.

Nicolaus Copernicus University in Toruń, L. Rydygier Collegium Medicum in Bydgoszcz, Department of Microbiology, Skłodowska-Curie 9 M., 85-094 Bydgoszcz, Poland.

出版信息

Food Chem. 2021 May 1;343:128561. doi: 10.1016/j.foodchem.2020.128561. Epub 2020 Nov 17.

DOI:10.1016/j.foodchem.2020.128561

PMID:33267984

Abstract

Bactericidal properties of honey depend on botanical and geographical origin, where thermal treatment can have a significant affect. The aim of this study was to investigate the effect of temperature on minimum bactericidal concentration (MBC), vitamin C content, total polyphenols content and antioxidant capacity of ferric reducing antioxidant potential (FRAP) of several nectar honey varieties from northern Poland (lime, rapeseed, multifloral and buckwheat). The honeys were subjected to thermal treatment at 22 °C, 42 °C, 62 °C, 82 °C and 100 °C for two exposure times. The results showed a significant reduction of antimicrobial properties (MBC ⩾50%) at 82 °C and 62 °C after 15 and 120 min exposure time for most samples. Short time exposure reduced vitamin C content (⩽50 %) but increased total polyphenols content (⩾27%) and FRAP value (⩾106%).

摘要

蜂蜜的杀菌性能取决于植物学和地理来源，其中热处理会产生重大影响。本研究旨在探讨温度对来自波兰北部的几种花蜜蜂蜜（酸橙、油菜、杂色和荞麦）的最小杀菌浓度（MBC）、维生素 C 含量、总多酚含量和铁还原抗氧化能力（FRAP）的影响。将蜂蜜在 22°C、42°C、62°C、82°C 和 100°C 下分别处理 15 分钟和 120 分钟。结果表明，大多数样本在 82°C 和 62°C 下暴露 15 分钟和 120 分钟后，抗菌性能（MBC ⩾50%）显著降低。短时间暴露会降低维生素 C 含量（⩽50%），但会增加总多酚含量（⩾27%）和 FRAP 值（⩾106%）。