蜂产品的多酚化合物概况、总酚和类黄酮含量，以及抗氧化和抗菌特性。
The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products.
机构信息
Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 45f Słoneczna Street, 10-718 Olsztyn, Poland.
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland.
出版信息
Molecules. 2022 Feb 15;27(4):1301. doi: 10.3390/molecules27041301.
This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC-PDA-MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in bee pollen, gallic acid in the bee bread and honey, while pinobanksin was the major compound of beeswax. The data showed that bee pollen and bee bread had a stronger antioxidant potential than honey and beeswax. Moreover, the antibacterial activity of the bee products was studied using 14 bacterial strains. Bee bread's and bee pollen's antimicrobial activity was higher towards Gram-negative strains. In comparison, honey was more potent in inhibiting Gram-positive bacteria. Our study indicates that bee products may represent valuable sources of bioactive compounds offering functional properties.
本研究旨在描述蜜蜂产品（蜂粮、蜂花粉、蜂蜡和百花蜜）的酚类化合物组成、总酚（TPC）和类黄酮（TFC）含量以及抗氧化和微生物特性。TP 和 TF 含量的顺序如下：蜂花粉＞蜂粮＞蜂蜡＞蜂蜜。UPLC-PDA-MS/MS 分析可鉴定出 20 种多酚。在蜂花粉中，芥子酸占主导地位，在蜂粮和蜂蜜中，没食子酸占主导地位，而 pinobanksin 则是蜂蜡的主要成分。数据表明，蜂花粉和蜂粮的抗氧化能力强于蜂蜜和蜂蜡。此外，还使用 14 种细菌菌株研究了蜜蜂产品的抗菌活性。蜂粮和蜂花粉对革兰氏阴性菌的抗菌活性更高。相比之下，蜂蜜对革兰氏阳性菌的抑制作用更强。本研究表明，蜜蜂产品可能是具有功能特性的生物活性化合物的有价值来源。
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