- 學位論文
台灣蜂蜜抗氧化活性分析及抗菌特性之研究
Antimicrobial and antioxidant properties of different floral sources honey in Taiwan
摘要
蜂蜜為蜜蜂採集花朵中的蜜汁，經由蜜蜂本身唾液的酵素將花蜜轉化，使花蜜釀製成穩定且黏稠的高能量物質。此外，蜂蜜不但可作為天然的抗氧化劑，也具有很廣的抗菌圖譜。本研究係針對台灣地區的蜂蜜進行抗氧化活性分析與抗菌特性測試並探討之間的差異性。蜂蜜之抗氧化活性測試包含清除DPPH自由基能力、清除氫氧自由基能力、清除超氧陰離子能力、抑制亞麻油酸氧化能力、螯合亞鐵離子能力及還原力，並分析其總蛋白質含量及總酚類含量。根據結果顯示，這6種蜂蜜在抗氧化活性表現上不僅皆具有良好的效力，且沒有顯著差異。其中，不同地區之蜂蜜會因蜜源植物不同，總酚類含量亦不同，進而影響抗氧化活性之表現。而在抗菌特性測試上，係利用抑菌環做篩選。由於蜂蜜的高含糖量、低pH值及來自蜜源植物的某些成分均具有抗菌作用，但不同種類之蜂蜜其抗菌物質的種類、含量及效果會因蜜源植物、採蜜量和不同產地而有所差異。根據結果顯示，不同種類之蜂蜜皆對Staphylococcus aureus、Staphylococcus intermedius B、Streptococcus alactolyticus、Citrobacter koseri、Hemolytic Escherichia coli、Vibrio parahaemolyticus具有良好的抑菌效果，其中，對革蘭氏陽性菌之抑菌效果較革蘭氏陰性菌之抑菌效果佳。
並列摘要
Honey is a natural sweet, thick sugary solution produced by honeybees. Honeybees collect the nectar or sweet juices from blossoms. It also can get from the secretion of living parts of plants or excretions of plant sucking insects on the living parts of plants. With their tongues, the honeybees suck out the nectar and keep it in sacs with these sweet juices, the honeybees fly back to their hive, store and leave in the honeycomb to ripen and mature. The aim of this study was to evaluate the antimicrobial and antioxidant properties of different floral sources and different collected places honey in Taiwan. The antioxidant properties including scavenging activity of α,α-diphenyl-β-picrylhydrazyl (DPPH) radicals, scavenging activity of hyhroxyl anion radicals, scavenging activity of superoxide anion radicals, inhibition of linoleic acid peroxidation, ferrous ion chelating ability, and reducing power. The results indicated that honey has antioxidative and radical scavenging properties, which are mainly due to its phenolic content. The phenolic compounds contributed significantly to the antioxidant capacity of honey but were not solely responsible for it. The antimicrobial activity of the various honey solutions was tested against ten bacterial strains using the well diffusion method. The data showed that honey exhibited wide range of antibacterial activity, especially highest antibacterial activity against Staphylococcus aureus and Staphylococcus intermedius B. In summary, these results revealed that the honey exhibited a wide range of biological effects and act as natural antioxidants. It proved that honey can be a good source of antioxidant and antimicrobial agent that might serve to protect human health.