比較埔里地區蜂蜜之抗氧化能力與相關活性成分

Determination of Antioxidant Activity and Associated Bioactive Compounds of Honey Samples in Puli Area

黃靖雯(Ching-Wen Huang)

指導教授 ： 吳立真

國立暨南國際大學/科技學院/應用化學學系/碩士(2019年)

https://doi.org/10.6837/ncnu201900214

摘要

蜂蜜是經由蜜蜂去採集植物上的花蜜，經過蜜蜂分泌唾液的酵素，分解轉化而成。蜂蜜中富含多酚和黃酮類化合物提供了良好的抗氧化活性，蜂蜜的蜜源不同也會使其酚類含量有所差異，本研究以埔里五種不同蜜源的蜂蜜進行抗氧化活性測試並比較之間的差異性。此五種蜂蜜分別為龍眼蜜、荔枝蜜、咸豐草蜜、烏桕蜜及豔山薑蜜，抗氧化活性測試包含清除DPPH自由基能力、ABTS清除力、FRAP還原能力，並用磷鉬酸酚試劑（Folin-Ciocalteu reagent）分析法量測其總酚類含量(38.15至67.15 mg GAE / 100 g蜂蜜)以及測定總類黃酮含量(9.5至19.5 mg RE / 100 g蜂蜜)。結果顯示，不同蜂蜜因花蜜來源不同，總酚類含量亦不同，進而影響了抗氧化活性之表現。其中以咸豐草蜜及龍眼蜜於多項抗氧化能力測定下，具有較佳之抗氧化能力；而另外三種蜜的抗氧化能力則較差。在蜂蜜中影響抗氧化能力的成分除了不同種酚類及黃酮類之外，如醣類、蛋白質、維生素等皆會影響抗氧化活性，這將是後續可以進一部探討的方向。

關鍵字

蜂蜜、抗氧化

並列摘要

The antioxidant capacity of five honey samples in Puli area was evaluated with their properties such as total phenol, total flavonoid content. The antioxidant activities analyzed by DPPH, ABTS, free radical scavenging capacity, and ferric reducing power were investigated. The honey was produced with different floral sources, including Longan, Lychee, Beggarticks, Chinese tallow tree, Shell Ginger. The results showed the content of total phenols ranged from 35.8 to 0.3 mg GAE / 100 g honey, and the content of total flavonoids ranged 9.5 from 19.5 mg RE / 100 g honey. In addition, the honeys from Longan and Beggarticks showed stronger antioxidant activity than the others. The antioxidant activities of honey could be attributed to the components such as polyphenol and flavonoid contents, minerals, proteins, free amino acids, enzymes, vitamins, and organic acids…etc.

並列關鍵字

honey, antioxidant activity

參考文獻

一、 英文部分

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