一种测定蜂蜜中过氧化氢酶活性的改进方法

A modified method to determine the catalase activity in honey

过氧化氢是蜂蜜的主要抑菌成分之一,其抑菌活性与蜂蜜中过氧化氢酶密切相关。过氧化氢酶在蜂蜜中普遍存在,建立测定方法对评价蜂蜜抑菌活性和内在质量有重要意义。实验参照Huidobro等人的方法,对蜂蜜中过氧化氢酶活性的测定方法进行了改进,并测定了5种单花种蜂蜜中过氧化氢酶的活性。结果表明,不同种类的单花种蜂蜜中过氧化氢酶活性存在较大差异,湖北荆州油菜蜜的过氧化氢酶活性最高,为(204.3±3.8)×10-3/(min·g),河北石家庄产的枣花蜜的酶活性最低,仅为(8.1±0.6)×10-3/(min·g)。中国蜂蜜中的过氧化氢酶的活性因蜂蜜种类、产地不同存在较大差异。

The major antibacterial component in honey is hydrogen peroxide whose antibacterial effect is closely related to the catalase in honey. Hydrogen peroxide exists in honey widely,so it is significant to establish its determination method to evaluate honey＇s antibacterial property and its intrinsic quality. In this paper,we modified a method to determine the catalase activity of honey referring to the method of Huidobro et al and the catalase activities of 5kinds of unifloral honey samples were determined. The results showed that the catalase activity varied apparently between different kinds of Chinese unifloral honey. Rape honey from Jingzhou,Hubei Province had the highest catalase activity with the value of（ 204. 3 ± 3. 8） × 10- 3/（ min·g）,and the lowest activity appeared in jujube honey from Shijiazhuang,Hebei Province with the value of（ 8. 1 ± 0. 6） × 10- 3/（ min·g）. The catalase activities of Chinese unifloral honey with different types or different producing areas were diverse.