麦卢卡蜂蜜挥发性成分的测定及与抗菌性相关性分析

Determination of volatile compounds in Manuka honey and its antibacterial properties

采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)-气相色谱质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对麦独素(unique Manuka honey factor,UMF)和甲基乙二醛(methyl glyoxal,MGO)两个体系不同抗菌级别的新西兰麦卢卡蜂蜜的挥发性成分进行检测,并分析和研究了挥发性成分与抗菌性之间的相关性。研究表明:所有麦卢卡蜂蜜样品中共检测出100种挥发性成分,主要包括酮类、醛类、醇类和酯类等,其中含量最高的物质为邻甲氧基苯乙酮。甲基乙二醛、邻甲氧基苯乙酮、2-甲基苯并呋喃、2-甲氧基-苯酚和2-乙酰-5-甲基呋喃与麦卢卡蜂蜜的抗菌性呈一定的正相关性。

A headspace solid phase micro-extraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)method was developed to determine volatile compounds of New Zealand Manuka honey,which was from two different antibacterial grades and two systems of MGO and UMF.Also,the correlation between volatile compounds and antibacterial properties was analyzed and studied.A total of 100 volatile compounds have been identified in all Manuka honey samples,mainly including lactones,aldehydes,alcohols,and esters,etc.And the substance with the highest content was ortho-methoxyacetophenone.Results showed that the antibacterial property of Manuka honey was positively correlated with Methyl glyoxal,ortho-methoxyacetophenone,2-methylbenzofuran,o-methoxyphenol and 2-acetyl-5-methylfuran.