蜂蜜抑菌成分与作用机制研究进展

Research Progress on Chemical Composition Analysis and Antibacterial Effect of Honey

蜂蜜是一种含有糖类、矿物质、氨基酸、维生素、酚类和挥发化合物等多种营养元素的天然产品,被证实具有抗菌性、抗氧化、保肝等特性,因其巨大疗养价值而使其受到消费者的高度信赖。近年来,蜂蜜功能保健效用的研究受到关注,但对蜂蜜的活性成分尤其是抑菌机制研究尚不深入。对蜂蜜的活性成分和蜂蜜抑菌机制进行综述,旨在为蜂蜜抑菌剂开发和蜂蜜提取物的应用提供理论依据。

Honey is a natural product containing a variety of nutritional elements such as sugars,minerals,amino acids,vitamins,phenols and volatile compounds.It has been proved to have antibacterial,antioxidant and liver protection properties,and is highly trusted by consumers because of its huge convalescence value.In recent years,the health care effect of honey has attracted much attention,but its active ingredients,especially its bacteriostatic mechanism,have not been studied deeply.The active ingredients and bacteriostatic mechanism of honey are reviewed in order to provide theoretical basis for the development of bacteriostatic agents and application of honey extracts.