关键词: 成熟蜂蜜, 成分变化, 淀粉酶值, 脯氨酸, 抑菌能力

Abstract: In order to explore the changes of main components and antibacterial properties of honey during natural ripening and provide a theoretical basis for the production of mature honey, the amylase value was determined by spectrophotometry, the components of honey were analyzed by high performance liquid chromatography (HPLC) with low- and high-concentration and caps of honey, and the antibacterial activities of honey against Escherichia coli, Staphylococcus aureus and Candida albicans were tested by plate colony counting method. The results showed that the water content of low-concentration honey was （241.12±11.02）mg·g-1, which was significantly higher than high-concentration honey  and capping honey (P<0.05). With the increasing of of honey maturity, the content of proline, fructose and amylase increased significantly (P<0.05), but the content of sucrose decreased significantly (P<0.05). In vitro bacteriostasis results showed that all three honey samples displayed strong antibacterial effects on the 3 pathogens, and the inhibition rate reached more than 85%, and high concentration honey and capped honey had the better antibacterial effect against Staphylococcus aureus and Candida albicans especially (P<0.05). In conclusion, the water content, amylase activity and proline content could be used as indicators to characterize the ripe degree of honey. Honey generally had strong bacteriostatic ability, which was enhanced with the improvement of honey-ripening.

Key words: ripe honey, composition change, amylase value, proline, bacteriostatic ability