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Analysis of Bactericidal Components in Japanese Honeys

机译：日本蜂蜜杀菌成分分析

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It is known that the factors identified as contributing to the bactericidal activity of honeys are the high sugar concentration, hydrogen peroxide (H_(2)O_(2)) and low pH, and its bactericidal components depend on honey plant and natural environment. Manuka honey has been studied a lot about bactericidal effect. However, since Japanese honeys are mainly used as food, detailed analyzes of bactericidal components and its actions have not been reported. Therefore, we analyzed bactericidal components contained in nine Japanese honeys using Lucigenin-CL-HPLC. As our results, four species components of H_(2)O_(2), glucose, fructose and methylglyoxal were detected from nine Japanese honeys. The H_(2)O_(2) concentrations were 4.1 × 10~(-5) - 1.8 × 10~(-4) mol/L, the glucose concentrations were 1.4 - 2.8 mol/L, the fructose concentrations were 1.9 - 2.4 mol/L, the methylglyoxal concentrations were 4.0 × 10~(-3) - 1.6 × 10~(-2) mol/L. In this study, we confirmed that methylglyoxal is also contained in Japanese honeys, although it is a bactericidal component which is reported to be characteristic of manuka honey. It is considered that the further study of Japanese honeys is useful for more safe use, quality control, and clinical application.
机译：众所周知，鉴定为蜂蜜杀菌活性的因素是高糖浓度，过氧化氢（H_（2）O_（2））和低pH，其杀菌组分取决于蜂蜜植物和天然环境。麦卢卡蜂蜜已经研究了很多关于杀菌效果。然而，由于日本蜂蜜主要用作食物，因此尚未报告杀菌组分的详细分析及其作用。因此，我们分析了使用Lucigenin-Cl-HPLC含有九个日本蜂蜜中含有的杀菌成分。作为我们的结果，从九个日本蜂蜜中检测到H_（2）O_（2），葡萄糖，果糖和甲基乙二醛的四种种组分。 H_（2）O_（2）浓度为4.1×10〜（-5） - 1.8×10〜（-4）Mol / L，葡萄糖浓度为1.4-2.8mol / L，果糖浓度为1.9-2.4 Mol / L，甲基乙二醛浓度为4.0×10〜（-3） - 1.6×10〜（-2）mol / l。在这项研究中，我们证实甲基乙二醛也包含在日本蜜糖中，尽管它是一种杀菌组分，据报道是麦卢卡蜂蜜的特征。据认为，日本蜂蜜的进一步研究可用于更安全使用，质量控制和临床应用。

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