期刊
FOOD CHEMISTRY
卷 141, 期 3, 页码 1772-1781出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.04.092
关键词
Manuka honey; Antibacterial activity; Flavonoids; Pyrrole
资金
- WaikatoLink Ltd.
- commercialisation and technology transfer company of the University of Waikato
The flavonoid components of New Zealand manuka (Leptospermum scoparium) honey have been quantified in a series of 31 honeys of varying non-peroxide antibacterial activity to clarify discrepancies between previous studies reported in the literature. Total flavonoid content was 1.16 mg/100 g honey. The principal flavonoids present were pinobanksin, pinocembrin, luteolin and chrysin and together these represented 61% of the total flavonoid content. 1, 2-formyl-5-(2-methoxyphenyl)-pyrrole, which was weakly correlated with the non-peroxide antibacterial activity, was isolated from the flavonoid fraction and separately synthesised. 1 did not display inhibitory activity against Staphylococcus aureus in vitro and thus the origin of the correlation, which is still unknown, is not a direct contribution. (C) 2013 Elsevier Ltd. All rights reserved.
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