Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original Paper
Study on antibacterial chemical composition and antibacterial activity of Hengshan Astragalus honey
Yongfang Zhang Jia DingFengzhi TangMingming WangYang ChenBoyan MaShuying LiYa ZhangHai BaiJuan WangHong Li Zhang
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2024 Volume 30 Issue 3 Pages 409-417


In order to better explore the antibacterial chemical constituents and antibacterial activity of Astragalus Hengshan honey. In this study, Hengshan Astragalus honey was taken as the research object, and Shanxi Jingtiao honey, Shanxi Acacia honey, Xinjiang Jujube honey and Longxi Astragalus honey were taken as the control. The bacteriostatic effect of Hengshan Astragalus honey on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa was evaluated by drilling method through physicochemical experiment and UHPLC-MS. The results showed that the pH value of Hengshan Astragalus honey was low (4.02) and the flavonoid content was high (0.349 mg·g−1). There were abundant bacteriostatic secondary metabolites in honey. 87 kinds of key bacteriostatic secondary metabolites were identified and selected by UHPLC-MS, including phenols, alkaloids and flavonoids. Maltotriose, D-2-aminobutyric acid and artemisinin were antibacterial markers of Hengshan Astragalus honey. The inhibition degree of Hengshan Astragalus honey on the three kinds of bacteria was Escherichia coli> Pseudomonas aeruginosa> Staphylococcus aureus. In summary: Honey is rich in bacteriostatic metabolites, and the bacteriostatic effect is affected by multiple indexes. The antibacterial component of Hengshan Astragalus honey is flavonoids, which has the best antibacterial effect on Escherichia coli. Honey is a natural antibacterial resource.

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© 2024 by Japanese Society for Food Science and Technology
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