冀 乐1,2，祁珊珊1,3，郑红星1,3*，陈思敏1,4，闫文睿1,3，胡颖俊1,4
（1.陕西理工大学生物科学与工程学院，汉中 723000；
2.陕西省资源生物重点实验室，汉中 723000；
3.秦巴生物资源与生态环境省部共建国家重点实验室，汉中 723000；
4.陕南秦巴山区资源综合开发协同创新中心，汉中 723000）
摘要:蜂蜜约含有181种营养与功能活性物质，这些物质赋予了蜂蜜电导率、淀粉酶活性和pH等物理性质及补中、润燥、止痛和解毒等功效。近年来国内外研究表明，蜂蜜中的多酚类物质在促进人体健康方面显示出了较好的效果，如抗氧化、抗炎、抗菌、保肝解酒和降血压等。而在新冠病毒流行期间，蜂蜜在抗新冠病毒及其缓解症状方面发挥了较好的协助作用，其功能受到科研工作者的广泛关注。该文综述了蜂蜜的基本物质和功能作用，揭示了其在功能食品领域的应用前景，为其在大健康产业应用提供参考。
关键词: 蜂蜜；营养成分；多酚类物质；功能活性；作用机理
中图分类号：S896.1 文献标识码：A 文章编号：1674-506X（2024）02-0101-0007
Research Progress on Nutritional Composition and Functional Activity of Honey
JI Le1,2, QI Shanshan 1,3, ZHENG Hongxing 1,3*, CHEN Simin1,4, YAN Wenrui 1,3,HU Yingjun1,4
(1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China;
2. Shaanxi Key Laboratory Bio-resources, Hanzhong 723000, China;
3. State Key Laboratory of Biological Resources and Ecological Environment of Qinba Areas, Hanzhong 723000, China;
4. Collaborative Innovation Center for Comprehensive Development of Bio-Resources in Qinba Mountain Area of Southern Shaanxi , Hanzhong 723000, China)
Abstract: Honey contains about 181 kinds of nutrient and functional active substances, which give honey physical properties such as conductivity, amylase activity and pH, as well as the effects of tonifying, moisturizing, relieving pain and detoxifying. In recent years, studies at home and abroad have shown that the polyphenols in honey have shown good effects in promoting human health, such as antioxidant, anti-inflammatory, antibacterial, hepatoprotective and hangover and blood pressure reduction. During the epidemic of the new coronavirus, honey has played a good role in anti-coronavirus, and its symptoms have been alleviated, so its function has received extensive attention from scientific researchers. In this paper, the basic substances and functional functions of honey are reviewed, and its application prospect in the field of functional food is revealed, so as to provide a reference for its application in the health industry.
Keywords: honey; nutrients; polyphenols; functional activity; mechanism of action
doi: 10.3969/j.issn.1674-506X.2024.02-016
收稿日期：2023-05-24
基金项目：陕西省科技厅重点研发计划项目（2023-YBNY-185；2024NC-YBXM-179）；陕西省教育厅地方专项（23JC020）；秦巴生物资源与生态环境省部共建国家重点实验室市校共建专项项目（SXC-2103, SXJ-2301）；陕西省秦创原科学家＋工程师项目（2023KXJ-255）
作者简介：冀乐（1999-），男，硕士研究生，研究方向：功能食品开发与评价。
*通讯作者：郑红星（1981-），男，博士，副教授。研究方向：功能性食品开发利用研究。
引用格式:冀乐,祁珊珊,郑红星,等.蜂蜜营养成分及其功能活性研究进展[J].食品与发酵科技,2024,60(2):101-107.
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