To investigate the phenolic components of Qinling Apis cerana honey, the physiochemical indexes, and ultra high performance liquid chromatography Q exactive HFX mass spectrometer(UHPLC-QE-MS) were tested in the honey sample. The Oxford cup tests, minimum inhibitory concentration (MIC), growth curves and field emission scanning electron microscopy (FESEM) were used to analysis its phenolic extract antibacterial properties against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 25922. Physicochemical indexes of Qinling A. cerana honey were pH 5.61, moisture content (17.86±0.06)%, total sugar concentration 69.78%,fructose content 36.33%, glucose content 32.04%, sucrose content 1.41%, and amylase activity 26.4 °Gothe. The total phenolic contents and total flavonoids in the extract were (377.85±1.33) mg GAE/kg and (109.38±0.05) mg RUE/kg, respectively. A total of 40 phenolic compounds were qualitative based on UHPLC-QE-MS, which 11 were phenolic compounds, and 29 were flavonoid compounds. Kaempferol and kaempferide were two typical components of our sample. The MIC against S. aureus and E. coli were 2.5 and 5.0 mg/mL, respectively. The growth curves of S. aureus and E. coli were inhibited with the increase of Qinling A. cerana honey phenolic extract. The cell surface of S. aureus and E. coli were significantly collapsed and shrunk, and two pathogens were inhibited after treated with the phenolic extracts. Overall, the Qinling A. cerana honey exhibited low moisture content, high sugar concentration, high amylase activity and high TPC and TFC properties. And its phenolic extracts could effectively inhibit the growth of S. aureus, E. coli, and exhibit great potential as a natural antibacterial resource.
WANG Yin
,
LIU Cailing
,
GOU Xinyi
,
YUE Tianli
,
CAO Wei
. Phenolic compounds of Qinling Apis cerana honey and its antimicrobial activity against foodborne pathogens[J]. Food and Fermentation Industries, 2022
, 48(7)
: 154
-159
.
DOI: 10.13995/j.cnki.11-1802/ts.029851
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