Chemical Components and Antioxidant Activity of Acacia Honey from Beijing

doi:10.7506/spkx1002-6630-201209017

Abstract

Abstract: Antioxidant compounds from Acacia honey from Beijing were enriched by column chromatography and detected by high-performance liquid chromatography. The antioxidant activity of these compounds was evaluated by DPPH radical-scavenging assay. Eight compounds were detected in Acacia honey, which were chlorogenic acid, caffeic acid, p-coumaric acid, kaempferol, isorhamnetin, pinocembrin, chrysin and galangin at the content range of 9.5－257.8μg/100 g. Meanwhile, a significant difference in DPPH radical-scavenging capacity was also observed. In terms of both the content and antioxidant capacity, kaempferol could be recognized as the most representative antioxidant component of Acacia honey from Beijing.

Key words: Acacia honey, chemical components, antioxidant activity, DPPH radical, kaempferol

CLC Number:

S896.1

SUNLi-ping，MUXue-feng，SHIHai-yan，XUXiang，PANGJie. Chemical Components and Antioxidant Activity of Acacia Honey from Beijing[J]. FOOD SCIENCE, 2012, 33(9): 77-80.

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Chemical Components and Antioxidant Activity of Acacia Honey from Beijing

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