Anti-alcoholic effects of honeys from different floral origins and their correlation with honey chemical compositions
Anti-alcoholic effects of honeys from different floral origins and their correlation with honey chemical compositions
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DOI：
10.1016/j.foodchem.2019.02.058
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发表时间：
2019-07-15
期刊：
影响因子：
8.8
通讯作者：
Lu, Qun
中科院分区：
文献类型：
--
作者：
Guo, Peilin;Deng, Qiaoxin;Lu, Qun
比较了不同花源蜂蜜对酒精代谢的影响，并分析了其化学成分与抗酒精作用的相关性。结果表明，不同产地的5种蜂蜜对酒精代谢的影响不同，血液酒精去除率在18.01%~ 49.17%之间。红枣蜂蜜对血液中酒精的去除效果最好，同时显著提高了乙醇脱氢酶（ADH）和乙醛脱氢酶（ALDH）等酒精代谢酶的活性。化学成分分析还表明，来自不同花源的蜂蜜在糖、矿物质、抗坏血酸和酚类物质的含量上有很大差异。枣蜜中果糖/葡萄糖比值、抗坏血酸和酚类物质含量最高，矿物质含量较高，尤其是K、Ca、Mg、Fe、Cu、Zn和Mn。这种化学成分可能有助于其更好的抗酒精作用。
The effects of honeys from different floral origins on alcohol metabolism were compared, and the correlation between their chemical compositions and antialcholic effects was analyzed. The results demonstrated that the five types of investigated honeys from different floral origins had different effects on alcohol metabolism, and the blood alcohol removal rate by these honeys ranged from 18.01% to 49.17%. Ziziphus jujuba honey exhibited the best blood alcohol removal effect, and meanwhile significantly enhanced the activity of alcohol-metabolizing enzymes including alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). Chemical composition analysis also showed that honeys from different floral origins were considerably different in the contents of sugars, minerals, ascorbic acid and phenolics. Ziziphus jujuba honey had the highest fructose/glucose ratio, ascorbic acid and phenolics contents, and higher contents of minerals, especially K, Ca, Mg, Fe, Cu, Zn and Mn. This chemical composition might contribute to its better anti-alcoholic effect.