The origin of methylglyoxal in New Zealand manuka (Leptospermum scoparium) honey

被引：218
|
作者：
Adams, Christopher J. [1 ]
Manley-Harris, Merilyn [1 ]
Molan, Peter C. [2 ]
机构：
[1] Univ Waikato, Dept Chem, Hamilton 3240, New Zealand
[2] Univ Waikato, Dept Biol Sci, Hamilton 3240, New Zealand
来源：
CARBOHYDRATE RESEARCH | 2009年 / 344卷 / 08期
关键词：
New Zealand manuka honey; Methylglyoxal; Dihydroxyacetone;
D O I：
10.1016/j.carres.2009.03.020
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Methylglyoxal in New Zealand manuka honey has been shown to originate from dihydroxyacetone, which is present in the nectar of manuka flowers in varying amounts. Manuka honey, which was freshly produced by bees, contained low levels of methylglyoxal and high levels of dihydroxyacetone. Storage of these honeys at 37 degrees C led to a decrease in the dihydroxyacetone content and a related increase in methylglyoxal. Addition of dihydroxyacetone to clover honey followed by incubation resulted in methylglyoxal levels similar to those found in manuka honey. Nectar washed from manuka flowers contained high levels of dihydroxyacetone and no detectable methylglyoxal. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1050 / 1053
页数：4
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