Identification and quantitative levels of antibacterial components of some New Zealand honeys

摘要

High performance liquid chromatograms of the phenolic fraction of l9 samples of New Zealand manuka honey, some with high levels of non-peroxide antibacterial activity and some with no such activity, were identical, which indicated that phenolic components of this honey are not responsible for the presence or absence of this activity in manuka honey. Similarly, the result showed that geography does not influence the phenolic composition of manuka honey. Antibacterial bee peptides and the antibacterial β- triketone leptospermone were not detected in manuka honey. Methyl syringate constituted approximately 70/100 w/w of the phenolic fraction of manuka honey and can be regarded as a floral marker for this honey. High performance 1iquid chromatographic profiles of the phenolic components of manuka, heather, clover and beech honeydew honeys were significantly different and could be used to differentiate honeys if they can be shown to be as consistent as those of manuka honey.