摘要
蜂蜜是我国传统的药食同源食品,有着广为人知的抗菌功效。本文综述了蜂蜜中抗菌活性成分的研究进展,以期为制造出高附加值的蜂蜜产品提供参考。
Honey is a traditional medicine food homologous food in China, which has a well-known antibacterial effect. In this paper, research progress on antibacterial active ingredients in honey was reviewed in order to provide reference for produce honey with high added value.
作者
周帆
陈碧霄
杨淼
乔玲
张驰
Zhou Fan;Chen Bixiao;Yang Miao;Qiao Ling;Zhang Chi(Nanjing Institute of Product Quality Inspection,Nanjing 210019,China)
出处
《现代食品》
2020年第11期6-7,共2页
Modern Food
基金
国家重点研发计划专项(编号:2017YFF0211201)
南京市市场监督管理局科技项目(编号:KJ2018015)。
关键词
蜂蜜
抗菌活性成分
研究进展
Honey
Active ingredients
Research progress
