Study on the efficacy of flavonoids in the antibacterial properties of honey

OBJECTIVE To understand the relationship between the antibacterial activity of honey and the content of flavonoids. METHODS UV method was used to determine the content of total flavonoids in honey, and UPLC-MS/MS method was used to determine the content of flavonoids by 12 kinds of flavonoids as control. The antibacterial properties of honey in different mass fractions was detected by using the method of plate method. RESULTS Seven commercial honey contain flavonoids, but due to the different nectar plants, there was significant difference in the content of total flavonoids, of which the date honey(Qianhong) content was the highest(87.138 μg·g^-1), rose honey(Qinghai) was the lowest(28.649 μg·g^-1). The contents of 12 kinds of flavonoids in different honey were different. The proportion of chrysin in total flavonoids content was the highest(85.1%), followed by pinocembrin kaempferol and apigenin. All the samples showed a certain antibacterial activity, but the antibacterial effect was different with the varieties of honey, and the higher total flavonoids content, the better antibacterial activity. CONCLUSION The content of flavonoids and the antibacterial activity of honey are positively related to some degree, antibacterial properties of honey can be used for further identification of genuine and supposititious honey.