PRZYBYŁOWSKI P, WILCZY$ \acute{\text{И}}$SKA A. Honey as an Environmental Marker[J]. Food Chemistry, 2001, 74(3): 289-291. doi: 10.1016/S0308-8146(01)00153-4
BOGDANOV S, JURENDIC T, SIEBER R, et al. Honey for Nutrition and Health: A Review[J]. Journal of the American College of Nutrition, 2008, 27(6): 677-689. doi: 10.1080/07315724.2008.10719745
AJIBOLA A, CHAMUNORWA J P, ERLWANGER K H. Nutraceutical Values of Natural Honey and Its Contribution to Human Health and Wealth[J]. Nutrition & Metabolism, 2012, 9: 61.
ALVAREZ-SUAREZ J M, GIAMPIERI F, BATTINO M. Honey as a Source of Dietary Antioxidants: Structures, Bioavailability and Evidence of Protective Effects Against Human Chronic Diseases[J]. Current Medicinal Chemistry, 2013, 20(5): 621-638. doi: 10.2174/092986713804999358
ALVAREZ-SUAREZ J M, GASPARRINI M, FORBES-HERNÁNDEZ T Y, et al. The Composition and Biological Activity of Honey: A Focus on Manuka Honey[J]. Foods, 2014, 3(3): 420-432. doi: 10.3390/foods3030420
Sultan Ayoub Meo S A A A, Ansari M J. Role of Honey in Modern Medicine[J]. Saudi Journal of Biological Sciences. 2017, 24(5): 975-978. doi: 10.1016/j.sjbs.2016.12.010
ALMASAUDI S. The Antibacterial Activities of Honey[J]. Saudi Journal of Biological Sciences, 2021, 28(4): 2188-2196. doi: 10.1016/j.sjbs.2020.10.017
RANNEH Y, AKIM A M, HAMID H A, et al. Honey and Its Nutritional and Anti-Inflammatory Value[J]. BMC Complementary Medicine and Therapies, 2021, 21(1): 30. doi: 10.1186/s12906-020-03170-5
EDO G I, ONOHARIGHO F O, AKPOGHELIE P O, et al. Natural Honey (Raw Honey): Insights on Quality, Composition, Economic and Health Effects: A Comprehensive Review[J]. Food Science and Engineering, 2023, 4(2): 265-293.
DA SILVA P M, GAUCHE C, GONZAGA L V, et al. Honey: Chemical Composition, Stability and Authenticity[J]. Food Chemistry, 2016, 196: 309-323. doi: 10.1016/j.foodchem.2015.09.051
ASHAGRIE TAFERE D. Chemical Composition and Uses of Honey: A Review[J]. Journal of Food Science and Nutrition Research, 2021, 4(3): 194-201.
ZHANG X H, GU H W, LIU R J, et al. A Comprehensive Review of the Current Trends and Recent Advancements on the Authenticity of Honey[J]. Food Chemistry: X, 2023, 19: 100850. doi: 10.1016/j.fochx.2023.100850
ANJOS O, CAMPOS M G, RUIZ P C, et al. Application of FTIR-ATR Spectroscopy to the Quantification of Sugar in Honey[J]. Food Chemistry, 2015, 169: 218-223. doi: 10.1016/j.foodchem.2014.07.138
EL SOHAIMY S A, MASRY S H D, SHEHATA M G. Physicochemical Characteristics of Honey from Different Origins[J]. Annals of Agricultural Sciences, 2015, 60(2): 279-287. doi: 10.1016/j.aoas.2015.10.015
PONTIS J A, DA COSTA L A M A, DA SILVA S J R, et al. Color, Phenolic and Flavonoid Content, and Antioxidant Activity of Honey from Roraima, Brazil[J]. Food Science and Technology, 2014, 34(1): 69-73. doi: 10.1590/S0101-20612014005000015
BECERRIL-SÁNCHEZ A L, QUINTERO-SALAZAR B, DUBLÁN-GARCÍA O, et al. Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color[J]. Antioxidants, 2021, 10(11): 1700. doi: 10.3390/antiox10111700
WANG Y, GOU X Y, YUE T L, et al. Evaluation of Physicochemical Properties of Qinling Apis Cerana Honey and the Antimicrobial Activity of the Extract Against Salmonella Typhimurium LT2 in Vitro and in Vivo[J]. Food Chemistry, 2021, 337: 127774. doi: 10.1016/j.foodchem.2020.127774
ZHANG X H, QING X D, MU S T, et al. Authentication of Honey of Different Nectar Sources and Antioxidant Property Evaluation by Phenolic Composition Analysis with Chemometrics[J]. Food Control, 2021, 124: 107900. doi: 10.1016/j.foodcont.2021.107900
GUO J W, DING Q, ZHANG Z W, et al. Evaluation of the Antioxidant Activities and Phenolic Profile of Shennongjia Apis cerana Honey through a Comparison with Apis mellifera Honey in China[J]. Molecules, 2023, 28(7): 3270. doi: 10.3390/molecules28073270
MERECZ-SADOWSKA A, SITAREK P, KUCHARSKA E, et al. Antioxidant Properties of Plant-Derived Phenolic Compounds and Their Effect on Skin Fibroblast Cells[J]. Antioxidants, 2021, 10(5): 726. doi: 10.3390/antiox10050726
HERMOSÍN I, CHICÓN R M, DOLORES CABEZUDO M. Free Amino Acid Composition and Botanical Origin of Honey[J]. Food Chemistry, 2003, 83(2): 263-268. doi: 10.1016/S0308-8146(03)00089-X
邓重梨, 张媛, 向建英, 等. 不同产地藏红花游离氨基酸比较分析[J]. 中国野生植物资源, 2023, 42(3): 26-31.
ZHAO L L, LIANG X W, WU L M, et al. Use of Isoquinoline Alkaloids as Markers for Identification of Honey and Pollen from Macleaya Cordata (Willd.) R. Br[J]. Journal of Food Composition and Analysis, 2018, 66: 237-243. doi: 10.1016/j.jfca.2017.12.029
EL-SOFANY A, AL NAGGAR Y, NAIEM E, et al. Authentication of the Botanical and Geographic Origin of Egyptian Honey Using Pollen Analysis Methods[J]. Journal of Apicultural Research, 2020, 59(5): 946-955. doi: 10.1080/00218839.2020.1720950
WANG L F, NING F J, LIU T, et al. Physicochemical Properties, Chemical Composition, and Antioxidant Activity of Dendropanax Dentiger Honey[J]. LWT, 2021, 147: 111693. doi: 10.1016/j.lwt.2021.111693
ZHU M, ZHAO H A, WANG Q, et al. A Novel Chinese Honey from Amorpha Fruticosa L. Nutritional Composition and Antioxidant Capacity in Vitro[J]. Molecules, 2020, 25(21): 5211. doi: 10.3390/molecules25215211
QIAO J T, CHEN L H, KONG L J, et al. Characteristic Components and Authenticity Evaluation of Rape, Acacia, and Linden Honey[J]. Journal of Agricultural and Food Chemistry, 2020, 68(36): 9776-9788. doi: 10.1021/acs.jafc.0c05070
SUN L P, SHI F F, ZHANG W W, et al. Antioxidant and Anti-Inflammatory Activities of Safflower (Carthamus Tinctorius L.) Honey Extract[J]. Foods, 2020, 9(8): 1039. doi: 10.3390/foods9081039
国家卫生健康委员会, 国家市场监督管理总局. 食品安全国家标准食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定: GB 5009.8—2023[EB/OL]. (2023-09-06)[2024-11-26]. https://sppt.cfsa.net.cn:8086/db?type=2&guid=BAFA6180-AC96-40C3-8041-BEE53DB97D68.
张敏. 树参蜂蜜活性功能与组分的筛选和鉴别[D]. 北京: 中国农科院, 2023.
中华人民共和国海关总署. 蜂蜜中18种游离氨基酸的测定高效液相色谱-荧光检测法: SN/T 5223—2019[S]. 北京: 中国标准出版社, 2020: 1-3.
桑丽琴, 许升全. 基于蜂蜜孢粉学鉴定秦岭中华蜜蜂的蜜源木本植物[J]. 环境昆虫学报, 2021, 43(2): 379-386.
蔡雨娇, 孙丽萍, 张雪琦. 神农架林区中蜂蜜理化指标及抗氧化活性分析[J]. 食品研究与开发, 2020, 41(14): 183-187.
伊作林, 张雪琦, 张猛, 等. 江西省4种特色中蜂蜜的理化指标及其品质分析[J]. 蜜蜂杂志, 2024, 44(7): 1-6.
黄伦, 周静月, 倪伟成, 等. 甘孜州3种特色中蜂蜜抗氧化和抑菌活性分析[J]. 蜜蜂杂志, 2023, 43(11): 1-5.
郭静雯, 张志伟, 丁琼, 等. 神农架林区西南和东北区域中蜂蜜理化性质比较研究[J]. 食品安全质量检测学报, 2023, 14(5): 191-200.
SHAMSUDIN S, SELAMAT J, SANNY M, et al. Influence of Origins and Bee Species on Physicochemical, Antioxidant Properties and Botanical Discrimination of Stingless Bee Honey[J]. International Journal of Food Properties, 2019, 22(1): 239-264. doi: 10.1080/10942912.2019.1576730
张国志, 李珊珊, 郑火青, 等. 6种蜂蜜的抗氧化和抑菌活性研究[J]. 中国蜂业, 2022, 73(11): 66-70.
WANG X R, CHEN Y X, HU Y X, et al. Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins[J]. ACS Food Science & Technology, 2022, 2(2): 206-220.
师丰丰, 尹欣, 张海峰, 等. 尼勒克县新疆黑蜂蜂蜜游离氨基酸的测定及分析[J]. 食品工业科技, 2022, 43(11): 276-283.
杨雪梅, 朱鑫麗, 张楠, 等. 薰衣草蜂蜜抗氧化成分及其抗氧化能力分析[J]. 食品科技, 2023, 48(7): 57-63.
CHENG L H, WANG X X, LIU A J, et al. Phenylalanine Deprivation Inhibits Multiple Myeloma Progression by Perturbing Endoplasmic Reticulum Homeostasis[J]. Acta Pharmaceutica Sinica B, 2024, 14(8): 3493-3512. doi: 10.1016/j.apsb.2024.04.021
HAMDI E, HIDOURI S, MUNIZ-GONZALEZ A B, et al. The Role of Glutamic Acid-Modified Silica Nanoparticles in Promoting Brain Health[J]. Advances in Redox Research, 2024, 10: 100095. doi: 10.1016/j.arres.2024.100095
JARA C P, DE ANDRADE BERTI B, MENDES N F, et al. Glutamic Acid Promotes Hair Growth in Mice[J]. Scientific Reports, 2021, 11(1): 15453. doi: 10.1038/s41598-021-94816-y
SUEN P K, ZHENG L Z, YANG Q Q, et al. Lysine-Rich Rice Partially Enhanced the Growth and Development of Skeletal System with Better Skeletal Microarchitecture in Young Rats[J]. Nutrition Research, 2024, 121: 67-81. doi: 10.1016/j.nutres.2023.11.005
孙同川. 重庆市志[M]. 四川: 四川大学出版社, 1992: 574-579.
刘沛垚, 张彩彩, 张志明, 等. 白马雪山木本植物萌生特征及其海拔分异格局[J]. 应用生态学报, 2025, 36(2): 418-426.
祁鹏卫, 张贤. 2000-2019年重庆市植被覆盖时空变化特征及其驱动因素[J]. 生态学报, 2022, 42(13): 5427-5436.
魏鑫鑫, 姚俊修, 吴德军, 等. 接骨木活性成分及其生物活性研究进展[J]. 食品研究与开发. 2022, 43(20): 218-224.