This study is focused on the potential antimicrobial activity of honey phenolic compounds against Gram positive and Gram negative bacteria. For this purpose phenolic compounds were isolated from 33 Iranian honeys obtained from different botanical and geographical origins using solid-phase extraction (SPE). Characterization of honey extracts was carried out by HPLC-DAD-ESI-QTOF/MS. Minimum inhibitory concentration (MIC) and inhibition zone were used to determine the antimicrobial capacity of honey phenolic extracts against Gram positive (Staphylococcus aureus and Enterococcus faecalis) and Gram negative bacteria (Escherichia coli and Pseudomonas aeruginosa). The results shown that E. coli was the most sensitive bacteria and P. aeruginosa the most resistant strain. Moreover, five phenolic extracts shown lower MIC values than the whole honey pointing out that honey phenolic fraction may exert antimicrobial activity by itself and be a source of bioactive compounds to develop functional ingredients.

这项研究的重点是蜂蜜酚类化合物对革兰氏阳性和革兰氏阴性细菌的潜在抗菌活性。为此，使用固相萃取（SPE）从33种来自不同植物和地理来源的伊朗蜂蜜中分离出酚类化合物。通过HPLC-DAD-ESI-QTOF / MS进行蜂蜜提取物的表征。最小抑菌浓度（MIC）和抑菌圈用于确定蜂蜜酚类提取物对革兰氏阳性菌（金黄色葡萄球菌和粪肠球菌）和革兰氏阴性菌（大肠杆菌和大肠杆菌）的抗微生物能力。铜绿假单胞菌（Pseudomonas aeruginosa）。结果表明，大肠杆菌是最敏感的细菌，铜绿假单胞菌是最耐药的菌株。此外，五种酚类提取物的MIC值均低于整个蜂蜜，并指出蜂蜜酚类成分可能自身发挥抗菌活性，并且是开发功能成分的生物活性化合物的来源。