Some minor constituents of honey samples were determined through a fluorometric-chemical characterization method and related multifactorially with their antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa and with their geographical origin. Rotated principal component analysis identified five significant components in honey: three related to antibacterial activity and linked to phenolic compounds; Maillard products; proteins; the concentration of H2O2 at 3 and 24 h of incubation; and a tyrosine-containing entity. On the other hand, five constituents (phenolic compounds were the most relevant) allowed the classification of honey samples by geographical origin with 87% certainty. The results showed that phenolic compounds and Maillard products are related to the sustained production of H2O2 over time, which in turn boosts the antibacterial activity of honey. Native flora could promote this capability. The results showed the effect of geographic origin on the content of the analyzed minor constituents of honey, particularly phenolic compounds.

中文翻译：

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蜂蜜的微量成分，抗菌活性和地理来源之间的关系：多因素角度。

蜂蜜样品中的一些次要成分是通过荧光化学表征方法确定的，并且与它们对金黄色葡萄球菌和铜绿假单胞菌的抗菌活性以及地理来源具有多重相关性。旋转主成分分析确定了蜂蜜中的五个重要成分：三个与抗菌活性相关并与酚类化合物有关；另一个与酚类化合物有关。美拉德产品；蛋白质 孵育3和24小时后H2O2的浓度；和含酪氨酸的实体。另一方面，五种成分（酚类化合物最相关）可以按地理来源对蜂蜜样品进行分类，确定性为87％。结果表明，酚类化合物和美拉德产品与H2O2的持续生产有关，反过来又增强了蜂蜜的抗菌活性。本地植物区系可以促进这种能力。结果表明，地理来源对蜂蜜，尤其是酚类化合物的微量成分含量有影响。