The excellent antibacterial activity of manuka honey has been well-documented and is often evaluated according to the unique manuka factor (UMF) index. UMF is determined by an assay based on a bacterial culture, which is time-consuming and does not allow for quantitative analysis. This study developed a simple and rapid method for UMF evaluation using fluorescence fingerprints, principal component analysis (PCA), and partial least squares (PLS) regression. Manuka honey samples were diluted four times with water and fluorescence was observed at three wavelength combinations, namely 260–300 (excitation; ex) to 370 (emission; em) nm, 340 (ex) to 480 nm (em), and 440 (ex) to 520 nm (em), that are mainly attributed to lepteridine, leptosperin, 2-methoxybenzoic acid, and N-methyl phenazinium. Analyzing fluorescence fingerprints using PCA and PLS regression provided a reliable evaluation of the UMF in manuka honey and could be used to differentiate between manufacturers.

麦卢卡蜂蜜的出色抗菌活性已得到充分证明，并经常根据独特的麦卢卡因子（UMF）指数进行评估。通过基于细菌培养物的测定来确定UMF，这是费时的并且不能进行定量分析。这项研究开发了一种简单快速的方法，用于使用荧光指纹，主成分分析（PCA）和偏最小二乘（PLS）回归进行UMF评估。麦卢卡蜂蜜样品用水稀释四倍，并在三种波长组合下观察到荧光，即260–300（激发； ex）至370（发射； em）nm，340（ex）至480 nm（em）和440（em）。 ex）到520 nm（em），主要归因于瘦啶，瘦素，2-甲氧基苯甲酸和N-甲基吩嗪鎓。使用PCA和PLS回归分析荧光指纹图谱提供了对麦卢卡蜂蜜中UMF的可靠评估，可用于区分制造商。