The main objective of this study was to determine the effects of heat treatment on the physicochemical, antioxidant, and antimicrobial properties of Kelulut, Tualang, and Acacia honey. Each type of honey was heated to 50, 75, and 90 °C, with unheated honey used as a control. The results indicate that the pH and color intensity of Kelulut, Tualang, and Acacia honey increased after heat treatment. Antioxidant values increased as the temperature of the heat-treated honey increased. Additionally, the antimicrobial properties of heat-treated honey decreased with the increase of heating temperature. For agar well diffusion, only Kelulut honey has a zone of inhibition encompassing all temperatures. In general, the physicochemical and antioxidant properties of honey increased and antimicrobial properties decreased in the heat-treated honey. Kelulut honey showed better antioxidant and antimicrobial properties than Tualang and Acacia honey. In conclusion, heat treatment up to 90 °C can improve the physicochemical and antioxidant properties of honey.

这项研究的主要目的是确定热处理对Kelulut，Tualang和Acacia蜂蜜的理化，抗氧化剂和抗菌特性的影响。将每种类型的蜂蜜加热至50、75和90°C，并以未加热的蜂蜜作为对照。结果表明，热处理后Kelulut，Tualang和Acacia蜂蜜的pH值和颜色强度增加。抗氧化剂值随着热处理蜂蜜温度的升高而增加。另外，热处理蜂蜜的抗菌性能随着加热温度的升高而降低。对于琼脂良好的扩散，只有Kelulut蜂蜜具有涵盖所有温度的抑制区。通常，在热处理过的蜂蜜中，蜂蜜的理化和抗氧化性能增强，而抗菌性能下降。Kelulut蜂蜜显示出比Tualang和Acacia蜂蜜更好的抗氧化和抗菌性能。总之，高达90°C的热处理可以改善蜂蜜的理化和抗氧化性能。