导读：蜂蜜中的总酚和总黄酮含量越高；蜂蜜的总酚含量与其抗氧化活性相关性极显著(R²=0 881**)；整体上表现出蜂蜜颜色越深，总酚与总黄酮含量越高，其抗氧化能力越强。

 

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1.李琦智;朱敏;任德曦 The effectiveness and application of honey 2004

2.顾雪竹,李先端,钟银燕,毛淑杰 蜂蜜的现代研究及应用[期刊论文]-中国实验方剂学杂志 2007(6)

3.温玉顺 Honey,royal jelly helps anti-cancer 2005

4.Aljadi AM;Kamaruddin MY Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys 2004

5.Jasna B;Ur sˇka D;Mojca J Evaluation of the phenolic content,antioxidant activity and colour of Slovenian honey 2007

6.Letícia E;Ana P;Leandro M Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portual honey 2008

7.Singleton VI;Rossi JA Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents 1965

8.Robert S;Leslaw J Antioxidant activity and phenolic composition of herbhoneys 2009

9.Lihu Y;Nivedita D;Francisco A Flavonoids,phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys 2003

10.Dina A;Nassima C;Meriem B Antioxidant capacity and phenol content of selected Algerian medicinal plants 2009(112)

11.Rodrigo S;Helena T Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method 2009(112)