Phenolics and Carbohydrates in Buckwheat Honey Regulate the Human Intestinal Microbiota
Table 1
The contents of phenolics in buckwheat honey samples from different geographical origins (μg/100 g honey).
Samples (μg/100 g honey)
S1
S2
S3
S4
S5
S6
S7
S8
Benzoic acid
82.64
98.06
77.16
147.52
68.62
89.73
45.32
—
cis,trans-Abscisic acid
111.08
64.23
66.02
81.41
40.44
44.42
64.95
489.31
Gallic acid
109.55
182.15
83.65
150.52
63.47
66.17
38.25
—
Isoferulic acid
152.64
—
6.91
35.97
40.56
88.27
—
—
Methyl syringate
30.66
—
93.74
138.52
2.89
68.12
—
237.52
p-Coumaric acid
316.01
221.86
180.42
303.35
54.99
76.71
423.52
265.95
Ferulic acid
53.25
72.11
73.69
76.35
0.48
23.81
74.4
45.67
Protocatechuic acid
265.47
462.96
352.64
379.52
84.24
75.27
451.52
139.41
trans,trans-Abscisic acid
66.69
70.42
58.52
61.51
28.77
39.92
65.01
402.41
Vanillin
41.76
24.96
63.52
107.35
29.86
53.96
46.15
—
4-Hydroxybenzaldehyde
1092.35
564.04
1081.73
734.41
464.33
322.52
55.81
223.41
4-Hydroxy benzoic acid
65.79
275.43
188.89
231.21
43.22
48.58
72.96
64.25
Note. Average calculated from two independent analyses. (—): not detected. Sample 1 from Mongolia, sample 2 from Heilongjiang, sample 3 from Heilongjiang, sample 4 from Liaoning, sample 5 from Jilin, sample 6 from Henan, sample 7 from Shanxi, and sample 8 from Beijing.
