蜂王浆在常温储存条件下品质变化的研究  

Study on Quality Changes of Royal Jelly during Storage at Room Temperature

作　　者：张红城[1] 孙丽萍[1] 董捷[1] 唐凤培[1] 张智武[1] 徐响[1] 

机构地区：[1]中国农业科学院蜜蜂研究所农业部国家蜂产品加工专业分中心,北京100093

出　　处：《食品科学》2007年第11期159-161,共3页Food Science

基　　金：国家"十一五"科技支撑项目(2006BAD06B04);农业部基本科研业务费专项课题(200703);中国农业科学院蜜蜂研究所所长基金(200605)

摘　　要：本实验对常温条件下储存5个月的蜂王浆的品质进行了研究。通过SDS-PAGE凝胶电泳,发现王浆中两种水溶性蛋白85.2kD(葡萄糖氧化酶)和60.7kD(MRJP-4)发生降解,并且比57kD蛋白降解得明显,这表明85.2kD(葡萄糖氧化酶)和60.7kD(MRJP-4)可以作为王浆新鲜程度的标志性成分。研究还发现蜂王浆褐变的程度随着时间的增加而增加,而且蜂王浆的褐变与蛋白质有关,是蛋白质的糖基化结果,因此蜂王浆在储存过程中的褐变是美拉德反应的结果。This experiment studied the quality of royal jelly （RJ） stored for up to 5 months at room temperature. It was found by SDS-PAGE that two major fractions of RJ were 85.2 kD （glucose oxidase） and 60.7 kD （MRJP-4）, and they were degraded more obviously than 57 kD protein. 85.2 kD （glucose oxidase） and 60.7 kD （MR JP-4） could be regarded as a marker for freshness of RJ. The browning degree of RJ increased with prolong of storage time, and the browning of RJ was concerned with glycosylation of protein. The quality deterioration of RJ was due to the Maillard reaction during storage.

关 键 词：蜂王浆 新鲜度 褐变 

分 类 号：TS201.21[轻工技术与工程—食品科学]