三种蜂王浆蛋白质的营养评价  

Nutritional Assessment of Three Kinds of Royal Jelly Protein

作　　者：吴黎明[1] 薛晓锋[1] 张金振[1] 陈芳[1] 周金慧[1] 赵静[1] 

机构地区：[1]中国农业科学院蜜蜂研究所,北京100093

出　　处：《天然产物研究与开发》2010年第6期1093-1097,共5页Natural Product Research and Development

基　　金：国家自然科学基金项目(30771636);现代农业(蜂)产业技术体系岗位科学家研究经费

摘　　要：采用国际上通用的营养价值评价方法,全面评价了中蜂王浆、意蜂王浆和卡蜂王浆蛋白质的营养价值。三种王浆的必需氨基酸含量分别占其氨基酸总量的42.88%,40.98%和42.72%,含硫氨基酸为第一限制氨基酸。蛋白质的化学评分(CS)、氨基酸评分(AAS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)和氨基酸比值系数分(SRCAA)计算结果表明,三种蜂王浆都是良好的蛋白源,但中蜂王浆蛋白质的营养价值高于意蜂王浆和卡蜂王浆,明显与常规品质评价指标10-HDA的含量高低顺序不同。The international adopted nutrient value assessment method was applied to the overall assessment of the protein nutrient value of royal jelly（RJ）secreted by Chinese bees,Italian bees,and Carnica bees.The total essential amino acid contents of the three kinds of RJ were 42.88%,40.98% and 42.72% accounting for their corresponding total amino acid contents,respectively,and sulphur-containing amino acid was the first limiting amino acid.The results of chemical score（CS）,amino acid score（AAS）,essential amino acid index（EAAI）,biological value（BV）,nutritional index（NI）,and score of ratio coefficient of amino acid（SRCAA）of protein showed that the three kinds of RJ could all be considered as good resources of protein,and the protein nutrient value of RJ secreted by Chinese bees was higher than that of Italian bees and Carnica bees.The results existed big differences to the order of the 10-HDA contents of three kinds of RJ.

关 键 词：蜂王浆 蛋白质 氨基酸 营养评价 

分 类 号：Q58[生物学—生物化学] R284.1[医药卫生—中药学]