蜂王浆室温储存过程中的褐变产物  

Browning Products of Royal Jelly during Storage at Room Temperature

作　　者：刘娟[1] 高铁俊[2] 董捷[1] 张红城[1] 

机构地区：[1]中国农业科学院蜜蜂研究所,北京100093 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科学》2012年第6期238-241,共4页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD33B04);国家蜂产业技术体系资助项目(CARS-45-KXJ18)

摘　　要：对室温条件下储存6个月的蜂王浆的褐变产物中末端糖基化产物(advanced glycation end products,AGEs)进行研究。利用三维荧光光谱和酶联免疫法测定蜂王浆中的因美拉德反应所产生的荧光物质pentodilysine和非荧光交联物羧甲基赖氨酸(CML)的含量变化。结果表明:pentodilysine和CML含量随着储存时间的延长而增加,且6个月后的CML含量为新鲜王浆的2.63倍,因此可以将pentodilysine和CML作为蜂王浆新鲜程度的质量指标。In this paper,advanced glycosylation products（AGEs） of browning products in royal jelly stored at room temperature for 6 months were investigated.The contents of fluorescent pentodilysine and non-fluorescent carboxymethyl lysine（CML） produced by Maillard reaction were measured by three-dimensional fluorescence spectra and ELISA,respectively.Results indicated that the contents of pentodilysine and CML increased in royal jelly during the storage period at room temperature,and the content of CML in royal jelly after six-month storage revealed 2.63 fold enhancement when compared with that in fresh royal jelly.Therefore,CML and pentodilysine can be recognized as freshness indicator of royal jelly.

关 键 词：蜂王浆 褐变产物 末端糖基化产物 

分 类 号：TS201.2[轻工技术与工程—食品科学]