利用聚丙烯酰胺凝胶电泳技术分析蜂蜜蛋白质行为  

SDS-PAGE Analysis Honey Protein Behavior

作　　者：邓建军[1] 焦霞 杨海霞[3] 王毕妮[1] 程妮[1] 高慧[1] 曹炜[1] 

机构地区：[1]西北大学化工学院,陕西西安710069 [2]天水市麦积区妇幼保健所,甘肃天水741020 [3]西安交通大学医学院,陕西西安710061

出　　处：《食品科学》2012年第14期188-191,共4页Food Science

基　　金：西安市科技攻关计划项目(NC10018(18)2010-2013年);陕西省自然科学基金项目(2012JQ2019;FG11363);中央高校基本科研业务费专项(08143078)

摘　　要：拟采用蛋白质电泳技术对蜂蜜的电泳行为进行分析,以探索蜂蜜蛋白质行为,为蜂蜜真伪鉴别开辟一条新途径,测定不同品种、不同产地的蜂蜜与掺假蜂蜜蛋白质含量以及SDS-PAGE电泳行为。结果表明:不同品种、不同产地的蜂蜜其蛋白质含量与电泳行为有明显的差异;掺假蜂蜜蛋白质含量明显低于真蜂蜜,但二者的SDS-PAG E谱图差别不大。An investigation of honey protein behavior can offer the opportunity to find a new approach to distinguish between adulterated and authentic honey products. In the present study, the electrophoretic behavior and content of honey protein from different floral sources and different geographic origins was explored by means of SDS-PAGE technique. The results indicated that the electrophoretic behavior and content of honey protein varied with floral sources and geographic origins. Protein content was far lower in adulterated honey compared to authentic honey, while little difference in their SDS-PAGE patterns was observed.

关 键 词：蜂蜜 蛋白质 电泳 掺假检验 

分 类 号：TS201[轻工技术与工程—食品科学]