不同水解度蜂王浆蛋白体外抗氧化活性的分析  

Analysis of antioxidant activity of different hydrolysis degree of royal jelly proteins in vitro

作　　者：付中民[1] 李益武[1] 缪晓青[1] 

机构地区：[1]福建农林大学蜂疗研究所,教育部蜂产品加工与应用工程中心,福州350002

出　　处：《食品科技》2012年第9期54-57,共4页Food Science and Technology

基　　金：现代农业产业技术体系建设专项(CARS-45-KXJ19)

摘　　要：探讨不同水解度的蜂王浆蛋白水解物在体外的抗氧化活性,为新蜂王浆制品的研制提供理论依据。测定了不同酶解度的蜂王浆蛋白酶解物在体外对DPPH自由基清除能力、羟自由基清除能力、还原力和抗脂质过氧化能力。得出蜂王浆蛋白对DPPH自由基清除能力、羟自由基清除能力、还原力和抗脂质过氧化能力的最佳水解度分别为4.18%、4.50%、4.18%、4.50%。该结论对今后研制具有不同抗氧化功能的蜂王浆制品,具有一定的理论指导价值。The anti-oxidant activities of the different hydrolysis degree of royal jelly protein in vitro were discussed to provide a theoretical basis for the development of the new royal jelly products. The DPPH radical scavenging ability, hydroxyl radical scavenging capacity, reducing power and anti-lipid peroxidation were determined by different enzymatic royal jelly protein hydrolyzate in vitro. The results showed that the best hydrolysis degree for the four were 4.18%, 4.50%, 4.18% and 4.50%, respectively. This conclusion could give some theoretical guidance on the development of the royal jelly products for different antioxidant function.

关 键 词：蜂王浆 水解物 抗氧化 

分 类 号：S896.3[农业科学—特种经济动物饲养]