百花蜜和八叶五加蜜中商品中温淀粉酶的pH值差异检测  

Differentiating the Optimal pH of Amylase for The Analysis of Commercial Mesophilic Amylase in Hundred Nectars and Scheffleraoctophylla (Lour.) Harms Honey

作　　者：黄姝玲 倪辉[1] 吴黎明[2] 杨远帆[1] 

机构地区：[1]集美大学生物工程学院,福建福建厦门361021 [2]中国农业科学院蜜蜂研究所,北京100093

出　　处：《中国食品学报》2014年第1期266-272,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家蜂产业技术体系专项;国家自然科学基金项目(30771636)

摘　　要：目的：利用酶最适pH值的差异检测蜂蜜中人为掺入的商品淀粉酶。方法：以百花蜜和八叶五加蜜为对象，参照GB／T18932．16—2003测定蜂蜜、中温淀粉酶以及蜂蜜和中温淀粉酶混合物的淀粉酶值。结果：百花蜜和八叶五加蜜淀粉酶的最适pH值为5，中温淀粉酶的最适pH值为7；八叶五加蜜和中温淀粉酶混合物的最适pH值处于5～7之间，其值随中温淀粉酶比例的增加逐渐向7偏移。在pH7．0时蜂蜜样品淀粉酶值的比导数与商品淀粉酶占总酶值的百分比符合线性模型y=0．0036x-0．5383。4种八叶五加蜜和中温淀粉酶混合物的淀粉酶都大于8mL／（g·h）。通过其比导数模型分析发现，它们当中天然蜂蜜淀粉酶值为分别为3．67，4．23，3．84mL／（g·h）和1．63mL／（g·h）。结论：通过测定蜂蜜样品淀粉酶的最适pH值，可以判断蜂蜜中是否掺入中温淀粉酶，并估算其中天然淀粉酶和商品中温淀粉酶的含量．从而评价蜂蜜的质量。[Objective] To detect commercial amylase which is artificially added in honey based on the different opti-mal pH. [Methods] Hundred nectars and Scheffleraoctophylla（Lour.） Harms honey were used to represent honeys and pro-vided natural honey amylase, method of GB/T 18932.16-2003 was applied to analyzed the amylase number of two hon-eys, a commercial mesophilic amylase and the mixtures of Scheffraoctophylla （Lour.） Harms honey and commercial mesophilic amylase. [Results] The amylases in hundred nectars and Scheffleraoctophylla （Lour.） Harms honey showed their optimal pH of 5, commercial mesophilic amylase had the optimal pH of 7; the mixtures of Scheffleraoctophylla （Lour.） Harms honey and commercial mesophilic amylase had optimal amylase pH within 5-7 depending on the proportion of the mesophilic amylase in the total amylase number of a sample. The ratio derivative value of the amylase number at pH 7 was regressively analyzed to the proportion of commercial mesophilicamylase with a linear model of y=0.0036x-0.5383. Although all the mixtures of Scheffleraoctophylla （Lout.） Harms honey and commercial mesophilic amylase had amylase number above 8, they were measured to have natural honey amylase number of 3.67 mL/（g·h）, 4.23 mL/（g·h）, 3.84 mL/（g·h） and 1.63 mL/（g·h） respectively by the ratio derivative model. [Conclusion] Measuring the optimal amylase pH of a honey sample is effective to speculate the addition of commercial mesophilic amylases in a honey, and calculate the content of natural honey amylase and commercial mesophilic amylase, indicating the quality of the honey.

关 键 词：蜂蜜 淀粉酶 商品中温淀粉酶 最适PH 掺假 

分 类 号：TS218.1[轻工技术与工程—粮食、油脂及植物蛋白工程]