蜂王浆主蛋白提取工艺优化及质量分析  

The optimization and quality analysis on extraction of the major royal jelly proteins( MRJPs) from royal jelly

作　　者：于张颖[1] 肖发[1] 柳丹丹[1] 翟量[1] 沈立荣[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品工业科技》2014年第19期185-188,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271848);浙江省公益性科技计划项目(2011C22039);杭州市重大科技创新项目(20131812A25)

摘　　要：用离心法从鲜王浆中提取蜂王浆主蛋白，进行液料比、pH、抽提时间和离子强度对MRJPs提取率影响的正交实验，并作MRJPs蛋白质量、副产物王浆酸和总糖回收率分析。实验结果表明：影响MRJPs提取率的因素从大到小依次为离子强度〉pH〉抽提时间〉液料比，在最佳提取条件（液料比8mL／g、pH8、抽提8h，离子强度0．5mol／L）下，MRJPs提取率为81．14％。提取的MRJPs蛋白SDS—PAGE电泳和ELISA分析显示，其分子量在42．1～97．4ku，纯度71．7％。副产物分析显示，王浆酸和总糖回收率分别为2．91％和1．26％。该结果为王浆活性蛋白开发和副产物综合利用提供了科学依据。Major Royal Jelly Proteins（MRJPs） was extracted by centrifugation from royal jelly（ R J）.The orthogonal experiment optimized with four parameters, ratio of solution to royal jelly, pH, extracting time and ionic strength was implemented.The quality of MRJPs,the trans-i0-hydroxy-decenoic and total sugar in by-product were analyzed. Orthogonal experiment showed the factors affecting MRJPs extraction rate in descending order of size were：ionic strength 〉 pH 〉 extracting time 〉 ratio of solution to RJ.81.14% of MRJPs was obtained from RJ under the optimum extraction conditions（the ratio of solution to RJ 8mL/g, pH8, extracting time 8h, ionic strength 0.5mol/L）.Analysis of SDS-PAGE and ELISA of extracted MRJPs showed that it possessed molecular weight ranged from 42.1 to 97.4ku, and that its purity reached 71.7%.The by-product contained 2.91% of trans-10-hydroxy-2-decenoic acid and 1.26% of total sugar, respectively.The results provided essential scientific knowledge for development of MRJPs and utilization of its by-products.

关 键 词：蜂王浆 主蛋白 提取工艺 正交实验 质量分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]