温度对茶蜂花粉储藏影响的红外光谱研究  

Determination of the effect of storage temperature on honeybee pollen of camellia sinensis by FT-IR spectroscopy

作　　者：平舜[1] 张翠平[1] 卢媛媛[1] 胡福良[1] 

机构地区：[1]浙江大学动物科学学院,杭州310058

出　　处：《中国蜂业》2017年第12期41-44,共4页Apiculture of China

基　　金：国家蜂产业技术体系专项(CARS-45)

摘　　要：蜂花粉在贮存过程中温度过高或者贮存时间过长会影响其化学组成,并进一步影响其保健功效。本研究采用傅里叶变换红外光谱结合二阶导数谱和热扰动下的二维相关红外光谱技术,对新鲜茶蜂花粉与3种不同温度处理3个月的茶蜂花粉进行比较研究,结果表明,茶蜂花粉中的蛋白质、脂类和糖类在贮存过程中发生了相应的变化,高温储存可能导致了蛋白质、脂肪酸和糖类的组成与结构变化。During the storage process, the temperature or the storage time affect the chemical composition and health efficacy of honeybee pollen. In this study, the chemical constituents of fresh honeybee pollen of camellia sinensis and three samples after three months of storage were compared by Fourier transform infrared spectroscopy combined with second derivative spectroscopy and thermal disturbance of two-dimensional correlation infrared spectroscopy. The results showed that the proteins, lipids and sugars have changed during storage process, high temperature may lead to changes in composition and structure of protein, fatty acids and sugars.

关 键 词：茶蜂花粉 新鲜度 红外光谱 

分 类 号：S896.4[农业科学—特种经济动物饲养]