不同贮存条件的蜂王浆蛋白质组的分析  

Proteomics Analysis of Royal Jelly at Different Storage Condition

作　　者：赵方圆[1,2] 吴亚君[1] 葛毅强[3] 陈颖[1] 

机构地区：[1]中国检验检疫科学研究院,北京100123 [2]青岛农业大学食品科学与工程学院,山东青岛266109 [3]中国农村技术开发中心,北京100045

出　　处：《中国食品学报》2017年第10期248-253,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家863计划项目(2013AA102202-3)

摘　　要：利用双向电泳(2-DE)及基质辅助激光解析/电离-飞行时间串联质谱(MAIDI-TOF-TOF MS)对新鲜蜂王浆及在-20,4℃和常温条件(23±2)℃下贮存的蜂王浆蛋白质组对比分析,结果发现蜂王浆主蛋白(MRJP)1~3相对较稳定,在3种条件下贮存1年后仍可检出;MRJP4、MRJP5和葡萄糖氧化酶(GOD)对贮存条件较敏感,在4℃或常温下贮存1年后均完全降解。结合对6种产地、蜜源蜂王浆中蛋白质组的分析,初步确定MRJP4、MRJP5和GOD为蜂王浆中对贮存温度较敏感的蛋白,3种蛋白均可能应用到蜂王浆新鲜度的评价及检测中。With the help of 2-DE and MALDI-TOF-TOF Mass Spectrometry,protein profiles of royal jelly after one year storage at-20 ℃,4 ℃ and room temperature（23±2） ℃ were compared with fresh royal jelly in this research.The result was that MRJP1 -3 were still detectable under all three storage conditions because of their relatively high abundance and stability.MRJP4,MRJP5 and GOD were sensitive to storage temperature： which would degrade completely when stored at 4 ℃ or room temperature for 1 year.Combined with the proteomics analysis of 6 other royal jelly products of different nectar source and origin,MRJP4,MRJP5 and GOD were confirmed preliminary as temperature-sensitive proteins,which could be used in the evaluation and detection of royal jelly freshness.

关 键 词：蜂王浆 蛋白质组 贮存条件 

分 类 号：S896.3[农业科学—特种经济动物饲养]