摘要
本文尝试选择蜂蜜淀粉酶作为检测对象,通过对两种天然蜂蜜与掺假所用的工业淀粉酶的同工酶电泳比较,发现天然蜂蜜的淀粉酶同工酶酶谱和工业淀粉酶的同工酶酶谱存在不同。所以,可以通过淀粉酶同工酶电泳的方法来检测蜂蜜产品质量、以及蜂蜜掺假。
In order to find an effective method to assay honey quality, honey amylase is chosen to be tested in this paper. It was found that there are differences between natural honey and industrial amylase by comparing their zymograms via polypropylene acylamine gel electrophoresis. Therefore, amylase isozyme electrophoresis can be used to detect the quality of honey and adulterant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期177-178,共2页
Food Science
关键词
蜂蜜
淀粉酶
同工酶
电泳
honey
amylase
isozyme
electrophoresis
