摘要
天然蜂蜜中含有多种蛋白质和酶,来源于蜜蜂、花粉或花蜜。本试验中以不同酿造时间的天然油菜蜂蜜为对象,利用蛋白质电泳技术和质谱鉴定技术,研究了天然油菜蜂蜜在酿造过程中蛋白质和酶的变化,并与市售商品蜜作比较。从天然油菜蜂蜜中分离出5种由蜜蜂分泌产生的蛋白质,分别为葡萄糖氧化酶、α-葡萄糖苷酶、MRJP3、MRJP1和MRJP2。结果表明,随着蜂蜜酿造时间的延长,蛋白质含量从0.5303 mg/g显著增加到0.9163 mg/g(P<0.01),且3种主要的酶有类似的变化趋势,可将葡萄糖氧化酶值和α-葡萄糖苷酶值作为评判蜂蜜品质的一个标准。
Natural honey contains a variety of proteins and enzymes stemming from honey bees,nectar or pollen.We attempted to analyse the variation of protein and enzyme of natural rape honey in ripening process by electrophoresis technology and mass technology,comparing with commercial honeys.The results indicated that there were five major proteins from honeybees in natural rape honey,which were glucose oxidase,α-glucosidase,MRJP3,MRJP1 and MRJP2 respectively.The amounts of protein in natural rape honey dramaticlly increased from 0.5303 mg/g to 0.9163 mg/g with the increase of ripening days（P0.01）.In addition,the variation tendency of three major enzyme activity in natural rape honey was similar,we consider the activity of glucose oxidase andα-glucosidase as a novel evaluation standard for honey.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第1期246-252,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
杭州市科技计划项目(20091832615)
关键词
蜂蜜
酿造
蛋白质
聚丙烯酰胺凝胶电泳
基质辅助激光解吸电离飞行时间质谱
酶值
honey
ripening process
protein
sodium dodecyl sulfate-polyacrylamide gel electrophoresis
matrix-assisted laser desorption/ionization time of flight mass spectrometry
enzyme activity
