摘要
采用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)方法分别对常温下保存0、3、6、9、12 d的蜂王浆样品进行测定,探讨蜂王浆中γ-球蛋白分子质量与保存时间的变化规律。结果表明:蜂王浆中γ-球蛋白随着保存时间的延长,分子质量逐渐降低,且差异极显著(P<0.01),同时γ-球蛋白分子质量的降低与保存时间呈显著负相关,初步认为γ-球蛋白可作为监测和评判蜂王浆质量的指标之一。
This experiment raked SDS-PAGE to test the royal jelly .samples that had been conserved in the normal temperature for 0, 3, 6, 9, 12 d. The relation between molecular weight of the gammaglobulin and conserving time was studied. The results showed that the molecular weight of theγ-globulin decreased with the time and the statistics was significant （P〈0. 01）. The negative correlation between the molecular weight of the gammaglobulin and the conservation was statistically significant. Then we could conclude that the gammaglobulin would be one of the standard to estimate the quality of the royal jelly.
出处
《扬州大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2006年第2期83-85,共3页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
福建省自然科学基金资助项目(B0220026)
关键词
蜂王浆
γ-球蛋白
贮存时间
相关性
royal jelly
gammaglobulin
conserving
time
correlation analysis
