摘要
对室温条件下储存6个月的蜂王浆的褐变产物中末端糖基化产物(advanced glycation end products,AGEs)进行研究。利用三维荧光光谱和酶联免疫法测定蜂王浆中的因美拉德反应所产生的荧光物质pentodilysine和非荧光交联物羧甲基赖氨酸(CML)的含量变化。结果表明:pentodilysine和CML含量随着储存时间的延长而增加,且6个月后的CML含量为新鲜王浆的2.63倍,因此可以将pentodilysine和CML作为蜂王浆新鲜程度的质量指标。
In this paper,advanced glycosylation products（AGEs） of browning products in royal jelly stored at room temperature for 6 months were investigated.The contents of fluorescent pentodilysine and non-fluorescent carboxymethyl lysine（CML） produced by Maillard reaction were measured by three-dimensional fluorescence spectra and ELISA,respectively.Results indicated that the contents of pentodilysine and CML increased in royal jelly during the storage period at room temperature,and the content of CML in royal jelly after six-month storage revealed 2.63 fold enhancement when compared with that in fresh royal jelly.Therefore,CML and pentodilysine can be recognized as freshness indicator of royal jelly.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期238-241,共4页
Food Science
基金
"十二五"国家科技支撑计划项目(2011BAD33B04)
国家蜂产业技术体系资助项目(CARS-45-KXJ18)
关键词
蜂王浆
褐变产物
末端糖基化产物
royal jelly
browning products
advanced glycosylation products
