摘要
新鲜度是评价蜂王浆产品质量一个重要指标。文中采用毛细管凝胶电泳技术对蜂王浆水溶性蛋白质进行了分离测定。结果表明:毛细管电泳技术对蜂王浆水溶性蛋白定量准确、重复性、精密度、稳定性各项指标良好,操作简便,快速,适合于蜂王浆产品的新鲜度的评价。为了筛选新鲜度指示蛋白,将王浆样品在不同温度下放置不同时间,分别进行毛细管电泳分析,最终从蜂王浆19个蛋白峰中筛选到2个蛋白峰,含量随存储温度和时间呈现规律性变化,可以作为蜂王浆新鲜度指示蛋白。
Freshness is an important quality index for RJ products. In our study, Capillary gel electrophoresis （CGE） method was applied for freshness of Royal Jelly. Two protein peaks were selected from 19 peaks which were quantitatively changed with storage temperature and time. This two protein components were best indicators for RJ freshness. The data proved CGE method was accurate in quantification detection of RJ water-soluble proteins, with good repeatability, precision, stability, as well fast and simple in operation. The method can be as an alternative method for evaluating freshness of RJ product.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期161-166,共6页
Food and Fermentation Industries
基金
863计划"食品表征属性与品质识别新技术及设备研究(2011AA100807)
质检公益项目"双打"中乳制品及蜂产品等检验鉴定技术研究"(2012104002-1)
关键词
蜂王浆
新鲜度
毛细管电泳
Royal jelly, freshness, capillary gel electrophoresis
