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投稿时间：2021-06-15
投稿时间：2021-06-15
中文摘要: 为评价蜂王浆的质量与新鲜度，该文采用黄嘌呤氧化酶法测定蜂王浆中的超氧化物歧化酶（superoxide dismutase，SOD）活性，优化蜂王浆的预处理方法，比较不同贮存时间和温度条件下蜂王浆中SOD活性的变化及不同生产工艺和蜜源的蜂王浆产品中SOD的活性。优化的预处理方法为蜂王浆样品稀释溶解于生理盐水中至3倍体积，4℃下6 000 r/min离心20 min，离心2次。采用优化的预处理方法，测定蜂王浆中的SOD活性，发现随着贮存时间的延长、贮存温度的上升，蜂王浆中SOD活性显著降低；生产工艺以及蜜源不同也会在一定程度上影响蜂王浆SOD活性。
Abstract:The present study evaluated the quality and freshness of royal jelly by determining superoxide dismutase （SOD）activity in royal jelly using the xanthine oxidase method,to optimize royal jelly pretreatment,and compare variations in SOD activity in royal jelly under different storage times and temperature conditions.Furthermore,SOD activity in royal jelly products associated with different production processes and nectar sources were analyzed.The optimized pretreatment method involved diluting and dissolving the royal jelly samples in saline to three times the volume and centrifuging twice at 6 000 r/min and 4℃for 20 min.The optimized pretreatment method was used to determine SOD activity in royal jelly.SOD activity decreased significantly with increases in storage time and temperature.Moreover,the production process and pollen sources for bees influenced SOD activity in royal jelly to some extent.
文章编号：202201026 中图分类号： 文献标志码：
基金项目:天津科技大学生物工程学院技术开发项目
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