【摘要】 本文以邻苯三酚自氧化法测得蜂王浆中具有较高的SOD活性,酶活力约为135U/g.其随贮藏期延长.酶活力逐渐下降,至第六天完全消失.但通过对同批冷冻保存一个月未融化过的蜂王浆中SOD活力测定,发现酶活力变化不大,保持原鲜王浆酶活力,其结果表明:引起蜂王浆中SOD活力下降的主要原因是由于反复冻融所致,由此可见SOD活力对温度较为敏感.本文以邻苯三酚自氧化法测得蜂王浆中具有较高的SOD活性,酶活力约为135U/g.其随贮藏期延长.酶活力逐渐下降,至第六天完全消失.但通过对同批冷冻保存一个月未融化过的蜂王浆中SOD活力测定,发现酶活力变化不大,保持原鲜王浆酶活力,其结果表明:引起蜂王浆中SOD活力下降的主要原因是由于反复冻融所致,由此可见SOD活力对温度较为敏感.更多还原

【Abstract】 The essay indicated that there is a higher SOD activity in fresh royal jelly with pyrogallol autoxida-tion, and its activity is about 135U/g. Its value is gradually reduced with preserve periods and disppearon the sixth day. It is tested that enzymatic activity has hardly changed for the same kind of referagerat-ing preeserve more than one months bee royal jelly. Through reasoning, we can come to the conclusion that the main reason for the reduction of royal jelly activity is repeated freezing thaws that. Therefore, SOD is sensitive to temperature.更多还原