【摘要】 对酶解法脱除蜂王浆中致敏因子蜂王浆主蛋白1(MRJP1)的工艺进行研究，并对酶解蜂王浆的降血糖、降血压功效进行了初步评价。通过正交试验确定蜂王浆酶解的最佳工艺参数为酶用量2 000 U/g、酶解时间4 h、酶解温度37℃。建立MRJP1致敏模型(Balb/c小鼠)验证脱敏效果，研究结果表明：酶解蜂王浆不会引起小鼠过敏反应，在活性测定试验中发现酶解蜂王浆的降血糖、降血压活性有显著提高。酶解法脱除蜂王浆致敏因子的工艺，不仅提升了蜂王浆的安全性，而且提高了酶解蜂王浆在保护心血管方面的生理活性。更多还原

【Abstract】 Studies on the process of enzymatic removal of the sensitizing factor Major royal jelly protein(MRJP1) from royal jelly, and preliminary evaluation of the hypoglycemic and hypotensive efficacy of enzymatically digested royal jelly. The optimal process parameters for the enzymatic digestion of royal jelly were determined by orthogonal test as 2 000 U/g, enzymatic time of 4 h and enzymatic temperature of 37 ℃. Establishment of MRJP1 sensitization model(Balb/c mice) to verify the desensitization effect, study results show that enzymatically digested royal jelly does not cause allergic reactions in mice, activity assay tests revealed a significant increase in the hypoglycemic and hypotensive activities of enzymatically digested royal jelly. The process of enzymatic removal of sensitizing factors from royal jelly studied by the author not only enhances the safety of royal jelly, but also improves the physiological activity of enzymatically digested royal jelly in cardiovascular protection.更多还原