【作者】 张娟； 赵利； 魏丽； 刘建涛； 曾志将；

【Author】 Zhang Juan~1 Zhao Li~2 Wei Li~1 Liu Jiantao~2 Zeng Zhijiang~(1*) 1 Honeybee institute of Jiangxi Agriculture University,Nanchang 330045,China; 2 School of Life Science,Jiangxi Normal University of Science and Technology,Nanchang 330013,China

【机构】 江西农业大学蜜蜂研究所； 江西科技师范学院生命科学学院；

【摘要】 本文采用 SDS-PAGE 和 Folin-酚试剂法,对贮存不同温度和时间下的蜂王浆水溶性蛋白进行了初步研究。结果表明：蜂王浆中水溶性蛋白质种类丰富含量高,并且水溶性蛋白含量随贮存温度的上升和贮存时间的延长而逐渐减少。其中-20℃时,蜂王浆水溶性蛋白相对稳定,40天后蛋白质中分子质量为88000kDa(P1)的谱带才开始降解,且降解较慢；4℃时,蜂王浆水溶性蛋白中分子质量为88000kDa(P1)的谱带在5天内降解迅速,水溶性蛋白中分子质量80000kDa(P2)的谱带在40天时候已经降解；在20℃时蜂王浆水溶性蛋白中 P1 谱带迅速降解,P2谱带在28天至40天降解较快。水溶性蛋白中 P1谱带的变化在一定程度上能够代表蜂王浆的新鲜度的变化。更多还原

【Abstract】 The water-soluble proteins of royal jelly were studied by using SDS-PAGE and Folin-phenol methods with different temperature and time in this article.The results indicated that the proteins are so rich in royal jelly and the proteins content declined which were much obvious with the changes of temperature and time. Especially the water-soluble proteins of royal jelly are relatively stable at -20℃,the band of protein with relative molecule weight 88000(P1)degraded slowly at -20℃ during 40 days;the band of protein with relative molecule weight 88000(P1)is not stable which degraded most quickly at 4℃ during 5 days;another band of protein with relative molecule weight 80000(P2)had already degraded at 4℃ during 40 days. And at the temperature of 20℃,the band of P1 degraded rapidly at the beginning time of storage,the band of P2 degraded quickly at 20℃ during 28 days to 40 days. Accordingly,it was show that the change of band P1 can be standed for the change of royal jelly freshness to a certain extent.更多还原