摘要
针对蜂蜜掺假和造假的问题,文中对真、假蜂蜜中的蛋白质含量、淀粉酶活性及淀粉酶同工酶谱带差异进行测定分析。结果表明,天然蜂蜜在低温条件下可以在近1个月的时间内保持其蛋白质含量和酶值基本不变,但是在高温的条件下,随着贮存时间的延长,其蛋白质含量和酶值就会明显下降。而假蜂蜜其蛋白质含量和酶值均没有明显的变化。同工酶凝胶电泳结果也表明,真、假蜂蜜中淀粉酶同工酶谱带明显不同。因此,通过跟踪测定蜂蜜中蛋白质含量、淀粉酶值变化、淀粉同工酶谱带可以检测蜂蜜的真假及其质量变化。
To counter the trouble of honey adulteration, the protein content, the amylase activity and the amylase isoenzyme have been studied in this paper. The results showed that the amylase activity and protein content in the natural honey kept the same under lower temperature for near one month , but decreased under higher temperature; as to adulterated honey, lhe amylase activity and the protein content in the adulterated honey didn＇t change anyway. Meanwhile the result c^f electrophoresis also showed that there was an obvious difenrence of the amylase isoenzyme between the natural honey and adulterated honey samples. To control the honey quality, or to identify the honey product whether being adulterated or not could be carried out by detecting the protein content, the amylase activity and the amylase isoenzyme in the samples.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第1期75-78,共4页
Food and Fermentation Industries
基金
广西工学院青年科学基金资助项目
关键词
蜂蜜
假蜂蜜
蛋白质含量
淀粉酶值
淀粉酶同工酶
Honey, Adulterated honey, Protein content, Amylase activity, Amylase isoenzyme
