摘要
测定中国茶 (Camellia sinensis)的新鲜蜂花粉、5 d、1 0 d、1 5 d茶蜂粮中水解氨基酸的含量 ,茶蜂粮中平均含量为2 3 .3 6% ,比新鲜茶蜂花粉高 0 .2 6% ;新鲜茶蜂花粉和混合 (5～ 1 0 d)茶蜂粮样品中游离氨基酸含量分别为 1 0 3 7.46mg/1 0 0 g和 80 1 .75 mg/1 0 0 g。混合 (5～ 1 0 d)茶蜂粮和新鲜茶蜂花粉样品中维生素 A、B1 、B2 、C、D、E的含量 (mg/1 0 0 g)分别是0 .1 9、0 .1 5、1 .1 5、0 .3 1、0 .0 1 5 6、1 0 .2和 0 .79、0 .0 9、2 .74、1 .2 0、0 .0 1 5 8、6.6。新鲜茶蜂花粉和混合茶蜂粮样品中软脂酸、硬脂酸、亚油酸、亚麻酸的含量分别为 1 .3 %、0 .2 %、0 .1 6%、2 .5 %和 1 .1 %、1 .0 %、0 .3 %、1 .0 %。1 d茶蜂粮中的过氧化氢酶、淀粉酶的活力比新鲜茶蜂花粉高 ,而过氧化物歧化酶的活力则比新鲜茶蜂花粉略低 ;随着酿制时间的延长 ,茶蜂粮中过氧化氢酶、过氧化物歧化酶的活力下降 。
The contents of total hydrolyzing amino acids were tested in samplesof pollen: fresh tea (Camellia sinensis) corbicular pollen and 5d, 10d, 15d tea bee bread. The average content of total hydrolyzing amino acids in tea bee bread was 23.36%, which was 0.26% more than that in fresh tea corbicular pollen. The contents of total free amino acids in tea corbicular pollen and mixture (5~10 days) tea bee bread were 1037.46 mg/100g and 801.75 mg/100g. The contents (mg/100g) of vitamin A, B 1, B 2, C, D, E in mixture (5~10 days) tea bee bread and in tea corbicular pollen were 0.19, 0.15, 1.15, 0.31, 0.0156, 10.2 and 0.79, 0.09, 2.74, 1.20, 0.0158, 6.6, respectively. The contents of palmitic, stearic, linoleic, linolenic in tea corbicular pollen and mixture (5~10 days) tea bee bread were 1.3%, 0.2%, 0.16%, 2.5% and 1.1%, 1.0%, 0.3%, 1.0%, respectively. The activity of hydrogen peroxidase and amylase in 1 day tea bee bread were stronger than that in fresh tea corbicular pollen, while the activity of superoxide dismutase was inverse. The activity of hydrogen peroxidase and superoxide dismutase in tea bee bread decreased with stored time, while the activity of amylase increased with stored time.
出处
《上海交通大学学报（农业科学版）》
2002年第2期95-99,共5页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
浙江省自然科学基金资助项目 (3 982 62 )
关键词
营养成分
茶蜂花粉
氨基酸
维生素
脂肪酸
酶活力
tea (Camellia sinensis) corbicular pollen
tea bee bread
amino acids
vitamins
fatty acids
activity of enzyme
