| 蜂蜜中β-葡萄糖苷酶活性测定及来源分析 |
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| 引用本文： | 易松强,郑火青,张翠平,魏文挺,胡福良.蜂蜜中β-葡萄糖苷酶活性测定及来源分析[J].食品科学,2010,31(19):241-244. |
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| 作者姓名： | 易松强 郑火青 张翠平 魏文挺 胡福良 |
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| 作者单位： | 浙江大学动物科学学院 |
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| 基金项目： | 国家现代农业(蜂)产业技术体系建设专项(NYCYTX-43) |
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| 摘 要： | 以对硝基苯基β-D- 葡萄糖苷(pNPG)为底物，对蜂蜜中β- 葡萄糖苷酶活性测定条件进行研究。结果表明：蜂蜜中β- 葡萄糖苷酶活性测定的最佳条件为以柠檬酸- 磷酸氢二钠缓冲液为提取液，pH5.0，温度60℃，底物浓度30mmol/L。酶促反应在2.5h 和37℃时酶促反应曲线线性关系最好。研究还发现，β- 葡萄糖苷酶可能是蜜蜂在采集加工过程中加入进去的，同时，该酶活性还可能与蜂蜜的新鲜度相关。
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| 关 键 词： | 蜂蜜 β-葡萄糖苷酶 酶活性 来源 |
| 收稿时间： | 2009-11-24 |
Determination ofβ -Glucosidase Activity and Source in Honey |
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| YI Song-qiang,ZHENG Huo-qing,ZHANG Cui-ping,WEI Wen-ting,HU Fu-liang.Determination ofβ -Glucosidase Activity and Source in Honey[J].Food Science,2010,31(19):241-244. |
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| Authors: | YI Song-qiang ZHENG Huo-qing ZHANG Cui-ping WEI Wen-ting HU Fu-liang |
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| Affiliation: | College of Animal Sciences, Zhejiang University, Hangzhou 310029, China |
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| Abstract: | The determination conditions of β-glucosidase activity in honey were investigated by using p-Nitrophany β-DGluopyranoside (pNPG) as substrate. The optimal reaction pH and temperature of β-glucosidase were 5.0 and 60 ℃, respectively. The enzymatic reaction curve at 37 ℃ and a substrate concentration of 30 mmol/L presented the best inearity. This enzyme may be added into honey during harvest and processing and its activity can be an indicator for the freshness of honey. |
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| Keywords: | honey β-glucosidase enzyme activity source |
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