|
Also known as royal jelly, royal jelly, royal jelly, which is feeding the tongue glands of worker bees in the colonies and on the palate gland glands secrete a milky white or light yellow viscous substance, is designed to feed the queen bee larvae and adults of slurry substances. It contains a variety of active ingredients, has natural antibacterial and antioxidant capacity, can improve immunity, anti-aging, anti-fatigue, anti-bacterial, natural food is a widely used in food and cosmetics. Royal jelly all components, chromatographic fractions, the antibacterial activity of the enzymatic components and antioxidant activity, royal jelly and its protein fresh pork. The main work of this paper includes the following four parts: 1, by water extraction and alkaline extraction method from royal jelly extract water-soluble protein and alkali-soluble protein, and preliminary separation by gel chromatography, water-soluble protein chromatography 1-4 peak component, the alkali-soluble protein chromatography 1-2 peak fractions, while with papain, on a water-soluble protein and an alkali-soluble protein hydrolysis, to obtain the enzymatic component. 2, application inhibition zone method investigated the antibacterial activity of royal jelly and its protein component. The results show that: fresh royal jelly, the two tested strains was inhibited, the antibacterial activity is enhanced with the increasing concentration of royal jelly, a dose-effect relationship, the inhibitory effect of Staphylococcus aureus stronger than E. coli; royal jelly protein components, the strongest inhibitory effect on E. coli water-soluble protein chromatography peak fractions inhibition zone of 9.2 mm, the strongest inhibitory effect on Staphylococcus aureus water peak inhibition zone is 13.4 mm. 3, in vitro anti-oxidation model, the antioxidant activity of each component of the royal jelly. The results show that: the royal jelly protein components of Ding antioxidant effects, of which the strongest DPPH radical scavenging effect; antioxidant activity of the water-soluble royal jelly protein components were stronger than the alkali-soluble protein components of the antioxidant activity The strongest one component of the water-soluble protein chromatography. 4 investigated by the determination of the physical and chemical indicators of the inspection of the color, odor, viscosity, elasticity sensory indicators and the total number of bacteria, pH, TVB-N value of royal jelly and its protein fresh pork. The results show that: the royal jelly and its protein has some role in the preservation of pork, can inhibit the growth and reproduction of bacteria, and the With Royal Jelly concentration increases, the stronger the inhibition.
|