油菜蜂花粉及其蜂粮的挥发性成分研究
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摘要
采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)对油菜蜂花粉及其蜂粮的挥发性成分进行分析。结果显示,油菜蜂花粉和蜂粮中共分离鉴定出108种挥发性成分,主要包括烃类60种、酯类15种、醛类10种、胺类5种、酮类5种、醚类5种、酸类4种、醇类1种和杂环类化合物3种。油菜蜂花粉和蜂粮中分离鉴定出29种共有挥发性成分,分别占各自总挥发性成分的71.33%、59.60%,特有挥发性成分分别为40、39种。与油菜蜂花粉相比,蜂粮中酯类、芳香烃类、酮类和杂环类化合物的种类数明显增加;烷烃类、酯类、醛类、酮类以及杂环类化合物的相对含量明显增加。
引文
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[27]徐响,董捷,孙丽萍,等. 油菜花粉油脂贮藏过程中挥发性成分变化研究[J]. 食品工业科技,2011,32(2):88-91.
[28]王丽,贾安,黄涛,等. 油菜花粉中挥发性成分的GC-MS分析[J]. 安徽农业科学,2016,44(34):119-120,122.张倩,李书启. 不同提取方法对枸杞多糖提取率及抗氧化活性的影响[J]. 江苏农业科学,2019,47(3):169-173.
[2]平舜,张翠平,郑火青,等. 蜂花粉新鲜度指标的研究进展[J]. 中国蜂业,2012,63(增刊3):36-39.
[3]Nagai T,Nagashima T,Myoda T,et al. Preparation and functional properties of extracts from bee bread[J]. Die Nahrung,2004,48(3):226-229.
[4]Sobral F,Calhelha R C,Barros L,et al. Flavonoid composition and antitumor activity of bee bread collected in northeast portugal[J]. Molecules,2017,22(2):248.
[5]达热卓玛. 油菜蜂花粉抗前列腺炎及增生活性成分的研究[D]. 无锡:江南大学,2016.
[6]Estevinho L M,Rodrigues S,Pereira A P,et al. Portuguese bee pollen:palynological study,nutritional and microbiological evaluation[J]. International Journal of Food Science and Technology,2012,47(2):429-435.
[7]张红城,董捷,李慧,等. 六种蜂花粉多酚和黄酮类物质含量测定及抗氧化性的研究[J]. 食品科学,2007,28(9):500-504.
[8]何伟,徐响,孙丽萍,等. 4种蜂花粉油脂抗氧化活性研究[J]. 食品科学,2011,32(17):114-117.
[9]Xue X F,Zhao J,Chen L Z,et al. Analysis of coenzyme Q10 in bee pollen using online cleanup by accelerated solvent extraction and high performance liquid chromatography[J]. Food Chemistry,2012,133(2):573-578.
[10]黄文诚. 养蜂手册[M]. 2版.北京:中国农业出版社,1996:516-517.
[11]Bonvehí J S. Nutrient composition and microbiological quality of honeybee-collected pollen in Spain[J]. Journal of Agricultural and Food Chemistry,1997,45(3):725-732.
[12]Loper G M,Standifer L N,Thompson M J. Biochemistry and microbiology of bee-collected almond (Prunus dulcis)pollen and bee bread[J]. Apidologie,1980(11):63-73.
[13]Human H,Nicolson S W. Nutritional content of fresh,bee-collected and stored pollen of Aloe greatheadii var. davyana(Asphodelaceae)[J]. Phytochemistry,2006,67(14):1486-1492.
[14]苏松坤,陈盛禄,林雪珍,等. 茶蜂花粉与蜂粮中花粉形态和营养成分的比较[J]. 中国养蜂,2000,51(6):3-6.
[15]苏松坤. 蜂粮的酿制机理和营养价值的研究[D]. 杭州:浙江大学,2000.
[16]苏松坤,陈盛禄. 茶(Camellia sinensis)蜂花粉及其蜂粮的营养成分研究[J]. 上海交通大学学报(农业科学版),2002,20(2):95-99.
[17]Durán X A,Mardones I Q,Gutiérrez M M,et al. Total polyphenols in bee bread (Apis mellifera L.) from hives the Araucanía Region[J]. Idesia(Arica),2014,32(1):107-111.
[18]Tavdidishvili D,Khutsidze T,Pkhakadze M,et al. Flavonoids in georgian bee bread and bee pollen[J]. Journal of Chemistry and Chemical Engineering,2014(8):676-681.
[19]Isidorov V A,Isidorova A G,Sczczepaniak L,et al. Gas chromatographic-mass spectrometric investigation of the chemical composition of beebread[J]. Food Chemistry,2009,115(3):1056-1063.
[20]Baltrusaityte V,Venskutonis P R,Ceksteryte V. Antibacterial activity of honey and beebread of different origin against S. aureus and S. epidermidis[J]. Food Technology and Biotechnology,2007,45(2):201-208.
[21]Abouda Z,Zerdani I,Kalalou I,et al. The antibacterial activity of Moroccan bee bread and bee-pollen (fresh and dried) against pathogenic bacteria[J]. Research journal of microbiology,2011,6(4):376-384.
[22]Renata M,Sylwia K N,Emilia B,et al. Chemical composition and antioxidant activity of beebread,and its influence on the glioblastoma cell line(U87MG)[J]. Journal of Apicultural Science,2013,57(2):147-157.
[23]Borawska M H,Markiewicz-˙Zukowska R,Naliwajko S K,et al.The interaction of bee products with temozolomide in human diffuse astrocytoma,glioblastoma multiforme and astroglia cell lines[J].Nutrition and Cancer,2014,66(7):1247-1256.
[24]Piskorski R,Kroder S,Dorn S. Can pollen headspace volatiles and pollenkitt lipids serve as reliable chemical cues for bee pollinators?[J]. Chemistry and Biodiversity,2011,8(4):577-586.
[25]Bertoli A,Fambrini M,Doveri S,et al. Pollen aroma fingerprint of two sunflower (Helianthus annuus L.) genotypes characterized by different pollen colors[J]. Chemistry and Biodiversity,2011,8(9):1766-1775.
[26]杨开,邢辰,胡君荣,等. 同时蒸馏萃取/气质联用分析12种常见蜂花粉的挥发性成分[J]. 中国食品学报,2012,12(6):183-190.
[27]徐响,董捷,孙丽萍,等. 油菜花粉油脂贮藏过程中挥发性成分变化研究[J]. 食品工业科技,2011,32(2):88-91.
[28]王丽,贾安,黄涛,等. 油菜花粉中挥发性成分的GC-MS分析[J]. 安徽农业科学,2016,44(34):119-120,122.张倩,李书启. 不同提取方法对枸杞多糖提取率及抗氧化活性的影响[J]. 江苏农业科学,2019,47(3):169-173.