食品与发酵工业2016，Vol.42Issue(5)：184-186,3.DOI:10.13995/j.cnki.11-1802/ts.201605032
复合破壁方法对蜂花粉破壁率及其主要功能性成分的影响
Influence of combined wall-breaking method on wall-breaking rate and functional components of bee pollen
马福敏 1刘玉玲2
作者信息
- 1. 长春大学农产品加工重点实验室,吉林长春,130022
- 2. 辽宁中医药大学药学院,辽宁大连,116600
- 折叠
摘要
Abstract
Ultrasound-temperature difference,ultrasound-yeast fermentation,temperature difference-yeast fermentation,ultrasound-temperature difference-yeast fermentation were compared on wall breaking of tea pollen.The optimum method was determined by microscopic examination,wall-breaking rate calculation,and total flavone and total polysaccharides determination.The results showed that ultrasound-yeast fermentation was the best method with higher wall-breaking rate and total flavone and polysaccharides contents.Four types of pollen were treated by ultrasoundyeast fermentation method and total flavone and polysaccharides before and after treatment were determined.The results showed that Pinus Massoniana pollen and Pear pollen were more influenced by ultrasound-yeast method.关键词
复合破壁法/破壁率/总黄酮/总多糖Key words
pollen/composite wall-breaking method/wall-breaking rate/total flavone/total polysaccharides引用本文复制引用
马福敏,刘玉玲..复合破壁方法对蜂花粉破壁率及其主要功能性成分的影响[J].食品与发酵工业,2016,42(5):184-186,3.
