蜂花粉的化学组成及贮存过程中的变化

Chemical Composition of Bee Pollen and Change during Storage

利用高效液相色谱仪分析了4种花粉中氨基酸的组成,确定了贮存过程中氨基酸的组成变化不明显。蜂花粉的变色主要由于黄酮类物质和VC发生了氧化,荞麦蜂花粉的黄酮含量最高,达到10.2 mg/g,氧化稳定性最好。

Amino acids in four kinds of pollens were analyzed by HPLC. No changes have been found during storage. Colors changes were mostly due to the oxidation of pollen flavones and vitamin C. Buckwheat pollen had most flavonoids, up to 10.2 mg/g and had best oxidation stability.