茶花粉具有高蛋白、低脂肪的特点, 其 蛋白质含量为 29 18%, 脂肪含量为 2 34%;蛋白质质量较高, 是一种优良的蛋白质营养源;还原糖含量为 27 72 %, 蔗糖含量为 8 57 %;维生素
参考文献
[ 1] 乔延昆等.中国蜂产品质量检测与控制汇编.中国 蜂产品协会, 1995
[ 2] 徐景耀等.蜜蜂花粉研究与利用.北京:中国医药科 技出版社, 1991
[ 3] 戴有盛主编.食品的生化与营养.北京:科学出版 社, 1994
[ 4] 苏松坤等.蜂花粉中延衰因子 SOD 的研究.中国养 蜂.1999 , 50(1):7～ 9
[ 5] 蒋 滢等, 氨基酸的利用.南京:世界图书出版公 司, 1996
[ 6] 王开发等.花粉中的常量与微量元素研究.蜜蜂杂 志, 1998 , 6:6～ 8
The determination of ingredient of tea (Camellia sinensis)pollen
Su Songkun, Chen Shenglu, Lin Xuezhen, Hu Fuliang , Shao Mei
(Apicultural Ressearch Institute , Zhejiang University , Hangzhou , 310029)
Abstract: The analy sis of the ing redient of tea pollen were made by reducing sugar ,sucrose , protein , fat , w ater content , w ater activity , pH value , SOD , catalase , amy lase , amino acid , free amino acid , unsaturated fatty acid ,vitamin , mineral.The result show s tea pollen is characterised by high protein(29 .18 %)and low fat(2 .34 %).The ratio of the necessary amino acid in tea pollen are access or beyond the standard model value issued by FAO/WHO(1973).The tea pollen is a high and excellent protein food resource.Other chemistry composition were detected as following :sugar(27 .72 %),sucrose(8 .57 %),vitaminA(0 .79mg/100g)、vitaminD(0 .02mg/100g)、vitaminB1(0 .09mg/100g)、vitaminB2(2 .74mg/100g)、vitaminC(1 .20mg/100g)、vitaminE(6 .6mg/100g)、vitaminK (0 .3mg/ 100g).The activity of SOD and catalase is 203 .80 μ/ g and 321 .90 μ/ g .
Key words: tea pollen ingredient