| 影响蜂蜜淀粉酶活性的研究 |
| |
| 引用本文： | 张传慧,黄腾飞.影响蜂蜜淀粉酶活性的研究[J].安徽农业科学,1999,27(4):413-414. |
| |
| 作者姓名： | 张传慧 黄腾飞 |
| |
| 作者单位： | [1]安徽大学生物系 [2]安徽省康园食品有限公司 |
| |
| 摘 要： | 蜂蜜在加工、储存、运输以至冲调过程中，酶的活性常常发生变化。为了保持蜂蜜中酶类的原有活性，探讨酶的活性受外界因素影响而变化的程度，运用酶值为指标（以淀粉酶的酶值为例）鉴定蜂蜜的质量。
|
| 关 键 词： | 蜂蜜 淀粉酶值 冲调 储存时间 |
Study on External Factors'Influence on Amylase Activity in Honey |
| |
| Zhang Chuanhui et al.Study on External Factors'Influence on Amylase Activity in Honey[J].Journal of Anhui Agricultural Sciences,1999,27(4):413-414. |
| |
| Authors: | Zhang Chuanhui |
| |
| Institution: | Department of Biologe of Anhui University |
| |
| Abstract: | Enzyme activity in honey often change when honey is processed,preserned and transportated.To keep the oringinal activity of enzyme in honey and study the external factors' influence on enzyme ,we use amylase value as an index. The amylase value is volume (ml)of 1% starch transformed by amylase in 1 g honey under certain condition. |
| |
| Keywords: | Honey Amylase value Dilution Storage time |
| 本文献已被 CNKI 维普 等数据库收录！ |
