Colorimetric Assay of Glycosylated Protein in Royal Jelly by Nitroblue Tetrazolium Chloride

doi:10.7506/spkx1002-6630-200924054

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 256-259.doi: 10.7506/spkx1002-6630-200924054

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Colorimetric Assay of Glycosylated Protein in Royal Jelly by Nitroblue Tetrazolium Chloride

GAO Tie-jun1,2，DONG Jie2，ZHANG Shou-wen1，TANG Feng-pei2，ZHANG Hong-cheng2,*

1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China；
2. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China

Received:2009-08-01 Online:2009-12-15 Published:2010-12-29
Contact: ZHANG Hong-cheng2,* E-mail:zzhc@sohu.com

Abstract

Abstract:

In order to establish a rapid and convenient method for determining the content of glycosylated protein in royal jelly, a colorimetric assay was developed using nitroblue tetrazolium (NBT) chloride and 1-deoxy-1-morpholino-D-fructose (DMF) was used as the standard substance. Results indicated that the optimal reaction conditions between DMF and NBT were 57 ℃ of reaction temperature, 20 min of reaction time, 0.02% Triton, pH 10.8, and 0.5 mmol/L NBT. This method is a convenient and rapid determination method for glycosylated protein in royal jelly with high accuracy and sensitivity.

Key words: royal jelly, glycosylated protein, colorimetric assay

CLC Number:

TS201.2

GAO Tie-jun1,2，DONG Jie2，ZHANG Shou-wen1，TANG Feng-pei2，ZHANG Hong-cheng2,*. Colorimetric Assay of Glycosylated Protein in Royal Jelly by Nitroblue Tetrazolium Chloride[J]. FOOD SCIENCE, 2009, 30(24 ): 256-259.

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Colorimetric Assay of Glycosylated Protein in Royal Jelly by Nitroblue Tetrazolium Chloride

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