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《Food Science and Technology》 2018-12
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Effect on contents of protein and selenium in honey solution after ultrasonic treatment

GUO Wenjiu;LING Jun;ZHOU Yun;Research and Development Center of Qinba Chinese Medicine Resources of Ankang University, Department of Chemical Engineering and Chemistry, Ankang University;The Key Sericultural Laboratory of Shaanxi, Ankang University;  
Ultrasonic treatment can break the wall of the pollen in honey to release nutrients in the pollen. This study aimed to investigate the changes of protein and selenium contents after ultrasonic treatment. After ultrasonic treatment, the honey was filtered through a 200 mesh nylon cloth, the protein content in the honey solution was measured using the Chinese national standard GB 5009.5—2016. The selenium content was determined by hydride generation-atomic fluorescence spectrometry after digestion with triacid including hydrochloric acid, nitric acid, perchloric acid. The results showed that the protein content increased by 4 times and the selenium content increased by nearly 10 times in the ultrasonically treated honey solution.
【Fund】: 陕西省科技厅社发攻关项目(2014K14-01-10);; 陕西省教育厅省级重点实验室科研计划项目(13JS002);; 陕西省安康市科技局农业攻关计划项目(2015AK02-08)
【CateGory Index】: S896.1;O657.31
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