THUYT MINH CNG TI NGHIN CU

KHOA HC V CNG NGH CP C S

I. THNG TIN CHUNG V TI

1 - Tn ti
Ting Vit: Phn tch mt s thnh phn v kh nng chng oxi ha ca mt ong
Ting Anh: Analysis some of the ingredients and antioxidant properties of honey
2 - M s (c cp khi H s trng tuyn)

3 - Mc tiu v sn phm d kin ca ti

3.1.Mc tiu ( Bm st v c th ha nh hng mc tiu theo t hng - nu c )
- nh gi cht lng cc mu mt ong theo tiu chun Dc in Vit Nam IV
- Nghin cu nh gi kh nng chng oxi ha ca mt ong
- Nghin cu nh gi hot lc enzym trong mt ong
3.2. Sn phm (Ghi tm tt tn cc sn phm nu mc 12 v III 21,22,23,24,25,26)
- nh gi cht lng cc mu mt ong theo tiu chun Dc in Vit Nam IV
- nh gi c kh nng chng oxi ha ca mt ong
- nh gi c hot lc enzym trong mt ong
4 - Thi gian thc hin: 12 thng
(T thng 8/2017 n thng 8/2018).
5 - Thng tin v tc gi thuyt minh cng
H v tn:
Ngy, thng, nm sinh: Nam/ N:
Hc hm, hc v:
Chc danh khoa hc: ...................................................Chc v............................................
in thoi:
T chc : ................................. Nh ring: .............................. Mobile: .................................
Fax: .................................................. E-mail:
Tn t chc ang cng tc: Khoa Y Dc, i Hc Quc Gia H Ni
a ch t chc: Nh Y1, 144 Xun Thy, Cu Giy, H Ni
Tm tt hot ng nghin cu ca tc gi thuyt minh cng
(Cc chng trnh, ti nghin cu khoa hc tham gia, cc cng trnh cng b lin
quan ti phng hng ca ti)
Thi gian Tn ti/cng trnh T cch tham gia Cp qun l / ni cng
tc

6 - Th k ti (nu c)
H v tn:....................................................................
Ngy, thng, nm sinh: ............................................... Nam/ N: ..........................................
Hc hm, hc v: .........................................................
1
 Chc danh khoa hc: ........................................... Chc v: ............................................
in thoi:
T chc : ............................... Nh ring: ............................... Mobile: .................................
Fax: .................................................. E-mail: ........................................................................
Tn t chc ang cng tc: ....................................................................................................
a ch t chc : .....................................................................................................................
...............................................................................................................................................
7 - T chc ch tr ti
Tn t chc ch tr ti: Khoa Y Dc, HQGHN
in thoi: ...................................... Fax: ..............................................................................
E-mail: smp@vnu.edu.vn
Website: http://smp.vnu.edu.vn/
a ch: S 144 Xun Thy, Cu Giy, H Ni
Tn t chc ch qun ti: Khoa Y Dc, i hc Quc gia H Ni
8 - Cc t chc phi hp chnh thc hin ti (nu c)
1. T chc 1 : ......................................................................................................
Tn t chc ch qun ..................................................................................................
in thoi: ...................................... Fax: ..............................................................................
a ch: ..................................................................................................................................
2. T chc 2 : ......................................................................................................
Tn t chc ch qun ..................................................................................................
in thoi: ...................................... Fax: ..............................................................................
a ch: ..................................................................................................................................
9 - Cc cn b thc hin ti
(Ghi nhng ngi c ng gp khoa hc v thc hin nhng ni dung chnh thuc t chc ch tr
v t chc phi hp tham gia thc hin ti, khng qu 10 ngi k c ch nhim ti)
Thi gian
T cch tham Ni dung cng lm vic cho
H v tn, hc T chc gia (ch nhim vic tham gia ti
hm hc v cng tc ti/y vin) (S thng quy
i2)
1
2

II. MC TIU, NI DUNG V SN PHM D KIN

10. Mc tiu
( Bm st v c th ha nh hng mc tiu theo t hng - nu c)
- nh gi c cht lng mt ong theo tiu chun Dc in Vit Nam IV

2
Mt (01) thng quy i l thng lm vic gm 22 ngy, mi ngy lm vic gm 8 ting
2
- nh gi kh nng chng oxi ha ca mt ong
- nh gi hot lc enzym ca mt ong

11- Ni dung NCKH

(Nu r ni dung khoa hc, cng ngh cn gii quyt, cc hot ng chnh thc hin
cc ni dung to ra c sn phm; ngha, hiu qu ca vic nghin cu, phng n
gii quyt, ch r ni dung mi, tnh k tha pht trin, cc ni dung c tnh ri ro v gii
php khc phc, ghi r cc chuyn cn thc hin trong tng ni dung).
Ni dung 1: nh gi cht lng mu mt ong theo tiu chun Dc in Vit Nam IV
Hot ng 1: nh gi ch tiu cm quan
Hot ng 2: nh gi cc ch tiu ha l
Ni dung 2: Nghin cu nh gi kh nng chng oxi ha ca mt ong
Hot ng 1: Xc nh hm lng tng phenolic
Hot ng 2: Xc nh tng hm lng flavonoid
Ni dung 3: Nghin cu nh gi hot lc enzym trong mt ong
Hot ng 1: nh gi hot lc ca enzym diastase
Hot ng 2: nh gi hot lc ca enzym glucoseoxidase
12 - Sn phm d kin
(C th ha, thuyt minh r cc sn phm khoa hc d kin, ch ra c nhng vn ,
ni dung khoa hc no c gii quyt v em li nhng ng gp mi no cho nhn thc
khoa hc, cc pht hin mi, hoc cc sn phm cng ngh mi (bao gm c phng
php mi, quy trnh cng ngh ), hoc cc gii php hu ch, patent, h thng thng tin,
d liu mi s c to ra, kh nng to ra cc thng phm, cc hp tc mi, dch v...
13 - Tng quan tnh hnh nghin cu trong v ngoi nc v xut nghin cu ca
ti
13.1. nh gi tng quan tnh hnh nghin cu l lun v thc tin thuc lnh vc ca
ti
Ngoi nc (Phn tch nh gi c nhng cng trnh nghin cu c lin quan v
nhng kt qu nghin cu mi nht trong lnh vc nghin cu ca ti; nu c nhng
bc tin v trnh KH&CN ca nhng kt qu nghin cu ; nhng vn KHCN
ang cn phi nghin cu v gii quyt).
Mt ong l cht ngt t nhin do con ong to ra, c gi tr dinh dng cao. Con
ong ly mt hoa hoc dch ngt tit ra t cy hoc dch chit ca cn trng ht cht ngt
ca cy mang v t, sau chuyn ha bng cch kt hp vi nhng cht c bit trong c
th, tch ly, tch nc v lu gi v trong t ong cho n khi chn v ngu [1]. V
nhiu nghin cu chng minh rng mt ong c tc dng chng oxi ha, lm lin vt
thng, khng khun [3-7], nng cao sc khe tng th, ngn nga mt s bnh c bit
nh x va ng mch, khi u, ung th v au tim (Marini v cng s, 2011. Nardini &
Ghiselli, 2004 ).

Thnh phn ha hc ca mt ong bao gm mt s cht nh l carbohydrat bao

gm monosaccharid (glucose, fructose), dissaccharid, oligosaccharid, cc vitamin, cht
khong, enzym, cc polyphenol v flavonoid...[4-6,9]. c tnh, thnh phn ha hc ca
cc loi mt ong khc nhau c th khc nhau do ngun gc a l v ngun gc thc vt
ca cc loi mt ong. Polyphenol v flavonoid c s dng nh cht ch th cho ngun
gc a l v thc vt ca cc loi mt ong (Anklam, 1998) v phn bit s a dng mt
ong (Chen v cng s, 2011). Vic nh gi cht lng mt ong l v cng cn thit, gp
phn quan trng trong vic la chn mt ong t cht lng tt cng nh la chn nguyn
liu u vo cho cc sn phm c ngun gc t mt ong. Do , chng ti tin hnh nh
3
gi hm lng cc cht trong mt ong, ng thi tin hnh nh gi kh nng chng oxi
ha v hot lc enzym trong mt ong.
Trn th gii c nhiu nghin cu xc nh hm lng flavonoid v phenolic
trong mt ong bng cc phng php HPLC, phng php Folin Ciocalteu, phng php
c xc nh bng phng php o mu c pht trin bi Zhishen et al. (1999).
Nm 2013, Xiao-Hua Zhang, Hai-Long Wu s dng phng php HPLC nh
lng 9 hp cht polyphenol t mt ong bao gm: acid protocatechuic, acid ferulic, acid
gallic, acid chlorogenic, rutin, acid syringic, acid p-coumaric acid v acid caffeic [10].
Nm 2013, Tania Maria Sarmento Silva v cng s nh lng tng phenolic
bng phng php Folin Ciocalteu v nh lng tng flavonoid bng phng php o
mu, nh lng mt s hp cht trong mt ong bng phng php HPLC [11]
nh lng benzoic v cinnamic, cc dn xut axit: Pha tnh: Ct pha o
Shimpack CLCODS, 4,6mm 250mm 5 mm; Pha ng: (A) formic acid/ nc:
(B) methanol vi chng trnh gradient: 0-15 pht: 0-20%B; 15-20 pht: 20-
30%B; 20 pht: 30%B; 30-40 pht: 30-40%B; 40-45 pht: 40%B; Tc dng 1
ml/pht; Th tch tim mu: 10 mL; Detector: UV bc sng 290, 340 nm; dung
mi pha mu: methanol,
nh lng cc flavonoid la chn iu kin: Pha tnh: Ct pha o Shimpack
CLCODS, 4,6mm 250mm 5mm; Pha ng: gm 1% dung dch axit formic (A)
v methanol (B) dng chy, chng trnh gradient: 0-3 pht 40% B, 5-15 pht
45% B, 17-25 pht 50% B, 27-35 pht 55% B v 35-40 pht 70% B; Tc dng:
1 ml/pht; Th tch tim mu: 10 ml; Detector UV: bc sng 290, 340 nm; Dung
mi pha mu: methanol
Nm 2016, cng s dng 2 phng php nh trn, Alexandro v cng s xc
nh c hm lng flavonoid v phenolic bng 13 mu mt ong t cc loi hoa khc
nhau. Hm lng phenolic v flavonoid trong mt ong dao ng t dao ng t 16,5 0,8
n 133,3 4,8 mg GAE / 100 g v 4,0 0,01 n 82,1 0,23 QE / 100g. Kt qu cho
thy hm lng phenolic v flavonoid ca mt ong c lin quan n ngun gc hoa. V
bin i kh hu, cc yu t theo ma cng nh hng n hm lng phenolic v
flavonoid trong mt ong [12].
Trong nc (Phn tch, nh gi tnh hnh nghin cu trong nc thuc lnh vc nghin
cu ca ti; c bit phi nu c th c nhng kt qu nghin cu lin quan n
ti m cc cn b tham gia ti thc hin. Nu c cc ti cng bn cht v
ang c thc hin cp khc, ni khc th phi gii trnh r cc ni dung lin quan
n ti ny; Nu pht hin c ti ang tin hnh m ti ny c th phi hp
nghin cu c th cn ghi r Tn ti, Tn Ch nhim ti v c quan ch tr ti
).
Ti Vit Nam, mt ong v cc sn phm t ong kh a dng v c gi tr, c s
dng rng ri vi tc dng dinh dng, lm p, phng v cha bnh. Dc in Vit
Nam IV [2] v Tiu chun Vit Nam c quy nh mt s tiu chun v mt ong, bao gm
ch tiu v cm quan v ch tiu v ha l. Tuy nhin, cha c quy nh v nh gi kh
nng chng oxi ha, hot ca cc enzym trong mt ong. V vy chng ti tin hnh
nh lng cc thnh phn trong mt ong theo nhng tiu chun trn, bn cnh nh gi
kh nng chng oxi ha v hot enzym ca mt ong.
13.2. nh hng ni dung cn nghin cu ca ti, lun gii v s cn thit, tnh cp
bch, ngha l lun v thc tin.
(Trn c s nh gi tnh hnh nghin cu trong v ngoi nc, phn tch nhng cng
trnh nghin cu c lin quan, nhng kt qu mi nht trong lnh vc nghin cu ti,
cn nu r nhng vn cn tn ti, t nu c mc tiu nghin cu v hng gii
quyt mi, nhng ni dung cn thc hin tr li cu hi ti nghin cu gii quyt
4
vn g,nhng thun li kh khn cn gii quyt).
nh hng ni dung cn nghin cu ca ti
ti tp trung vo vic nh gi cht lng mt ong theo tiu chun dc in,
nh gi kh nng khng oxi ha cng nh hot enzym ca mt ong mt s a
phng.
- Th nht, nh gi cht lng mt ong theo tiu chun dc in
- Th hai, nh gi kh nng chng oxi ha ca mt ong
- Th ba, nh gi hot enzym trong mt ong
Lun gii v s cn thit, tnh cp bch, ngha l lun v thc tin.
14 - Lit k danh mc cc cng trnh nghin cu, ti liu c lin quan n ti
trch dn khi nh gi tng quan
[1]. B Y t (2015), Quy chun k thut Quc gia i vi mt ong.
[2]. B Y t (2009), Dc in Vit Nam IV, NXB Y hc.
[3]. Ismail M, Hamad MF, Elraghy EM (2017), Using Goat's Milk, Barley Flour, Honey,
and Probiotic to Manufacture of Functional Dairy Product, Probiotics Antimicrob
Proteins.
[4]. Sultan A, Saleh A, Abdul L, Mohammad J (2017), Role of honey in modern medicine
, Saudi Journal of Biological Sciences, 24 (5), pp.975-978.
[5]. Omotayo O., Siti A. and Mohd S.(2012), Honey: A Novel Antioxidant, Molecules,
17, 4400-4423.
[6]. Jos M., Massimiliano G, Tamara Y.,Luca M and Francesca G (2014), The
Composition and Biological Activity of Honey: A Focus on Manuka Honey, Foods, 3,
420-432.
[7]. Laura C, Marco B, Jianbo X and Bruno B (2017), Therapetic Properties of Bioactive
Compounds from Different Honeybee Products, Frontiers in Pharmacy, 8 (412).
[8]. Escriche I, Kadar M, Juan-Borrs M, Domenech E. (2014), Suitability
of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey.
Impact of industrial thermal treatment, Food Chem;142, pp.135-143.
[9]. Saeed S, Tahereh F, Fariborz S (2017), Honey and Health: A Review of Recent
Clinical Research, Pharmacognosy Res, 9(2), pp.121127.
[10]. Xiao-Hua Z, Hai-Long W, Jian-Yao W, De-Zhu T et al (2013), Fast HPLC-DAD
quantification of nine polyphenols in honey by using second-order calibration method
based on trilinear decomposition algorithm, Food Chemistry, 138, 62-69.
[11]. Tania M,*, Francyana P, Adriana Evangelista R et al (2013), Phenolic compounds,
melissopalynological, physicochemical analysis and antioxidant activity of jandara
(Melipona subnitida) honey, Journal of Food Composition and Analysis, 29 (10-18).
[12]. Alessandro A, Luisa T, Mario A, Maria A (2016), Monofloral honeys by Sicilian
black honeybee (Apis mellifera ssp. sicula) have high reducing power and antioxidant
capacity, Heliyon, 2 (11).

5
15 - Cch tip cn, phng php nghin cu, k thut s dng
(Lun c r cch tip cn vn nghin cu, thit k nghin cu, phng php nghin
cu, k thut s s dng gn vi tng ni dung chnh ca ti; so snh vi cc phng
php gii quyt tng t khc v phn tch lm r c tnh mi, tnh c o, tnh
sng to ca ti)
Cch tip cn:
ti thuc lnh vc kim nghim cht lng mt ong. Nhiu th nghim s c tin
hnh tun t v bi bn t vic xy dng quy trnh nh lng, cui cng a ra kt qu
hm lng cc cht trong mt ong. Cn c vo kt qu nghin cu tng quan cc ti liu
v cng trnh c chng ti la chn cch tip cn, phng php nghin cu v k thut
s dng nh sau:
nh gi mt ong theo tiu chun Dc in Vit Nam IV:
nh gi ch tiu cm quan:
- Mt ong l cht lng c snh, hi trong v dnh nht, mu vng nht hoc vng
cam n nu hi vng. Khi lu hoc lnh s c nhng tinh th dng ht dn
dn tch ra. Mi thm, v rt ngt.
nh gi cc ch tiu ha l
- Xc nh t trng : 20 0C: Khng di 1,38. Nu ch phm c ng kt tinh
cn un nng trn cch thy nhit khng qu 60 0C cho tan ht ng, trn
u, ngui v tin hnh o t trng.
- Xc nh hm lng nc: Hm lng nc trong mt ong khng qu 20%. Tin hnh:
+ Chun b mu: i vi mu c ng kt tinh th trn u mu, ly vi gam mu cho
vo cc thy tinh ri t ln ni cch thy, nng nhit t t ln khong 50 C n 60 C
v duy tr nhit ny cho ti khi tan ht tinh th ng,ly cc ng mu ra, ngui
t nhin n nhit phng, vt ht bt v tp cht ni trn b mt. i vi mu khng c
kt tinh th trn u mu, ri ly vi gam mu cho vo cc thy tinh, vt ht bt v tp
cht ni trn b mt.
+ Dng a thy tinh sch, kh nhng vo mu c chun b ri a mt vi git mu
ln mt lng knh ca khc x k. Nh nhng y np lng knh li sao cho mu tri khp
b mt ca lng knh, khng c bt kh chon trn b mt ca lng knh.Hng lng knh
trc tip v pha ngun sng, iu chnh cho thang chia tht r v vch phn chia sng
ti tht nt. c s o ti vch phn chia sng ti v s hiu chnh theo nhit .
+ Hm lng nc trong mu (X1), tnh bng % khi lng theo cng thc sau: X1 = A + B
trong : A: s o c ti vch phn chia sng ti; B: s hiu chnh theo nhit . Kt
qu l trung bnh cng ca t nht 2 ln o lin tip c sai lch gi tr khng qu 0,1 %.
- acid: Ho tan 10 g ch phm vi 100 ml nc ct mi un si ngui, thm
2 git dung dch phenolphthalein (TT) v 4 ml dung dch natri hydroxyd (0,1 mol
/lit), xut hin mu hng bn vng trong 10 giy
- Tinh bt v dextrin: un 2 g ch phm vi 10 ml nc ct, ngui, thm 1 git
thuc th iod, khng c c mu xanh hoc mu
- Tp cht: Trn u 1 g ch phm vi 2,0 ml nc ct, ly tm. Gn ly phn cn
em soi di knh hin vi , ngoi ht hoa ra, khng c c tp cht khc
- Tro ton phn: Khng qu 0,4%.
- Tro sulfat: T 0,1 n 0,4%.
- Clorid: Khng qu 0,02%. Dung dch A: Ha tan 4,0 g ch phm trong nc, thm
nc va 40,0 ml v lc. Ly 2,5 ml dung dch A tin hnh th
- Calci: Khng qu 0,06%. Ly 1,0 ml dung dch A, pha long vi nc ct thnh
10,0 ml. Dung dch thu c khng c cha calci nhiu hn 6,0 ml dung dch
calci mu 10 phn triu thm nc va 10,0 ml.
- Sulfat: Khng qu 0,02%. Ly 7,5 ml dung dch A tin hnh th.
- Cht nhy tng hp: Pha long ch phm khong 8 ln vi nc ct un nng.
Nu c cht nhy tng hp 6s xut hin ta. Ta ny c khuynh hng tan li khi
ngui. Ta to thnh khi un nng, em lc, ha tan ta trong nc ct v thm
dung dch fuchsin (TT), dung dch s chuyn sang mu hng. Lm bo ha dung
dch bng natri sulfat khan (TT), s cho ta bng mu m.
- ng tro nhn to: Lc 5 g ch phm vi 20 ml ether ethylic (TT). Lc ly
dch ether vo mt ng nghim. Thm 2 ml thuc th Fischer (Ha tan 1 g
resorcin (TT) trong acid hydrocloric m c (TT) va 100 ml). Lc mnh,
quan st mu ca lp dung dch pha di, khng c c mu cnh sen r rt
trong vng 20 pht
- Vt r st: Ly 1 ml ch phm, thm 4 ml nc ct v 4 git dung dch acid
hydrocloric (TT), lc u. Nh vi git dung dch kali ferocyanid 5% (TT), khng
c xut hin mu xanh
- Xc nh hm lng ng kh t do:
Dung dich thuc th Fehling: Gm dung dich A va Dung dich
B
Dung di ch A:
ng sulfat tinh th (TT) 34,66 g
Dung dch acid sulfuric 15% (TT) 2 - 3 git
Nc ct va 500 ml
Dung dch B:
Natri kali tartrat (TT) 173 g
Natri hydroxyd (TT) 50 g
Nc ct va 500 ml
Dung dch glucose chun 1%: Cn chnh xc khong 1 g glucose chun ( sy
100 -105 0C n khi lng khng i) cho vo bnh nh mc 100 ml, thm nc
ho tan v pha long vi nc n vch, lc u.
Xc nh chun T:
Ly chnh xc 10,0 ml dung dch Fehling (TT) A, 10,0 ml dung dch Fehling B
(TT) v 5 ml dung dch kali ferocyanid 5% trong nc (TT) cho vo mt bnh nn.
un si dung dch Fehling trong bnh nn ri chun bng dung dch glucose
chun 1% (nh tng git) cho n khi chuyn mu t xanh l sang nu xm. Thi
gian t khi bt u chun cho n khi kt thc l 4 pht v lun gi cho dung
dch si u trong sut qu trnh nh lng.Tnh chun T (lng glucose khan
(g) tng ng vi 1 ml thuc th Fehling dng). Thng thng chun T t
0,00345 - 0,00375 g (tng ng vi 6,9 - 7,5 ml dung dch glucose chun 1%)
Tin hnh nh lng: Cn chnh xc khong 2 g ch phm cho vo bnh nh
mc 100 ml. Thm nc ho tan v pha long vi nc va n vch, lc
u (dung dch ch phm 2%).Tin hnh nh lng nh phn xc nh chun
T, bt u t Ly chnh xc 10,0 ml dung dch Fehling nhng dng dung dch
ch phm 2% chun thay cho dung dch glucose chun 1%
Tnh hm lng (%) ng kh t do trong ch phm theo cng thc sau:

Tx 20 x100 x100
X%
VxP

Trong :
T l lng glucose khan (g) tng ng vi 1 ml thuc th Fehling chun
V l th tch dung dch ch phm 2% tiu th (ml)
P l khi lng mt ong em th (g)
Hm lng ng kh t do trong ch phm tnh theo glucose khan khng c
di 64,0% (kl/kl)
- Xc nh hm lng 5-hydroxymetylfurfurol (HMF): HMF c cc i hp th
bc sng 284 nm. Nhng nu thm gc sunfit th s hnh thnh cc - cacbonyl
v - cacbonyl v lm mt cc i hp th. S chnh lch gia cc cc i hp th
trn l c s nh lng HMF.

7
 Chun b:
- Dung dch kaliferoxyanua 15% (dung dch I): Ho tan 15g kaliferoxyanua vo
nc ct v pha thnh 100 ml.
- Dung dch km axetat 30% (dung dch II): Ho tan 30g km axetat vo mt t
nc sau pha thnh 100ml.
- Dung dch natri bisunfit 0,2%: Ho tan 0,2 g natri bisunfit (natri meta bisunfit
NaHSO3 hoc Na2S2O5) vo mt t nc, sau pha thnh 100 ml; dung dch ny khi
dng mi pha.
Tin hnh th:
Cn 5 g mu mt ong (khng c un nng) vo cc c m 50 ml, cho khong 25
ml nc ho tan, cho 0,5 ml dung dch I v lc k, thm 0,5 ml dung dch II, lc
k mt ln na. Chuyn sang bnh nh mc 50 ml v thm nc cho n vch
mc. Nu c bt th nh mt git etanol tuyt i.
Lc k v lc qua giy lc, b khong 10 ml dung dch lc u tin. Lng
dung dch lc cn li dng o cc i hp th.
- Dung dch mu: ht 5 ml dung dch lc v 5 ml nc ct.
- Dung dch i chng: ht 5 ml dung dch lc v 5ml dung dch natri bisunfit
0,2%. o cc i hp th ca dung dch trn cc bc sng 284 v 336 nm bng
cuvet 1 cm. Nu cc i hp th ln hn 0,6 th pha long dung dch mu bng
nc v dng dch i chng natri bisunfit 0,1% vi cng th tch tng ng, sau
nhn kt qu vi h s pha long hoc cn lng mu t i, sao cho ch s hp
th khng qu 0,6.
X l kt qu:
Hm lng HMF (X) tnh bng mg/kg theo cng thc:

Trong :
E284 - Cc i hp th ca dung dch bc sng 284 nm
E336 - Cc i hp th ca dung dch bc sng 336 nm
125 - Phn t lng ca HMF
16830 - Cc i hp th ca HMF 284 nm
1000 - H s quy i mg ra g
1000 - H s quy i g ra kg
10 - H s quy i ml ra lt trong php th.
Kt qu l trung bnh cng ca t nht 2 php th tin hnh ng thi c sai lch
khng qu 0,5mg/kg.
nh gi kh nng chng oxi ha ca mt ong
- Xc nh hm lng tng phenolic: Hm lng tng phenolic c xc nh
thng qua phng php Folin Ciocalteu. Ly 0,5 ml dung dch mt ong (c nng
khong 0,05 - 3 mg/mL) thm vo 2,5 mL Folin Ciocalteu (1:10), lc u. Sau
4 pht, thm vo 2 ml dung dch Na2CO3 bo ho, lc u, 2 gi nhit
phng. hp th ca dung dch sau phn ng c o bc sng 760 nm. Acid
gallic c s dng nh l cht chun tham kho v kt qu c quy tng
ng theo s milligam acid gallic/1 gam mu nguyn liu.
- Xc nh hm lng tng flavonoid: : Hm lng tng flavonoid c xc nh
thng qua phng php c xc nh bng phng php o mu c pht trin
bi Zhishen et al. (1999). Ly 1 mL dung dch mt ong (c nng t 0,020,2
mg/mL) thm vo 4 mL nc ct 2 ln, sau , thm vo 0,3 mL dung dch NaNO2
5%. Sau 5 pht thm tip 0,3 mL dung dch AlCl3 10%, sau 6 pht cho vo 2 ml

8
 dung dch NaOH 1M v nh mc n th tch 10 ml bng nc ct. hp th
ca dung dch phn ng c o bc sng 510 nm. S dng quercetin cht
chun v kt qu c quy tng ng theo s milligram quercetin /1 gam mu
nguyn liu.
- nh lng cc hp cht phenolic v flavonoid bng phng php HPLC: Tham
kho mt s ti liu, s dng h thng my HPLC Agilent 1260 Technologies,
kho st iu kin sc k la chn ra iu kin ph hp nht: pha ng: MeOH:
acid formic 0.5%/nc t l 40:60, th tch tim mu: 10 L, dung mi pha mu:
MeOH, tc dng: 1ml/pht.
nh gi hot lc enzym
- nh gi hot lc enzyme diastase
Chun b:
- Bnh phn ng: c cnh bn c gn kht vi thnh bnh, cc ng nghim c kch
thc t 18 mm x 60 mm n 18 mm x 175 mm. Cnh di cng ca nhnh bn
cnh c gn vi phn di ca ng nghim 100 mm, to mt gc 45o vi phn
di ca ng nghim.
Tin hnh:
Cn 5 g phn mu th cho vo cc c m, ho tan trong 10 ml n 15 ml nc v
2,5 ml dung dch m acetat pH 5.3, chuyn vo bnh nh mc 25 ml cha 1,5 ml
dung dch natri clorua 0,5M. Thm nc n vch (dung dch phi cho m trc
khi b sung vo dung dch natri clorua 0.5M)
Dng pipet ly 5 ml dung dch tinh bt cho vo "cnh bn" ca bnh phn ng v 10
ml dung dch th nghim vo y ng, khng c trn. Cho ng vo ni cch thu
trong 15 min 40 oC 2 oC; Sau trn u lng cha trong ng bng cch
nghing ng v pha trc v pha sau. Bt u bm gi. Sau 5 min, dng pipet ly
ra 1 ml dch lng cho vo dng c cha c chia vch c sn 10 ml dung dch iot
long 0,0007M. Trn u, pha long n th tch xc nh, sau xc nh h s hp
th A trong my o ph. Ghi li thi gian t khi trn tinh bt v mt ong n khi ly
ra cho vo dung dch iot, y l thi gian phn ng. pipet 1 ml vo ng phn ng
dng ln sau. C 5 min mt ln ly 1 ml dung dch lng ra cho n khi thu c
gi tr hp th A < 0,235. Bng 1 cho bit gi tr hp th A tng ng vi thi
gian ca im kt thc.
Bng 1 - Gi tri h s hp th tng ng vi thi gian dim kt thc
H s hp th im kt thc min
0,7 >25
0,65 20 n 25
0,6 15 n 18
0,55 11 n 13
0,5 9 n 10
0,45 7 n 8

9
 nh gi hot lc enzym glucoseoxidase
- Tnh cht khng khun ca mt ong ch yu ph thuc vo s tch t ca hydrogen
peroxide (H2O2), c to ra bi glucose oxidase (GOX) chuyn i qua trung gian
ca glucose trong pha long mt ong. Tuy nhin, cc loi mt ong c s khc bit ng k
trong hot ng khng khun ca chng.
- Cch tin hnh:. Trong phng php ny, 1 ml dung dch mt ong c thm vo 25
ml m CH3COONa 60 mM pH 5.6 cha 2% -D-glucose. Hn hp c lc 1h
trong khng kh 30C trn my lc, tc 200 vng/pht. Phn ng dng li bi
thm vo 20ml dung dch NaOH 0.1N. Hn hp em chun vi dung dch
chun HCl 0.1N. Mu trng (khng c enzyme) thc hin tng t di iu kin
th nghim . Hot tnh ca GOD xc nh bi cng thc: (Vo-V)*N*1000/60
Trong : V0 l th tch HCl dng chun mu trng. V l th tch HCl dng
chun mu th nghim. N l nng ca dung dch HCl chun. Mt n v
hot tnh enzyme c nh ngha l lng enzyme c th oxi ha 1.0 mol -D-
glucose thnh axit D-gluconic v H2O2 trong 1 pht pH 5.6 v nhit 30oC
16 - Kh nng s dng c s vt cht, trang thit b (tn cc phng th nghim s c
s dng trong ti)
Phng th nghim b mn Bo ch - Cng ngh dc phm, phng th nghim b mn
Ha dc v Kim nghim thuc, Khoa Y Dc, HQGHN c s dng trong ti.
Cc thit b c s dng: thit b siu m, thit b o quang UV-VIS.
Ha cht, dung mi, dng c ca Khoa Y Dc
17 - Phng n phi hp vi cc t chc nghin cu v c s sn xut trong nc
(nu c)
(Trnh by r phng n phi hp: tn cc t chc phi hp chnh tham gia thc hin ti
v ni dung cng vic tham gia trong ti, k c cc c s sn xut hoc nhng ngi s
dng kt qu nghin cu; kh nng ng gp v nhn lc, ti chnh, c s h tng-nu c)
18 - Phng n hp tc quc t (nu c)
(Trnh by r phng n phi hp: tn i tc nc ngoi; ni dung hp tc- i vi i
tc c hp tc t trc; ni dung cn hp tc trong khun kh ti; hnh thc thc
hin. Phn tch r l do cn hp tc v d kin kt qu hp tc, tc ng ca hp tc i
vi kt qu ca ti )
19 - Tm tt k hoch v l trnh thc hin ( LOGFRAME )
STT Mc tiu Sn Cc ni dung, hot iu kin thc hin
phm ng
ch yu
D kin kinh C Thi gian
ph nhn, (bt u,
( Tr. ) t chc kt thc)
thc
hin*
1 2 3 4 5 6 7
1 nh gi cht - Hot ng 1: nh gi
lng mt ong ch tiu cm quan
theo tiu chun - Hot ng 2: nh gi
Dc in ch tiu ha l
2 nh gi c Hot ng 1: Xc nh
kh nng oxi hm lng tng
ha ca mt ong phenolic
10
 - Hot ng 2: Xc nh
hm lng tng
flavonoid
3 Xc nh hot lc
Xc nh hot
enzym diastase
lc enzym
Xc nh hot lc
diastaza
enzyme glucoseoxidase
* Ghi nhng c nhn c tn ti Mc 10 v nghin cu sinh, hc vin cao hc tham gia

III. HNH THC SN PHM KHOA HC CA TI.

20. Bi bo, bo co, sch chuyn kho:
S bi bo ng tp ch Khoa hc Y Dc HQGHN: 01 (C th ng tp ch Khoa hc
trong nc khc).
S bi bo ng tp ch Khoa hc trong nc khc:
S bi bo ng tp ch quc t:
S bo co khoa hc, hi ngh khoa hc trong nc:
S bo co khoa hc, hi ngh khoa hc quc t:
Sch chuyn kho v cc sn phm khc d kin cng b:
STT Tn sn phm Ni dung, yu cu D kin ni cng b
( d kin ) khoa hc cn t (Tp ch, Nh xut Chi ch
bn)
1 2 3 4 5
01
22. Phng php; Tiu chun; Quy phm; Phn mm my tnh; Bn v thit k; Quy
trnh cng ngh; S , bn ; S liu, C s d liu; Bo co phn tch; Ti liu d
bo (phng php, quy trnh, m hnh,...); n, qui hoch; Lun chng kinh t-k thut
v cc sn phm khc.
Tn sn phm
STT Yu cu khoa hc Ghi ch
( d kin )
1 2 3 4

23. Sn phm cng ngh

Mu (model, maket); Sn phm (l hng ho, c th c tiu th trn th trng); Vt
liu; Thit b, my mc; Dy chuyn cng ngh v cc loi khc;
Tn sn phm c n Mc cht lng cn t D kin s
STT th v ch tiu cht v o lng/quy m sn
Mu tng t (theo cc
lng ch yu ca tiu chun mi nht) phm to ra
sn phm
Trong nc Th gii
1 2 3 4 5 6

11
 24. Sn phm d kin ng k bo h quyn s hu cng nghip, gii php hu ch,
bng sng ch
25. Sn phm o to
STT Cp o to S lng Nhim v Ghi ch
c giao (D kin kinh ph )
lin quan .v: Tr. ng
n ti
- Tin s
- Thc s
- Tt nghip i hc
26. Cc sn phm khc ( Ghi r: Hp ng, chnh sch. )
IV. KH NNG NG DNG V TC NG CA KT QU NGHIN CU
27 - Kh nng ng dng kt qu nghin cu
27.1. Kh nng ng dng trong lnh vc o to, nghin cu khoa hc & cng ngh, chnh
sch, qun l
nh gi cht lng mt ong gp phn vo tiu chun ha mt ong, l c s cho cc
nghin cu v tc dng sinh hc ca mt ong.
27.2. Kh nng ng dng trong thc tin (pht trin kinh t -XH, sn xut hng ha).
Cc kt qu v hm lng thnh phn cc cht l c s cho vic la chn mt ong lm
nguyn liu u vo cho mt s sn phm c bo ch t mt ong.
27.3. Kh nng lin doanh lin kt vi cc doanh nghip trong qu trnh nghin cu
C kh nng lin kt vi doanh nghip sn xut mt ong nui trng mt ong c cht
lng tt.
28 - Phm vi v a ch (d kin) ng dng cc kt qu ca ti

12
 29 - Tc ng v li ch mang li ca kt qu nghin cu
29.1 i vi lnh vc KH&CN c lin quan
(Nu nhng d kin ng gp vi cc lnh vc khoa hc v cng ngh trong nc v
quc t, ng gp mi, m ra hng nghin cu mi thng qua cc cng trnh cng b
trong v ngoi nc).
Mt ong l sn phm t thin nhin, c s dng t lu i. Tuy nhin, mt ong t
cc loi hoa khc nhau c th cho cht lng khc nhau. V hin nay vic gi mo mt
ong trn th trng kh ph bin. Do nh gi cht lng mt ong cng nh kh nng
chng oxi ha, xc nh hot lc enzyme trong mt ong gp phn vo tiu chun ha mt
ong nc ta.
29.2. i vi kinh t - x hi v bo v mi trng
(Nu nhng tc ng d kin ca kt qu nghin cu i vi x hi:ng gp cho vic xy
dng ch trng, chnh sch, php lut hoc c tc ng lm chuyn bin nhn thc ca
x hi, s pht trin kinh t x hi v bo v mi trng).
29.3. i vi t chc ch tr v cc c s ng dng kt qu nghin cu
( i vi cc n v t chc thuc HQG ch ti : nng cao trnh , nng lc cn b
khoa hc, cn b ging dy, cn b qun l ; tng cng thit b)
29.4. Kinh ph v cc ngun lc khc m ti c th em li

V. KINH PH THC HIN TI

- Tng kinh ph thc hin ti: ( ng )

- Phn b kinh ph: n v tnh: ng

D ton kinh ph
Ni dung S ngy S tin
TT Thi gian d
lm vic
kin
quy i
1 Cng lao ng khoa hc
Ni dung 1:
Ni dung 2:
2 Mua nguyn vt liu, ha cht, vt t tiu
hao
Mua nguyn vt liu, ha cht
Mua vt t tiu hao
3 Chi khc
Vn phng phm
Hp Hi ng nghim thu
Qun l chung nhim v KHCN, qun l ph
(10% tng d ton kinh ph)

13
 Tng kinh ph

Bng ch:
Ngy...... thng ...... nm 20..... Ngy ...... thng ...... nm 20.....
Ch nhim b mn Ngi vit thuyt minh cng
(H, tn, ch k) (H, tn, ch k)

Ngy...... thng ...... nm 20.....

PH DUYT CA T CHC CH TR

14
 Ph lc: Gii trnh chi tit cc khon chi

Khon 1: Cng lao ng (khoa hc, ph thng)*

n v: ng
Thi
S H s
gian thc
STT Ni dung Ngi thc hin ngy chc Tng s
hin d
cng danh
kin
Ni dung 1: nh gi cht lng mt
1
ong theo tiu chun dc in
1.1. Hot ng 1
1.2. Hot ng 2
Ni dung 2: nh gi kh nng
2
chng oxi ha ca mt ong
2.1. Hot ng 1
2.2. Hot ng 2
Ni dung 3: nh gi hot lc
enzym trong mt ong
3
Hot ng 1
Hot ng 2
Tng cng

* Cng lao ng Khoa hc thc hin theo Thng t s 55/2015/TTLT/BTC-BKHCN:

ngy cng lao ng quy i 8h/ngy, trn 4h c tnh 1 ngy cng. Mt thng lm
vic tng ng 22 ngy cng, H s tin cng ngy cho cc chc danh thc hin
nhim v KHCN theo Bng 1 ca thng t 55/2015/TTLT/BTC-BKHCN.

15
Khon 2: Nguyn vt liu, nng lng

n v: ng
S
TT Ni dung n v o n gi Thnh tin
lng
1 Ha cht

2 Nguyn vt liu mau hng

Tng cng

16
Khon 3: Chi khc
n v: ng

TT Ni dung S lng n gi Thnh tin

Chi ph nh gi, kim tra, nghim thu c
1 1.800.000
s*
Ch tch 1 500.000 500.000
Ph ch tch hi ng; thnh vin hi ng 1 300.000 300.000
Th k hnh chnh 1 200.000 200.000
Nhn xt nh gi ca phn bin 2 300.000 600.000
Nhn xt nh gi ca y vin 1 200.000 200.000
2 Kinh ph qun l (10%) 2.000.000
3 Chi khc 1.083.500
Photo, In n, vn phng phm 1.083.500
Tng cng 4.883.500

*Chi ph nh gi, kim tra, nghim thu c s: nh mc chi tham kho Thng t
55/2015/TTLT-BTC-BKHCN ngy 22/4/2015

17