不同贮藏温度下不同比例王浆蜜的品质变化  

Quality Changes of Different Proportions of Royal Jelly Honey at Different Storage Temperatures

作　　者：杨爽 邓月敏 刘位芬 杨娟[2] YANG Shuang;DENG Yuemin;LIU Weifen;YANG Juan(College of biological resources and food engineering,Qujing Normal University,Qujing,Yunnan 655011 China;Institute of Sericultural and Apicultural,Yunnan Academy of Agricultural Sciences,Mengzi Yunnan 661101 China)

机构地区：[1]曲靖师范学院生物资源与食品工程学院,云南曲靖655011 [2]云南省农业科学院蚕桑蜜蜂研究所,云南蒙自661101

出　　处：《蜜蜂杂志》2024年第11期4-8,共5页Journal of Bee

基　　金：云南省技术创新人才培养对象项目(20220SAD160026)。

摘　　要：蜂王浆和蜂蜜中都含有许多有益于人体健康的营养成分,制成王浆蜜可以充分发挥二者的营养价值。本文通过酸碱滴定法、高效液相色谱法、2,6-二氯靛酚滴定法和感官评价法分别测定不同比例王浆蜜的酸度值,10-羟基-2-癸烯酸,维生素C及感官价值等随温度和时间的变化值,以此作为衡量王浆蜜品质变化的指标。研究表明:蜂王浆与蜂蜜比例为2:8的王浆蜜在-18℃条件下贮藏时其品质保持效果最佳;蜂王浆与蜂蜜比例为3:7的王浆蜜在常温下贮藏时各项指标变化最大。在-18℃,4℃和常温下测得的各项衡量品质的指标变化数据说明,不同比例的王浆蜜在不同贮藏温度下随贮藏时间延长而变化速率不同,但其酸度值都是增大的,维生素C含量和感官价值评分呈下降趋势。10-HDA则受温度和王浆蜜比例影响变化较小,整体上王浆蜜的品质变化都小于新鲜蜂王浆的变化,这为蜂王浆的贮藏提供了新的思路。Royal jelly and honey contain many nutrients that are beneficial to human health.Royal jelly honey can give full play to the nutritional value of both.In this paper,the acidity value,10-hydroxy-2-decenoic acid,vitamin C and sensory value of different proportions of royal jelly honey were determined by acid-base titration,high performanceliquid chromatography,2,6-dichloroindophenol titration and sensory evaluation.The change of temperature and time is used as an indicator to measure the quality change of royal jelly honey.The results showed that the quality of royal jelly honey with a ratio of 2:8 of royal jelly to honey was the best when stored at-18C.When the ratio of royal jelly to honey was 3:7,the indexes of royal jelly honey changed the most during storage at room temperature.The change data of each quality index measured at-18℃,4℃and room temperature showed that the change rate of different proportions of royal jelly honey was different with the prolongation of storage time at different storage temperatures,but its acidity value increased,vitamin C content and sensory value score showed a downward trend.The 10-HDA was less affected by temperature and the proportion of royal jelly honey,the quality change of royal jelly honey is less than that of royal jelly,which provides a new idea for the storage of royal jelly.

关 键 词：蜂王浆 蜂蜜 酸度 癸烯酸 维生素C 感官价值 

分 类 号：S896.3[农业科学—特种经济动物饲养]