中蜂蜂王浆和意蜂蜂王浆感官性状和化学成分的比较性研究

A Comparative Study on the Sense Property and Chemic Composition of Royal Jelly from Chinese Honeybee and Italian Honeybee

通过对中蜂蜂王浆和意蜂蜂王浆的感官性状和化学成分的比较性分析,发现它们在颜色深浅、浓稠状态、芳香气味和酸涩滋味的程度上有明显差别,在水分、10-羟基-α-癸烯酸、酸度、总糖、蛋白质、灰分等的含量上有极显著差异(P<0.01)。提示中蜂蜂王浆有着独特的性质,要了解它的高酸度、低10-羟基-α-癸烯酸的原因,还需进一步研究它的脂肪酸和有机酸的种类和含量。

The present paper comparatively studies the sense property and chemical composition of royal jelly produced by Chinese honeybee and Italian honeybee, respectively. The two kinds of royal jelly have a noticeable difference in color, thickness, fragrance and taste and have a significant difference（P〈0.01 ）in the contents of water, 10-hydoxy-α-decenoic acid, acidity, total carbohydrate, protein and ash. It suggested that the royal jelly from Chinese honeybee had its own particular character. The reason for its high acidity and low lO-hydoxy-α- decenoie acid should be further studied in the types and contents of its fatty acid and organic acid.