蜂王浆贮存过程中糠醛类物质含量的变化

The Change of Furfu Ral Compounds Contents of Royal Jelly during Storage

蜂王浆是一种主要的蜂产品,具有重要的营养保健功能,其品质和保健功效易受贮存温度和时间的影响。为准确评价蜂王浆质量,有必要建立其新鲜度评价方法和指标。本文研究了蜂王浆贮存过程中6种糠醛类物质的含量变化,结果表明,在新采收的蜂王浆中没有检出这6种化合物,而在经不同时间贮存后,4个温度梯度的样品中均检出了5-HMF,其含量随着贮存时间的延长和温度的升高而增加,变化幅度为25℃>16℃>4℃>-18℃;在12个月的试验期内,仅在25℃条件下贮存的蜂王浆中检出了糠醛。根据5-HMF和糠醛含量与贮存时间和温度的相关性,结合蜂王浆贮存的实践经验,初步选定5-HMF含量为150μg/kg和糠醛不得检出为蜂王浆新鲜度评价的阈值。研究结果为蜂王浆新鲜度评价提供了一种简单、可靠的方法。

Royal jelly is one of the most important products of honeybees and has been used in health products for human consumption. But royal jelly can spoil and lose its health-promoting properties depending on storage duration and conditions. To ensure product quality, it is necessary to explore and establish indicators and evaluation methods for royal jelly freshness. In this study, the contents of 6 furfural compoundsin royal jelly at different temperaturesfor different time intervals were measured. The results showed that no furfural compounds was detected in new collected RJ samples; 5-HMF was detected in most samples that stored for different periods, and its contents increased with the increase of storage time and temperature, different temperatures change the range are that the 25 ℃ is the greatest, and-18 ℃ smallest; F was only detected in the samples stored at 25 ℃ in the12-month trial period. On the basis of the correlations between the content of 5-HMF（or F） and storage time（or temperature）, combined with storage experiences, 5-HMF and F were selected as assessment indexes of RJ freshness, and their threshold values were set as 150 μg/kg and not detected respectively. To sum up, a simple and reliable method has been eatablished for evaluating royal jelly freshness and quality in this paper.