摘要
蜂王浆是工蜂上颚腺和咽下腺共同分泌的乳白色、淡黄色或浅橙色浆状物质,对蜜蜂级型分化起决定性作用,其生物学活性对于维持人体健康也具有重要作用。然而在贮存不当时,蜂王浆极易腐败,导致其生物学功能丧失,品质下降。所以,蜂王浆新鲜度是评价其质量的重要指标,完善现行蜂王浆质量评价体系的新鲜度指标,有利于蜂王浆产业的可持续发展。该文以蜂王浆的组成成分为基础,对蜂王浆新鲜度的评价指标及其检测方法进行综述,以期为蜂王浆新鲜度的研究提供参考价值。
Royal jelly is a yellowish substance secreted by the hypopharyngeal and mandibular glands of nurse bees.The bioactivities of royal jelly play an important role not only in queen bee differentiation but also in promoting human health.However,under improper storage conditions,royal jelly is highly perishable which leads to the decrease of its bioactivities and quality.Therefore,the freshness of royal jelly is a critical indicator to evaluate its quality.To improve the current quality evaluation system of royal jelly,this review summarized the research progress of evaluation indicators and detection methods of royal jelly freshness based on its composition.This review will provide new insight for the evaluation of royal jelly freshness.
作者
魏琳
李婧妍
于心雨
王舒悦
李珊珊
胡福良
WEI Lin;LI Jingyan;YU Xinyu;WANG Shuyue;LI Shanshan;HU Fuliang(College of Animal Science,Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province,Zhejiang University,Hangzhou 310058,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第18期340-350,共11页
Food and Fermentation Industries
基金
国家自然科学基金(32372940)
浙江省自然科学基金(LY23C170001)
国家蜂产业技术体系专项(CARS-44)。
关键词
蜂王浆
新鲜度
检测指标
检测方法
royal jelly
freshness
evaluation indicator
detection methods
