Study On Quality And Freshness Of Royal Jelly In Storage Process

Academic Dissertations was mainly study changing quality and freshness of royal jelly in 30 days , quality and freshnes index changing was by mensurating every 6 days at different storage temperature. Indexs and parameters of measuring quality changing of royal jelly were sensory evaluation, acidity, water-solubility protein,total sugar , 10-HDA, water content, ash content.; And indexs and parameters of measuring the freshness of royal jelly were SOD enzyme activity,GOD enzyme activity and vitamin C content.Experiments showed that the royal jelly of quality and freshness during storage process were decreased with the storage period extending.At the same time, effects of royal jelly on quality and freshness were large affected by the conditions of repeated freezing and thawing and storage temperature.1. Effects of quality and freshness of royal jelly on changing studying at different storage temperature.During 30 days storage time, the present experiment was conducted to investigate the effects of different storage temperature.(-18℃, -5℃, 0℃, and room temperature 25℃) , experimental result showed that the quality and freshness of royal jelly were holding preferably at -18℃temperature condition. When royal jelly storages at room temperature of 25℃,the quality and freshness is the worst. At the four different storage temperaiure(-18℃, -5℃, 0℃, and room temperature 25℃) ,the quality and freshness is becoming worse with the raising of storage temperature and storage time growth . Measurement indexs showed that the quality and freshness is becoming worse with the raising of storage temperature.The temperature had a significant influence (F >F_0.05)on sensory evaluation, acidity, total sugar, SOD enzyme activity,GOD enzyme activity and vitamin C content. the content of 10-HAD keeps steady.2.Effects of repeated freezing and thawing on quality and freshness of royal jelly at different storage temperature. Choosing -18℃, 0℃two storage temperature condition and Storing royal jelly by preserving ways of group thawed three times a day, group thawed one times a day, group not thawed a day. Experimental result showed that there were significant difference (F >F_0.05) in sensory evaluation, acidity, SOD enzyme activity.GOD enzyme activity and vitamin C content at -18℃storage temperature and repeated freezing and thawing in 30 days.At 0℃storage temperature, affects of sensory evaluation, acidity, SOD enzyme activity.GOD enzyme activity and vitamin C content by repeated freezing and thawing were no significant difference (F 0.05) .the effects to water- solubility protein in royal jelly all have significant difference (F >F_0.05)both royal jelly repeated freezing and thawing at CTC and repeated freezing and thawing at -18℃. 10-HDA content remain keeps steady.Whether repeated freezing and thawing at 0℃or -18℃. The comparatively experimental study in storage temperature condition 0℃and -18℃make know that there were influenced remarkably by repeated freezing and thawing below freezing point of water, thereamong, the quality and freshness of royal jelly were the worst, at -18℃of repeated freezing and thawing .When royal jelly storages temperature at 0℃,the quality and freshness of freezing and thawing were holding preferably.