Study On Freshness Index Screening And Relieving Physical Fatigue Function Of Royal Jelly

Royal jelly is ivory white or palllide-flavens with some fragrent and strong acerbity -pungent emulsion secreted by tongue gland and mandibular gland of 5～15 days workbees,it is only stuff of queen bees all life and arrhenolarvae prophase,be apointed to be the only natural fetus food for mankinds and similar to mamamlian milk, also be named Royal jelly,Gelatina royalis or Bee milk,rich in nourishment,health maintenance and medical treatment,the Royal jelly is the extremely unstable natural product,it to miss physiological activity storaged at ordinary temperature and poor in dietary property,so should be storged at -18℃,but it is difficult to achieve it when produce and transport it.This demand establish scientific judging index and short-term storge method for royal jelly at ordinary temperature.This article is to detect the changing tendency of unstable ingredient in Royal jelly at different storaging time and temperature,to elect the index with regular changing to judge the freshness of royal jelly and to find short-term storge method at ordinary temperature.The results are as follows:1.in storaging experiment,determined titratable acidity,vitaminB₆,vitamin_c, pantothenic acid,superoxide dismutase,color and luster(â–³E^*,â–³L^*,YI,DYI andâ–³B^*),the results as follows:â‘ storaged Royal jelly at not only low and also high temperature,its pantothenic acid content all tapered,the coefficient correlation is the highest(R²=0.8991 at 10℃, R²=0.7224 at 37℃),the fluctuation is small;and detecting method is easy,degree of accuracy is high,the equipment(HPLC)is comparatively common,all of these are to overcome deficient of predecessor's study.So elected pantothenic acid for function test.â‘¡at 37℃the YI,DYI andâ–³B^* of Royal jelly gradually rised,before the 5 days the speed is the fastest,it achieved the maximal value(-755.85,422.06 and 108.65),from the 6day changing amplitude is diminished,interclass disparation is extremely notable (P＜0.01).so elected YI,DYI andâ–³B^*changing rate(the maximal changing rate are 80%,177%and 314%)for function test.2.storaged the 3 similar Royal jelly for 3d,5d and 8d at 37℃,pantothenic acid preservation rate are 85.10%and 77.24%(YI,DYI andâ–³B^* changing rate were≤80%,≤177%and≤314%)and 71.25%(YI,DYI andâ–³B^*changing rate were≥80%,≥177%and≥314%),then did ant-fatigue and ant-hypoxia functional test with it.the results as follows:â…°when the pantothenic acid preservation rate of royal jelly were 85.10%and 77.24%(YI,DYI andâ–³B^*changing rate are≤80%,≤177%and≤314%),the mice BM is more 1.01g and less 4.23g than control group's,the mice swimming time is longer 33 ls and 223s,and the mice climbing time are longer 96.34s and 70.25s,it indicated that these Royal jelly were also had some nutrition value.â…±when the pantothenic acid preservation rate of Royal jelly was 71.25%(YI,DYI andâ–³B^*changing rate were≥80%,≥177%and≥314%),the mice BM was more 1.51g than control group's,the mice swimming time and climbing time were longer 55s and 10.15s,it indicated that this Royal jelly was poor in nutrition value,in the end got the critical value to judge if the royal jelly have some nutrition value,it was pantothenic acid preservation rate of royal jelly was 71.25%(YI,DYI andâ–³B^* changing rate were 80%,177%and 314%3.did the well-distributed design of experiment to search for the storaging time of Royal jelly at different temperature,by judgement index(the pantothenic acid preservation rate,YI,DYI andâ–³B^* changing rate),the results as follows:â…°it was negative correlation bewteen the pantothenic acid preservation rate and the storaging temperature,time(the R² were -0.37 and -0.61),and it was postive correlation bewteen the pantothenic acid preservation rate and the humidity,the rate of royal jelly mass / honey mass)(the R² were 0.69 and -0.11),among those the humidity influence was maximal.â…±in the well-distributed design of experiment,the pantothenic acid preservation rate of royal jelly storaged by the storage condition 1,3,4 and 7 were 75.5%,78.8%,80.1% and 72.9%,those highter than the critical value(71.25),at the same time the YI,DYI andâ–³B^* changing rate are≤80%,≤177%and≤314%4.the conclusionâ‘ the critical value to judge the nutrition value and freshness were the pantothenic acid preservation rate of royal jelly 71.25%,YI changing rate 80%,DYI changing rate 177%andâ–³B^* changing rate 314%.â‘¡the method for the short-term storge of Royal jelly:adding some honey(honey/ royal jelly=1)and keeping the storaged temperature higher than 2℃,it can be storaged for probably 21 days.