The Studies On The Honey And Royal Jelly

The paper studied the physics and chemistry characters of different kinds ofhoney and royal jelly and antioxidation and antifungus effects of bee honey. Thestudy on radical scavenging activity of different floral origin honeys shew that themilk vetch honey was best. The milk vetch honey had good suppressive effects onstreptomyces griseus, staphylococcus aureus and Escherichia coli. The content ofHAD in spring rape royal jelly was higher than in summer rape royal jelly, Thecontent of protein was the same.The Choice of Honey and royal jelly and study of their description revealed thatmilk vetch was best honey and spring rape royal jelly was best material. Honey royaljelly was processed by the ratio of honey to royal jelly, 5:1. The study on liquidcharacters of liquid honey royal jelly made clear that when temperature was from15℃to 35℃, liquid honey royal jelly has the characters of Newton liquid; whentemperature was from 4℃to 15℃, liquid honey royal jelly has the characters ofnon-Newton liquid and it became watery with temperature rising. The content ofWater soluble proteins in honey royal jelly decreased with temperature rising andprocessing time prolonging, it is propitious to royal jelly to mix honey and royal jellyand could reduced loss of water soluble proteins. Comparing with water solubleproteins in different temperature, in 38℃, it reduce 12.7 percent during 5 days,16.9percent during 10 days,20.2 percent during 20 days,23.5 percent during 30 days; In15℃,it reduce 1 percent during 5 days,4.1 percent during 10 days,7.1 percent during20 days,9,2 percent during 30 days.The content of furosine in honey royal jelly was determined. The color change ofhoney royal jelly was due to Maillard reaction. In the mean time, the dynamics ofMaillard reaction in honey royal jelly was investigated, the contend of furosine as aindex and dynamics equations was ascertained in different temperature.Y=-0.0614T~2+1.6525T+4.4011 (R~2=0.967) 4℃(1)Y=10.195T+13.381 (R~2=0.9631) 15℃(2)Y=124.09T-18.036 (R~2=0.9960) 38℃(3) In term of dynamics equations, the temperature was higher, Maillard reaction tookplace more fast.The content of HDA in honey and royal jelly slowly decreased with hightemperature and long time processing. In 30 days, its content decreased from330mg/100g to 315mg/100g, 4℃; 300mg/100g, 15℃; 279mg/100g, 38℃Liquid honey and royal jelly became solid powder by a series of processing,including filtering, frozen-drying, grinding and packing. Strictly operated by criticalcontrol point, the product was eligible according to company standards. The study onstability of solid honey royal jelly shew that the temperature had little effect on it andthe humidity had much effect. Therefore, solid honey and royal jelly should be sealedand be laid in cool and dry place.