Discussion Of Royal Jelly's Fresh Degree Indexes And Effects Of Repeated Freezing And Thawing On Royal Jelly

This examination selected the sensory evalution, acidity,water-solubility protein,SOD enzyme activity,vitamin C content and restraining capability for coliform and Bacillus subtilis as the indexes of weighing royal jelly.Academic dissertation mainly study the changes of royal jelly indexes in 30 days,by mensurating every 6 days at different storage temperature,through which,the indexes which can reflect the fresh degree of royal jelly was preliminarily elicited, excluding the influence of other factors(examples:the changes of royal jelly producing areas,seasons and swarms). At the same time,the storage effects of royal jelly were revealed under the condiction of repeated freezing and thawing and different storage temperature.The material results are as follows:1 Discussion of royal jelly's fresh degree indexesThrough pre-examination,select -18℃,0℃,5℃,room temperature(about 25℃, uniform hereinafter) which have representation as the storage temperature condition. The results of examination indicated:The selected indexes'content or acidity of fresh royal jelly are as follows:the sensory evalution is 10; acidity is 37; the content of water-solubility protein is 4.6 %; the content of Vc enzyme is 6.92 mg/100g;the activity of SOD enzyme is 122.0 U/g;the circle of restraining coliform is 13.47 mm,and the one of restraining Bacillus subtilis is 15.43 mm.Under different storage conditions,with the storage period extending,royal jelly happened varying changes to a certain extent,just as sensory evalution(the growing of color, the accretion of conglutination degree,the creating of air bubble,etc.);the reduce of water-solubility protein;the increase of titration acidity;the decline of vitamin C content;the reduce of SOD enzyme activity and the decline of restraining capability for coliform and Bacillus subtilis. Thereinto,after 30 days'storage period, the sensory evalution dropped 5 %,20 %,33 %,42 %; the acidity increased 1.89 %,8.92 %,10.27 %,19.73 %; the content of water-solubility protein decreased 0.06 %,0.11 %,0.24 %,0.29 %; SOD enzyme activity descended 7.54 %,42.79 %,75.16 %,100 %; vitamin C content dopped 35.26 %,72.40 %,95.23 %,100 %; the circle of restraining coliform minished 6.98 %,17.82 %,32.44 %,54.94 % and the one of restraining Bacillus subtilis decreased 9.92 %,16.20 %,31.50 %,54.18 % in -18℃,0℃,5℃and room temperature storage conditions.Via analysis,the royal jelly's main indexes, the sensory evalution, acidity,water-solubility protein,SOD enzyme activity,vitamin C content and restraining capability for coliform and Bacillus subtilis all have marked influencial connections with the storage conditions.After filtration,the indexes, acidity, water -solubility protein,SOD enzyme activity,vitamin C content and restraining capability for coliform and Bacillus subtilis which can reflect the fresh degree of royal jelly were educed, excluding the influences of other factors(examples:the changes of royal jelly producing areas, seasons and swarms).2 Effects of repeated freezing and thawing on royal jellySelect -18℃and 0℃two storage temperature conditions which have representations,and store 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: Compared with fresh royal jelly,after disposal of thawed one time and thawed three times, the sensory evalution dropped 0.1 % and 0.4 %; the acidity increased 1.1 % and 1.6 %; the content of water-solubility protein all decreased 0.22 %;SOD enzyme activity descended 1.23 % and 3.20 %; vitamin C content dopped 4.48 % and 13.73 %; the circle of restraining coliform minished 0.52 % and 2.23 %,and the one of restraining Bacillus subtilis decreased 1.04 % and 1.94 %.It was educed after analysis:in the 30 days'storage period, the sensory evalution, acidity, water-solubility protein,SOD enzyme activity, restraining capability for coliform and Bacillus subtilis of royal jelly thawed one time and thawed three times a day in -18℃and 0℃all have marked differences(p<0.01).But influences of thaw to vitamin C content is little.The cause is likely that with the storage period extending,vitamin C content largely dropped,which led that its content variety was comparatively unconspicuous at repeated freezing and thawing.The quality and fresh degree falled gradually with the storage period extending.And repeated freezing and thawing would aggravately reduce the quality and fresh degree of royal jelly,and would consequently cut down the storage period. Royal jelly depositing -18℃and not thawed storage condition has the best fresh degree.