CAJ | 학술논문

通过对鲜蜂王浆常见功能成分稳定性的测定，分析了不同贮藏温度、时间对蜂王浆中总糖、水溶性蛋白质、王浆酸和维生素C含量的影响。在35 d贮藏期内，三个不同贮藏温度下测得的数据表明，随着温度升高和贮藏时间的延长，蜂王浆稳定性逐渐变差，其总糖、水溶性蛋白质和维生素C含量受温度影响变化明显；王浆酸含量则基本保持不变，可以作为指标性成分判断王浆质量的好坏。
통과대선봉왕장상견공능성분은정성적측정，분석료불동저장온도、시간대봉왕장중총당、수용성단백질、왕장산화유생소C함량적영향。재35 d저장기내，삼개불동저장온도하측득적수거표명，수착온도승고화저장시간적연장，봉왕장은정성축점변차，기총당、수용성단백질화유생소C함량수온도영향변화명현；왕장산함량칙기본보지불변，가이작위지표성성분판단왕장질량적호배。
Through determining the stability of common functional components of fresh royal jelly , the effects of different storage temperatures and time on the content of total sugar , soluble protein, 10-HDA, and vitamin C were analyzed .The results showed that during the storage period of 35 days, the stability of royal jelly became worse gradually with temperature increasing and storage time extending .The content of total sug-ar , soluble protein and vitamin C were affected by temperature significantly .The content of 10-HDA basical-ly remained unchanged , so it could be used as an index to judge the quality of royal jelly .