【摘要】 选取了对新鲜蜂王浆质量有影响的因子:贮藏时间,贮藏温度,贮藏湿度及与蜜的混合比,分析了不同条件下蜂王浆的黄度值及泛酸含量的变化,并将这些变化与蜂王浆的感官评定建立联系,以求建立快速评判蜂王浆新鲜度的感官指标。结果表明,贮藏湿度是影响蜂王浆品质最重要的因素,而贮藏时间,贮藏温度及蜂蜜的混合比都对蜂王浆的泛酸及黄度值有重要影响。更多还原

【Abstract】 Storage time,temperature,humidity and mixing ratio of honey,which are the important factors about quality of fresh royal jelly,were chosen in this experiment.The change of YI and the pantothenic acid were analysed in different factors,and connected with organolepic evaluation in order to set up a standard to judge organoleptic index in a speedy way.The results showed that storage humidity was the foremost factor in this index,and storage time,temperature and mixing ratio of honey seem as important for YI and pantothenic acid of royal jelly.更多还原