Fast Determination of Royal Jelly Freshness by a Chromogenic Reaction

文献类型： 外文期刊

第一作者： Zheng, Huo-Qing

作者： Zheng, Huo-Qing;Wei, Wen-Ting;Hu, Fu-Liang;Wu, Li-Ming;Dietemann, Vincent;Dietemann, Vincent

作者机构：

关键词： chromogenic reaction;freshness;HCl;royal jelly

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2012 年 77 卷 6 期

页码：

收录情况： SCI

摘要： Royal jelly is one of the most important products of honeybees. Given its role in development of bee brood into fertile individuals of the royal caste it is also used in health products for human consumption. Royal jelly spoils and loses its health-promoting properties depending on storage duration and conditions. To ensure product quality before selling, it is therefore necessary to assess royal jelly freshness. Many indexes of freshness have been suggested, but they all lack reliability or require complex and time-consuming analyses. Here we describe a method to detect royal jelly freshness based on a chromogenic reaction between royal jelly and HCl. We demonstrate that analyses based on color parameters allow for the discrimination of royal jelly samples based on the duration of their storage. Color parameters of royal jelly stored at -18 and 4 degrees C for 28 d remained comparable to that of fresh samples, which supports the reliability of the method. The method of freshness determination described is practical, cheap, and fast and can thus be used in real-time when trading royal jelly.

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