Skip navigation
  • 中文
  • English

DSpace CRIS

  • DSpace logo
  • Home
  • Research Outputs
  • Researchers
  • Organizations
  • Projects
  • Explore by
    • Research Outputs
    • Researchers
    • Organizations
    • Projects
  • Academic & Publications
  • Sign in
  • 中文
  • English
  1. DSpace-CRIS at My University
  2. 一、研究單位
  3. 農業化學組
Please use this identifier to cite or link to this item: https://scholars.tari.gov.tw/handle/123456789/7158
Title: 蜂王乳粉末化之製備與其貯存期間物性變化之研究
Other Titles: Preparation of Royal Jelly Powders and Property Characterization of the Products During Storage
Authors: 曾慶瀛
余哲仁
李錦楓
Chin-Yin Tseng
Zer-Ran Yu
Chin-Fung Li
Keywords: 蜂王乳;蜂;葵烯酸;包埋;冷凍乾燥粉末;Royal jelly;Honeybee;10-hydroxy-δ-2-decenoic acid;Encapsulation;Freeze-dried powder
Issue Date: Dec-1995
Publisher: 農業試驗所 
Related Publication(s): 農業試驗所特刊第56號
Start page/Pages: 50-60
Source: 農特產品加工研討會專刊 
Conference: 農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Abstract: 
蜂王乳分別以dextrin及β-cyclodextrin等粉體依7:3、8:2、9:l (w/w)等比率經手攬拌及以Polytron或ultrasonicator混合,再進行凍結乾燥並製成粉末化成品,經電子顯微鏡觀察其粉體包埋之情形,顯示以β-cycledextring:l之比率及經手攬拌者最佳。另外顯示以dextrin及β-csyc1edextrin經手混合者之結構分別為平面狀及立體球狀;而以polytron或ultrasonicator混合者則呈組織狀且具有蜂巢之顆粒物“若將製品分別以常壓及真空條件下包裝,再置於常溫(25℃),冷藏(0℃)、凍藏(-20℃)及低濕(RH 35%)之常壓條件貯藏四個月,經定期取樣分析其吸濕性、pH、色澤及官能品質之變化,顯示成品之品質穩定,受包裝條件、貯藏溫度或濕度之影響很小。
Royal jelly was mixed with detrin and β-cyclodextrin in the ratios of 7 3, 8 2 and 9 : 1 (w/w), respectively. The mixing and homogenization processes were finished by hand, a polytron or an ultrasonicator prior to subjection to freeze drying and pulverizing for powder product preparation. Under SEM eamination of the products prepared by band mixing of β-cyclodextrin and royal jelly with a ratio of 9 : 1 was the best among products. A layer-like structure and an ellipse-like structure were respectively observed in the products prepared by hand mixing of detrin or β-cyclodextrin with royal jelly, while a gel
-like matrix structure was observed in the products prepared by homogenization with a polytron or an ultrasonicator. When the powder products were packaged at the normal atmosphere or under vacuum condition and stored at ambient (25 ℃), refrigeration (0 ℃) and frozen (-20℃) temperatures, and at ambient (25℃) temperature and low humidity (RH 35 %) for 4 months, hygroscopicity, pH, color and sensory characteristics of the products were periodically determined. The results indicate that all products were stable in storage and their quality after storage was reasonably accepted.
URI: https://scholars.tari.gov.tw/handle/123456789/7158
ISBN: 957-00-6655-5
Appears in Collections:農業化學組

Files in This Item:
File Description SizeFormat
publication_no56-12.pdf2.51 MBAdobe PDFView/Open
Show full item record

Page view(s)

29
Last Week
1
Last month
checked on Apr 28, 2022

Download(s)

29
checked on Apr 28, 2022

Google ScholarTM

Check

Altmetric

Related Items in TAIR


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

Explore by
  • Academic & Publications
  • Research Outputs
  • Researchers
  • Organizations
  • Projects

關於學術典藏系統:收錄本所研究產出,對外展示研究成果,提升學術影響力。

Build with DSpace-CRIS - Extension maintained and optimized by Logo 4SCIENCE Feedback