蜂王乳粉末化之製備與其貯存期間物性變化之研究

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.