CN101718702A - Method for quickly testing freshness of royal jelly - Google Patents
Method for quickly testing freshness of royal jelly Download PDFInfo
- Publication number
- CN101718702A CN101718702A CN200910154567A CN200910154567A CN101718702A CN 101718702 A CN101718702 A CN 101718702A CN 200910154567 A CN200910154567 A CN 200910154567A CN 200910154567 A CN200910154567 A CN 200910154567A CN 101718702 A CN101718702 A CN 101718702A
- Authority
- CN
- China
- Prior art keywords
- royal jelly
- freshness
- value
- sample
- week
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Abstract
The invention provides a method for quickly testing the freshness of royal jelly. In the method, by using a colorimeter to accurately measure a color value generated by the reaction of the royal jelly and concentrated hydrochloric acid, a Lab value of the color of reaction solution is obtained, and thus, the freshness of the royal jelly can be determined according to the dynamic change in the color generated by the reaction. The method of the invention has the advantage that: the operation is simple and convenient and can be finished in a short time period of several minutes; the detection has high sensitivity and repeatability; the measured value can be quantized so as not to be influenced by the subjective judgment of an inspector, the measurement result is clear, definite and easy to standardize; and the method meets the requirements for the realization of the quality control of the royal jelly and has a great application significance in production.
Description
Technical field
The present invention relates to a kind of method of fast detecting freshness of royal jelly, exactly is a kind of storage temperature that is used for judging royal jelly fast and is experienced and the method for period of storage.
Background technology
Royal jelly is the key material that influences the differentiation of honeybee level type, and is significant to nutrition and the growth of queen bee.Contain abundant bioactivator in the fresh royal jelly, human body had very high nutrition health-care functions, as enhance immunity, antifatigue, anti-ageing, antitumor, improve sleep etc.Because some active components in the royal jelly are to responsive to temperature, thereby royal jelly has relatively high expectations to storage requirement, if storage temperature is too high or period of storage is long, marked change can take place for its physical behavior, chemical constitution and quality thereof.Simultaneously, raising experiment shows that freshness of royal jelly and its quality have significant correlation, and storing improperly, royal jelly can not make the queen bee normal development.Therefore, royal jelly must cryogenic freezing be preserved, to keep its effect.
The physical and chemical index of regulation comprises in the existing royal jelly national standard (GB 9697-2008): the content and the acidity of water, 10-hydroxyl-2-decylenic acid (10-HDA), protein, total reducing sugar, starch, ash content.These indexs have reflected the content of certain class material in the royal jelly, and the judgment criteria that can only whether mingle as royal jelly can not reflect freshness of royal jelly and quality thereof well.Lacking the index and the detection method thereof that reflect freshness of royal jelly is a big defective that exists in the existing royal jelly national standard.Generally speaking, the royal jelly room temperature storage can be not putrid and deteriorated below 1 month, 6 weeks above tangible appearance change (dark as color and luster, viscosity big, peculiar smell etc. is arranged) can occur and store.
A plurality of in the world research teams are all studied the index and the decision method of freshness of royal jelly, but Shang Weijian has substantial progress.Seeking and establish one and can reflect strictly according to the facts that the index of freshness of royal jelly and detection method thereof are important topics of royal jelly research, also is to improve existing royal jelly quality standard, effective monitoring royal jelly quality, the further key point in standard royal jelly market.
Color difference meter is a kind of instrument that can quantize the being seen color of human eye.1931, CIE (the international standard illumination council) set up the color space standard of a series of expression visible spectrums.What industry was the most frequently used at present is the CIE Lab color space, wherein the blue yellow value of the green red value of the lightness of L value representation color, a value representation color, b value representation color.By the judgement of color difference meter, can carry out the quantification of different sample room colors and compare human eye finding color.
Summary of the invention
The method that the purpose of this invention is to provide a kind of fast detecting freshness of royal jelly.This method is accurately measured the color value of royal jelly and concentrated hydrochloric acid reaction generation by color difference meter, obtains the Lab value of reactant liquor color, and then judges the freshness of royal jelly according to the dynamic change of reaction generation color.
Specifically realizing of the inventive method by following steps:
(1) royal jelly is fully mixed in 1: 10 ratio of mass volume ratio with concentrated hydrochloric acid;
Be timeorigin when (2) beginning to contact with concentrated hydrochloric acid, when the 40s time point,, measure once METHOD FOR CONTINUOUS DETERMINATION 8 times afterwards every 30s with the Lab value of color difference meter assaying reaction liquid with royal jelly;
(3) with reaction time be X-axis, the b value in the reactant liquor Lab value is a Y-axis, draws the change curve that reactant liquor b value changed with the reaction time;
(4) variation tendency of basis (3) gained curve is judged the freshness of royal jelly, can clearly freshness of royal jelly be divided into 2 levels and judge:
1. if the b value begins to rise gradually from first measurement point, slightly descend or rise always after a certain high value, this sample freshness of decidable is higher, only lives through to be equivalent to 26 ℃ approximately the storage process below 1 week;
2. if the b value begins first decline from first measurement point, the back raises, and this sample of decidable lives through and is equivalent to 26 ℃ approximately, the storage process in 1～6 week (containing for 1 week).
Another object of the present invention provides the application of described method in the fast detecting of freshness of royal jelly.
The inventive method has following characteristics: (1) is easy and simple to handle, and weak point consuming time can be finished in several minutes; (2) highly sensitive, good reproducibility; (3) freshness of royal jelly is divided into 26 ℃ and stores following and 1 all above two levels of 1 week, meet the actual requirement of royal jelly quality control, on producing, have good application value.The inventive method compared with prior art, the measured value that the present invention relates to method can quantize, and can not be subjected to the influence of checker's subjective judgement, the result of determination clear and definite is easy to standardization.
Description of drawings
Fig. 1 is for after reacting at the royal jelly sample of storing 0d, 2d, 4d, 6d under 26 ℃ of conditions and concentrated hydrochloric acid, the reactant liquor b value changing trend diagram of drawing according to the inventive method.
Fig. 2 is for after reacting at the royal jelly sample of storing 7d, 10d, 14d, 18d, 21d, 28d, 35d, 40d under 26 ℃ of conditions and concentrated hydrochloric acid, the reactant liquor b value changing trend diagram of drawing according to the inventive method.
Fig. 3 is for to store 0d under 26 ℃ of conditions, 4d, and after the royal jelly sample of 14d, 35d and the concentrated hydrochloric acid reaction, the reactant liquor b value changing trend diagram of drawing according to the inventive method.
Embodiment
The present invention is further described in conjunction with the accompanying drawings and embodiments.
Embodiment 1
Get each 1g of royal jelly sample that stores 0d, 2d, 4d, 6d under 26 ℃ of conditions, add the 10ml concentrated hydrochloric acid respectively, after fully mixing, when the 40s time point,, measure once (each sample b value variation tendency is referring to Fig. 1) every 30s afterwards with the Lab value of color difference meter assaying reaction liquid.
Fig. 1 shows that the b value of storing each sample of 0d, 2d, 4d, 6d begins to rise gradually from first measurement point, and slightly descends after being in ascent stage all the time or arriving certain high value.According to the order of 0d, 2d, 4d, 6d, b value upcurve changes tend towards stability (curve indent) at and point to point at first.
Get each 1g of royal jelly sample that stores 7d, 10d, 14d, 18d, 21d, 28d, 35d, 40d under 26 ℃ of conditions, add the 10ml concentrated hydrochloric acid respectively, after fully mixing, when the 40s time point,, measure once (each sample b value variation tendency is referring to Fig. 2) every 30s afterwards with the Lab value of color difference meter assaying reaction liquid.
Fig. 2 shows that the b value of storing 7d, 10d, 14d, 18d, 21d, 28d, 35d, 40d sample begins first decline from first measurement point, begins to rise behind a certain low value.
Embodiment 3
Get 26 ℃ and store 0d, 4d, each 1g of royal jelly sample of 14d, 35d adds the 10ml concentrated hydrochloric acid respectively, after fully mixing, with the Lab value of color difference meter assaying reaction liquid, measures once (each sample b value variation tendency is referring to Fig. 3) every 30s afterwards when the 40s time point.
Fig. 3 shows, rises earlier during the beginning of 0d sample b value, descends to a certain high value back; 4d sample b value rises all the time.Compare 0d sample b value plots changes, the variation tendency milder (curve indent) of 4d sample b value curve between first and second measurement point; 14d sample b value curve just begins obvious decline from first measurement point, begins to rise behind a certain low value; 35d sample b value curve begins to descend from first measurement point, begins to rise behind a certain low value.By relatively, can fast above 4 sample classifications be entered two freshness levels according to b value change curve.
Claims (3)
1. the method for quick of a freshness of royal jelly is characterized in that, realizes by following steps:
(1) royal jelly is fully mixed in 1: 10 ratio of mass volume ratio with concentrated hydrochloric acid;
Be timeorigin when (2) beginning to contact with concentrated hydrochloric acid, when 40 seconds time points,, measured once METHOD FOR CONTINUOUS DETERMINATION 8 times every 30 seconds afterwards with the Lab value of color difference meter assaying reaction liquid with royal jelly;
(3) with reaction time be X-axis, the b value in the reactant liquor Lab value is a Y-axis, draws the change curve that reactant liquor b value changed with the reaction time;
(4) variation tendency of basis (3) gained curve is judged the freshness of royal jelly, can clearly freshness of royal jelly be divided into 2 levels and judge:
1. if the b value begins to rise gradually from first measurement point, slightly descend or rise always after a certain high value, this sample freshness of decidable is higher, only lives through to be equivalent to 26 ℃ approximately the storage process below 1 week;
2. if the b value begins first decline from first measurement point, the back raises, and this sample of decidable lives through and is equivalent to 26 ℃ approximately, the storage process in 1～6 week.
2. the method for quick of a kind of freshness of royal jelly according to claim 1 is characterized in that, the storage process in 1～6 week is to comprise for 1 week described in the judgement 2..
3. the application of the method for quick of a kind of freshness of royal jelly according to claim 1 in the fast detecting of freshness of royal jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101545673A CN101718702B (en) | 2009-11-12 | 2009-11-12 | Method for quickly testing freshness of royal jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101545673A CN101718702B (en) | 2009-11-12 | 2009-11-12 | Method for quickly testing freshness of royal jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101718702A true CN101718702A (en) | 2010-06-02 |
| CN101718702B CN101718702B (en) | 2012-06-20 |
Family
ID=42433307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101545673A Active CN101718702B (en) | 2009-11-12 | 2009-11-12 | Method for quickly testing freshness of royal jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101718702B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102364331A (en) * | 2011-05-12 | 2012-02-29 | 大连理工大学 | Method for classifying iron pollution on surface of austenitic stainless steel |
| CN102507527A (en) * | 2011-12-02 | 2012-06-20 | 中国农业科学院蜜蜂研究所 | Method for determining freshness of royal jelly |
| CN102759403A (en) * | 2012-06-05 | 2012-10-31 | 北京林业大学 | Method for quantifying color of sample |
| CN103411894A (en) * | 2013-08-19 | 2013-11-27 | 天津市春升清真食品有限公司 | Detection method for stability and pre-warning performance of paste essence |
| CN104568775A (en) * | 2014-12-29 | 2015-04-29 | 山东东阿阿胶股份有限公司 | Method for rapidly controlling quality of animal glue products |
| CN111665366A (en) * | 2020-06-15 | 2020-09-15 | 石城县康皇蜂业有限公司 | Method for detecting freshness of royal jelly |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001328999A (en) * | 2000-05-19 | 2001-11-27 | Pola Chem Ind Inc | Indicator of freshness of royal jelly |
| JP3946462B2 (en) * | 2001-05-16 | 2007-07-18 | ポーラ化成工業株式会社 | Royal Jelly Freshness Indicator Material |
| JP3815726B2 (en) * | 2002-02-01 | 2006-08-30 | ポーラ化成工業株式会社 | Royal jelly freshness-keeping agent consisting of buffer solution |
| CN101021484B (en) * | 2007-02-08 | 2010-09-08 | 浙江大学 | Quick detection reagent for royal jelly freshness and its use method |
| CN101320030B (en) * | 2008-07-21 | 2011-11-30 | 中国农业科学院蜜蜂研究所 | Method for measuring freshness of royal jelly |
| CN101324550B (en) * | 2008-07-28 | 2012-12-26 | 中国农业科学院蜜蜂研究所 | Infrared spectrum evaluating method of royal jelly freshness |
-
2009
- 2009-11-12 CN CN2009101545673A patent/CN101718702B/en active Active
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102364331A (en) * | 2011-05-12 | 2012-02-29 | 大连理工大学 | Method for classifying iron pollution on surface of austenitic stainless steel |
| CN102507527A (en) * | 2011-12-02 | 2012-06-20 | 中国农业科学院蜜蜂研究所 | Method for determining freshness of royal jelly |
| CN102507527B (en) * | 2011-12-02 | 2017-10-17 | 中国农业科学院蜜蜂研究所 | A kind of freshness of royal jelly method for measuring |
| CN102759403A (en) * | 2012-06-05 | 2012-10-31 | 北京林业大学 | Method for quantifying color of sample |
| CN102759403B (en) * | 2012-06-05 | 2014-11-12 | 北京林业大学 | Method for quantifying color of sample |
| CN103411894A (en) * | 2013-08-19 | 2013-11-27 | 天津市春升清真食品有限公司 | Detection method for stability and pre-warning performance of paste essence |
| CN104568775A (en) * | 2014-12-29 | 2015-04-29 | 山东东阿阿胶股份有限公司 | Method for rapidly controlling quality of animal glue products |
| CN111665366A (en) * | 2020-06-15 | 2020-09-15 | 石城县康皇蜂业有限公司 | Method for detecting freshness of royal jelly |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101718702B (en) | 2012-06-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101718702B (en) | Method for quickly testing freshness of royal jelly | |
| Hu et al. | Rapid detection of three quality parameters and classification of wine based on Vis-NIR spectroscopy with wavelength selection by ACO and CARS algorithms | |
| CN108645829B (en) | Method for rapidly identifying honey varieties and adulterated honey | |
| WO2008049075A3 (en) | Electrochemical determination of analytes | |
| CN103543123A (en) | Infrared spectrum recognition method for adulterated milk | |
| CN105823760B (en) | A kind of method for evaluating quality of coconut palm fruit | |
| CN103424520A (en) | Judgment method for black tea fermentation moderation | |
| CN104267164B (en) | A kind of method of easy Fast Measurement yellow rice wine alcoholic strength | |
| CN106198532B (en) | A kind of the dual wavelength autocontrol method and device of quick photometric titration | |
| CN102590256B (en) | Method for evaluating flavor stability of beer | |
| CN103499531B (en) | Food quality visual detection device and method | |
| CN110082347A (en) | A kind of easy glucose in urine quantitative detecting method and glucose in urine immue quantitative detection reagent box | |
| CN108802021B (en) | Benzoyl peroxide detection test paper and preparation method and detection method thereof | |
| CN103776825A (en) | Determining method of acid value of deep-color grease | |
| Magnaghi et al. | A green-PAD array combined with chemometrics for pH measurements | |
| CN201926651U (en) | Sulfur dioxide detection reagent kit | |
| CN109060747A (en) | The rapid detection method of sulfur dioxide in white granulated sugar | |
| Sigler et al. | Factors affecting the outcome of the acidification power test of yeast quality: critical reappraisal | |
| CN101620188A (en) | Method for quickly measuring total number of live bacteria of luminous bacteria by using MTT method | |
| CN104007113B (en) | The detection method of grain unstrained spirits acidity | |
| CN106645600A (en) | Method for quantitative evaluation of quality of cherries during selling period | |
| CN112748079A (en) | Method for measuring mud content of natural sand for building | |
| CN103063308B (en) | White granulated sugar color valve standard substance and manufacturing method thereof | |
| CN112730734A (en) | Method for detecting residual sugar in fermentation liquor in glucose fermentation lactic acid | |
| CN206208765U (en) | Iodine number quick detection kit in a kind of edible oil and fat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20100602 Assignee: Nanjing Laoshan Pharmaceutical Co., Ltd. Assignor: Zhejiang University Contract record no.: 2015320000018 Denomination of invention: Method for quickly testing freshness of royal jelly Granted publication date: 20120620 License type: Exclusive License Record date: 20150202 |