Physicochemical analyses indicated to the quality control of royal jelly with honey

Food Science and Technology (Campinas)

Lucila Coelho Pamplona²  Ricardo A. B. Azedo²  Karla Cristina L. S. Oliveira²  Luis Henrique Garcia-amoedo¹  Ligia Bicudo De Almeida-muradian² 

[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição ExperimentalSão Paulo SP ,Brasil

关键词: honey;    royal jelly;    analysis;    bee products;    honey with royal jelly;    quality control;    mel;    geléia real;    análise;    produtos apícolas;    mel composto;    controle de qualidade;   

DOI  :  10.1590/S0101-20612004000400022

来源: SciELO

【 摘 要 】

Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it is added to honey. There are regulations for honey and for royal jelly separately but not for the mixture. The objective of this work is, therefore, to verify if the same methods used for pure honey quality control can be used for honey mixed with royal jelly and also the presence of RJ through 10-HDA determination. The methods used were: moisture, reducing sugars, apparent sucrose, ash, hydroxymethylfurfural, insoluble solids, diastase activity, acidity and 10-HDA. Samples were prepared by adding 0-100% of RJ in honey. The results showed that the ash method was the only suitable one to all the samples. The acidity analysis (direct titration) was suitable to 0-30%RJ samples; the reducing sugar analysis was suitable to 0-20% RJ samples. Concerning moisture analysis the refractometric method is suitable to 0-10% RJ and the Infra Red method is suggested to be used for samples with more than 10% RJ. The methods for diastase activity, HMF, apparent sucrose and insoluble solids were inadequate for all samples with RJ. The presence of RJ in the samples was confirmed by the 10-HDA analyses.

【 授权许可】

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