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Infrared spectrum evaluating method of royal jelly freshness

A technology of infrared spectroscopy and royal jelly, which is applied in the field of food testing, can solve problems such as difficult qualitative, quantitative, and many variables, and achieve the effects of promoting healthy development, high sensitivity, and easy popularization and application

Inactive Publication Date: 2012-12-26
BEE RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wang Jiacong and others evaluated the quality of royal jelly by feeding bee larvae bioassay, but because there are too many and complicated factors affecting the growth of larvae during the feeding process, and there are too many variables in the data analysis process, it is difficult to make this method qualitative and accurate. Quantitative

Method used

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  • Infrared spectrum evaluating method of royal jelly freshness
  • Infrared spectrum evaluating method of royal jelly freshness
  • Infrared spectrum evaluating method of royal jelly freshness

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Take 3 mg of rapeseed royal jelly samples stored at -18 °C, 4 °C, 16 °C and 28 °C for 60 days, add about 200 mg of potassium bromide, mix, dry, grind evenly, and press into tablets to measure the one-dimensional infrared spectrum ( figure 1 ). figure 2 It is the amide I band in the one-dimensional infrared spectrum (1700~1600cm -1 magnified view of the interval), image 3 1700~1600cm -1 The second derivative spectrum of the interval.

[0044] The results showed that as the storage temperature increased, the one-dimensional infrared spectrum of royal jelly at 1650cm -1 The spectral peak is obviously shifted to low wavenumber to 1647cm -1 , while 1247cm -1 The spectral peak shifted 12cm to the lower wavenumber -1 , to 1235cm -1 . The peak shape gradually tends to the symmetrical peak of the denatured final state from the asymmetric peak of the natural state; the peak shape tends to be flat from sharp; the higher the storage temperature, the smoother and more symm...

Embodiment 2

[0048]Take 3mg each of camellia royal jelly samples stored at 28°C for 1d, 7d, 17d, 28d, 38d and 60d respectively, add about 200mg potassium bromide to mix, dry, grind evenly, press into tablets and measure the one-dimensional infrared spectrum ( Figure 4 ). Figure 5 It is the amide I band in the one-dimensional infrared spectrum (1700~1600cm -1 magnified view of the interval), Figure 6 1700~1600cm -1 The second derivative spectrum of the interval.

[0049] The results showed that with the prolongation of storage time, the royal jelly infrared spectrum 1650cm -1 The spectral peak is obviously shifted to low wavenumber to 1647cm -1 , while 1247cm -1 The spectral peak shifted 12cm to the lower wavenumber -1 , to 1235cm -1 . The peak shape gradually tends to the symmetrical peak of the denatured final state from the asymmetric peak of the natural state; the peak shape tends to be gentle from sharp, and the longer the storage time, the gentler and more symmetrical the p...

Embodiment 3

[0053] Take 3mg each of camellia royal jelly samples stored at different temperatures (-18°C, 4°C, 16°C, 28°C) for 1d, 7d, 17d, 28d, 38d and 60d, add about 200mg of potassium bromide to mix, dry, After uniform grinding, the tablet was pressed to measure the one-dimensional infrared spectrum. Taking the one-dimensional infrared spectrum of fresh royal jelly on the 1st day after harvest as the standard spectrum, the correlation coefficient between the one-dimensional infrared spectrum of other royal jelly samples stored under different conditions and the standard spectrum was calculated by comparison software. Respectively at 1800 ~ 800cm -1 、1700~1500cm -1 And 1700~1600cm -1 Three sections were calculated, and the correlation coefficients obtained are shown in Table 1.

[0054] Table 1 Correlation coefficient of one-dimensional infrared spectrum of royal jelly stored under different conditions

[0055]

[0056] The correlation coefficients of one-dimensional infrared spe...

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Abstract

The invention provides an infrared spectrum evaluation method of the royal jelly freshness, which comprises the following steps: adding potassium bromide powder to a royal jelly sample to be measured, drying, grinding intensively, tablet-forming to prepare the sample, measuring the one-dimensional infrared spectrogram of the tablet sample, obtaining and plotting the corresponding second derivative spectrum, calculating the relative peak intensity of the characteristic spectrum of the one-dimensional infrared spectrum and the correlation coefficient of the one-dimensional infrared spectrum of the lately collected royal jelly, and determining the freshness of the royal jelly based on the difference between the one-dimensional infrared spectrum, the second derivative spectrum, the relative peak intensity and the correlation coefficient of the royal jelly sample to be measured and those of the lately collected royal jelly sample. The method can objectively reflects the effects of storage temperature and time on the quality and the freshness of the royal jelly sample; integrally, macroscopically and accurately evaluate the freshness of the royal jelly; and ensure a simple and rapid operation method, rare use of the chemical reagent and environment friendliness. The popularization and the utilization of the method can effectively monitor and control the quality of the royal jelly and promote the sound development of the royal jelly market.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to an infrared spectrum evaluation method for the freshness of royal jelly. Background technique [0002] Royal jelly is rich in biologically active substances, and has various nutritional and health effects such as anti-fatigue, antibacterial and anti-inflammatory, anti-tumor, lowering blood pressure, and promoting growth. It has high application value in the fields of health food, medicine, and cosmetics. [0003] The composition of royal jelly is very complex, rich in protein, carbohydrates and lipids, and also contains many trace components that may play important physiological functions. Because some active ingredients in royal jelly are very unstable, and its quality is easily affected by storage temperature, time and other factors, the physiological functions of fresh royal jelly and improperly stored old royal jelly are very different. Therefore, the esta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/02G01N30/86G01N21/00
Inventor 吴黎明胡福良赵静孙素琴周群
Owner BEE RES INST CHINESE ACAD OF AGRI SCI
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