Liyofilize Arı Sütü bileşimi ve Fiziko-Kimyasal Özellikleri

Year 2011, Volume: 11 Issue: 4, 114 - 117, 20.11.2011

Ralitsa Balkanska Borislav Kashamov

Abstract

Bu çalısmada ölçülen liyofilize arı
sütü değerleri (temel içerik ve fiziko-kimyasal değerler) literatürdeki değerlerden
farklı değildir.Yapılan karsılastırmalarda diğer ülkelerde elde edilen değerler
Bulgaristan’da üretilen arı sütü değerleri ile uyumludur. Bulgaristan arı sütü
için elde edilen değerler protein miktarı %38.11±1.23, fruktoz miktarı
%11.85±0.45,
glukoz miktarı %9.90±0.94, sukroz miktarı %7.65±1.11, yağ miktarı %6.22±0.72, kül miktarı
%2.75±0.08,
su miktarı %3.99±0.18, pH 3.87±0.08 toplam asitlik 11.65±0.3 ml 0.1 N NaOH/g
ve elektriksel konduktivite 451,33±9.03 μS/ cm olarak bulunmustur. Bu değerlere
dayanarak Bulgaristan liyoflize arı sütü standart değerleri önerilmistir.

Keywords

liyofilize arı sütü, dondurma-kurutma, bileşim, fiziko-kimyasl özellikler

Composition and Physico-Chemical Properties of Lyophilizet Royal Jelly

Abstract

The aim of the research was to study some of the components and physico-chemical properties of lyophilized royal jelly (LRJ). Six royal jelly samples produced in Bulgaria were lyophilized. The samples were preserved at -18 0C before analysis. Water content, proteins, lipids, sugars, ash, pH, total acidity and electrical conductivity were analyzed. It was found that LRJ contains: water (3,49–4,76%),

lipids (3,09–8,56 %), fructose, glucose and sucrose (24,27–32,67 %), ash (2,50–3,03 %), pH (3,8–4,0), total acidity (10,67–12,88 ml 0,1 N NaOH/g). The values of LRJ electrical conductivity of 1 % water solution was in the range 421–481 μS/cm.

Keywords

lyophilized royal jelly, freeze-drying, composition, physico-chemical properties

References

• Abd-Alla, M.S., Mishref, A., Ghazi, I.M. 1995.Antimicrobial potency of royal jelly collected from queen cellsat different larvae ages. Annals of Agricultural Science, 40 (2): 597-608.
• Fujiwara, S., Imai, J., Fujiwara, M., Yaeshima, T.,Kawashima, T., Kobayashi, K. 1990. A potent antibacterial protein in royal jelly. Purification and determination of the primary structure of royalisin.J.Biol.Chem.,265 (19): 11333-11337.
• Goewie, E.A. 1978. Regulation of caste differentiation in the honey bee (Apis mellifera). Landb. Hogesch. Wageningen, 78: 1-75.
• Ivanov, Ts., Mitev, B. 1980. Study of the composition and physical-chemical properties of royal jelly. Animal science, XVII 8:89-95.
• Karaali, A., Meydanoglu, F., Eke, D. 1988. Studies on composition,freeze-drying and storage of Turkish royal jelly. J. Apic. Res.,27: 182-185.
• Lercker, G. 2003. La gelatina reale: composizione,autenticità edadulterazione. In Atti del Convegno “Strategie per lavalorizzazione dei prodotti dell’alveare”. Università degliStudi del Molise; Campobasso, 67-81.
• Melliou, E., Chinou, I. 2005. Chemistry and bioactivity of royal jelly from Greece. Journal of Agricultural and Food Chemistry, 53: 8987–8992.
• Messia, M.C., Caboni, M.F., Marconi, E. 2005. Storage stability assessment of freeze-dried royal jelly by furosine determination. Journal of agricultural and food chemistry, 53 (11):4440-4443.
• Nagai, T., Inoue, R. 2004.Preparation and functional properties of water extract andalkaline extract of royal jelly. Food Chem., 84: 181-186.
• Nakaya, M., Onda, H., Sasaki, K., Yukiyoshi, A.,Toshibana, H., Yamada, K. 2007.Effect of royal jelly on bisphenol A-induced proliferation of human breast cancer cells. Biosciences, Biotechnology and Biochemistry, 71:253–255.
• Sabatini, A.G., Marcazzan, G., Caboni, M.F., Bogdanov, S., Almeida-Muradian, L.B. 2009. Quality and standardisation of royal jelly. JAAS, 1: 1-6.
• Sauerwald, N. 1997.Zum Einfluss bioassimilierbarer Verbindungen von Bor und Aluminium auf die Genetik und Resistenzentwicklung von Pflanzen unter besonderer Berücksichtigung der Pollen und ihres entomologischen Folgeprodukts Gelée Royale.Diss. TUM-Weihenstephan, Allgemeine Chemie und Biochemie.
• Scarselli, R., Donadio, E., Giuffrida, M.G., Fortunato, D., Conti, A., Balestreri, E., Felicioli, R., Pinzauti, M., Sabatini, A.G., Felicioli, A. 2005. Towards royal jelly proteome.Proteomics, 5:769–776.
• Sesta, G. 2006. Determination of sugars in royal jelly by HPLC. Apidologie, 37: 84-90.