臺灣博碩士論文加值系統

蜂王漿是工蜂將採得的花粉經消化吸收後由咽喉側腺及大顎腺所分泌之物質，其中所含之癸烯酸（10-HDA）具有抗菌性，可作為其品質安定性之重要指標。微粒被覆技術是利用聚合物覆層於固體顆粒或液滴之過程，用以保護敏感的食品成分，防止加工過程營養成分的損失，並可控制濕氣之傳送、氧氣之吸收、脂質氧化及減少香氣之逸散，成為防止食品品質變化之屏障。本研究擬利用微粒被覆技術以防止蜂王漿品質劣變，延長商品之貯存安定性，在微粒被覆方面是以幾丁聚醣（Chitosan）、紅藻膠(Carrageenan)、b-環狀糊精（b-cyclodextrin）及澱粉（Starch）等作為可食膜基質，將其配製不同濃度，並分別與蜂王漿混合攪拌後，進行冷凍乾燥製成蜂王漿粉末；分別置於-5℃、10℃、24℃、37℃五種不同溫度條件下，每個月定時取樣分析其儲存過程中之一般成分及物化特性變化，並於電子顯微鏡下觀察其被覆情形，藉以建立蜂王漿保鮮加工技術，達到防止品質劣變之目的。 研究結果顯示，冷凍乾燥蜂王漿在儲存過程中，樣品有明顯之吸濕現象產生，對樣品品質安定性有不良影響。此外，樣品於37℃儲存時總醣與癸烯酸含量有下降之趨勢，但於低溫儲藏時品質安定，無明顯變化；而樣品中之粗蛋白、粗脂肪及pH值在儲存期間不受溫度影響而有所差異，總胺基酸含量亦隨儲存時間之增加而有逐漸下降之趨勢。在不同可食膜基質微粒被覆蜂王漿方面，以被覆紅藻膠之冷凍乾燥蜂王漿較不易有吸濕現象發生，色澤L值變化較不顯著，並可減緩總醣含量的下降速度；而經被覆幾丁聚醣之蜂王漿粉末雖具有良好之抑菌效果，但對其品質安定性並無助益。經較長時間儲存（七個月）後發現，儲存溫度不同對冷凍乾燥蜂王漿品質有顯著的影響，推測品質劣變的主要原因可能是由於梅納反應所引起。在所有的測試結果中以被覆紅藻膠的效果較佳，其可穩定10-HDA含量不受儲存溫度之影響，具有抗潮解性及抗褐化之功效，對於維持冷凍乾燥蜂王漿品質安定性有莫大之助益。

Royal jelly is a secretion from the hypopharyneal and mandibular glands of worker bees, it exhibited antibacterial activity regarding of 10-HDA as an important index for quality determination. Microencapsulation is to utilize polymers molecules through coating/mixing with solid particles or liquid droplets for protecting sensitive components in foods,it could control moisture transfer, oxygen uptake, lipids oxidation and flavor release, as the barrier to keep better preservation state. This study was to evaluate the possibility of microencapsulation in royal jelly with edible film medium including chitosan, carrageenan, β-cyclodextrin and starch mixing with royal jelly by polytroning and lyophilization. Analysis of physicochemical properties, the contents of 10-HDA , total amino acid profiles and microstructure in SEM were examined to royal jelly stored in different temperature and duration. Moisture increasing in the lyophilized royal jelly in association with storage duration resulted in the instability of quality. Both total sugars and 10-HDA decreased in the contents of royal jelly during storage at 37℃, but no apparent change at low temperature. Curde protein, lipids and pH existed in royal jelly there were no significant differences in relation to storage temperature. Total amounts of amino acids in royal jelly declined with storage elongation of time. Against moist increasing have found in carrageenan treating lyophilized royal jelly compared with the control,and the color change to L value less than the others. In addition, the substantial decline in the rate of total sugars was slow slightly. Microencapsulation with chitosan in the lyophilized royal jelly exhibited higher antibacterial activity, through no advantages in keeping quality stability. Deterioration of royal jelly after lyophilization was attributed primarily to temperature change resulted in maillard reaction possible.The results suggest that carrageenan was the better choice in the tested edible film medium for microencapsulation of royal jelly through lyophilization, especially in aspect to antibrowning and against moist effects.