分析新鲜蜂王浆总酸度、VC、VB6、泛酸和超氧化物歧化酶(SOD)随贮藏时间的变化,并以不同贮藏时间的蜂王浆进行功能试验。实验显示:泛酸含量与贮藏时间高度负相关r=-0.9617(P>0.01),泛酸保存率与其抗疲劳、耐缺氧功能高度相关(爬竿实验r=0.9888;游泳实验r=0.9939;耐缺氧实验r=-0.9737)(P>0.01)。结果表明:泛酸可作为蜂王浆新鲜度指标,泛酸保存率在70%-75%以上可作为蜂王浆新鲜度评判标准。

The changes of total acidity,vitamin C,vitamin B6,pantothenic acid and SOD in Royal Jelly during the storage were analyzed. The functional tests of Royal Jelly during storage were also performed. The results showed that the pantothenic acid content was negatively correlated with the storage time ( r=-0.961 7;P>0.01). While the preservation rate of pantothenic acid was highly correlated with the anti-fatigue and anti-hypoxia of the Royal Jelly (P>0.01),with climbing test (r=0.988 8),swimming test (r=0.993 9) and anti-hypoxia test (r=-0.973 7). Those results showed that the pantothenic acid was able to be used as the index of Royal Jelly freshness,and standard of Royal Jelly freshness by pantothenic acid was set up to 70%-75%.