Lyophilized royal jelly powder

The invention discloses a lyophilized royal jelly powder. The powder comprises protein, decenoic acid, saccharides, water and ash in percentage by mass, and the proportion of the components is as follows: 33% or below of the protein, 5% or below of the decenoic acid, 45% or below of the saccharides,...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ZHU QUAN, XUE FENG, LIN DEXIANG, WANG SHENYAN, LI XUAN, LI XIAODONG, XIE MENGNAN, WANG JUANHONG, SHI FENG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention discloses a lyophilized royal jelly powder. The powder comprises protein, decenoic acid, saccharides, water and ash in percentage by mass, and the proportion of the components is as follows: 33% or below of the protein, 5% or below of the decenoic acid, 45% or below of the saccharides, 5% or below of the water and 4% or below of the ash, wherein the band range of SDS-PAGE electrophoretic main protein is 43-60Kd. According to the lyophilized royal jelly powder provided by the invention reduces or even eliminates the sensitization phenomenon of royal jelly. 本发明公开了种蜂王浆冻干粉，包括蛋白质、癸烯酸、糖类、水分、灰分，按质量百分比计，各组分占比：蛋白质≥33%、癸烯酸≤5%、糖类≤45%、水分≤5%、灰分≤4%，SDS-PAGE电泳主要蛋白质的条带范围为43-60Kd。本发明所提出的种蜂王浆冻干粉，降低甚至消除蜂王浆致敏现象。