• Korean journal of applied entomology
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• v.61 no.4
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• pp.659-664
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• 2022

Putrescine generated by the action of microorganisms in the decay generally used as a measure of freshment in food. However, the analytical method of putrescine in freeze-dried royal jelly has not yet been established. In the present study, the UPLC method for putrescine in lyophilized royal jelly was established using C18 column. The newly established method was able to analyze putrescine accurately within 7 minutes and was validated by analytical parameters such as specificity, linearity, precision, accuracy, limit of detection, and limit of quantification. These results provide for the analytical method to evaluate the level of freshment in freeze-dried royal jelly, which will useful in further studies of safety verification.

• Food Science and Preservation
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• v.20 no.1
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• pp.62-68
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• 2013

A fine granule was prepared using freeze-dried royal jelly. For its preparation, which depended on operational parameters like its glucose-to-total sugar content ratio ($X_1$,0-100%), ethanol concentration ($X_2$,75-95%) and sprayed ethanol solution content ($X_3$,8-12%) using freeze-dried royal jelly, the response surface methodology was used to monitor the optimum conditions for the yield, the fragmentation rate with shaking, and the organoleptic properties. The maximum yield was 89.99% with a glucose-to-total sugar content ratio of 59.30%, an ethanol concentration of 88.64%, and a sprayed ethanol solution content of 11.83%. The minimum fragmentation rate by shaking was 0.82% at the glucose-to-total-sugar content ratio of 22.35%, the ethanol concentration of 77.21%, and the sprayed ethanol solution content of 10.59%. The sensory score for the overall palatability of the organoleptic properties was 7.45 at the glucose-to-total-sugar content ratio of 31.81%, the ethanol concentration of 93.96%, and the sprayed ethanol solution content of 10.51%.