環境的溫度與水活性對蜂蜜、花粉及蜂王乳保存性之影響

本研究之目的，乃探討溫度（20、25與30°C）與水活性對蜂蜜、花紛與蜂王乳保存性之影響。研究結果顯示：在蜂蜜與花粉之試驗方面，不同溫度（20、25與30°C）三組間，隨著貯存時外在環境水氣的相對濕度增加／減少，而使蜂蜜與花粉，因吸收環境水氣增加／減少而增加／減少重量，其增加／減少的情形會隨著試驗樣品本身之水活性與外在環境水氣水活性（0.23至0.98）增加而增加或減少而減少。當水活性（Aw）分別為0.9與0.94時，以30°C組所吸收環境水氣最高，20°C組最低。蜂王乳試驗方面：當水活性（0.23至0.98）增加，三組間（20、25與30°C）所吸收環境水氣之重量，雖然也會隨著增加，但不明顯，直到水活性為0.86時，吸收環境水氣之重量則明顯增加，且以30°C組最高，20°C組最低。因此，以溫度對保存性之影響力而言，是愈高溫對三者之保存性皆愈差，易造成對環境水氣的吸收而增加蜂蜜、花粉與蜂王乳的重量，當蜂蜜、花粉與蜂王乳的自由水增加，則易促使微生物滋生而影響貯存時間。以水活性對保存性之影響力而言，同溫時，以蜂王乳最受影響（最不易保存），其次為蜂蜜，而花粉則最佳。

關鍵字

蜂蜜；花粉；蜂王乳；水活性；保存性

並列摘要

The effects of different temperature (20,25,30°C) and water activity (0.23-0.98) on honey, pollen and royal jelly were investigated in this study. The experiment showed the weight of sample increase or decrease due to the relative humidity of environment The sample absorb the amount of water also depending on their own water activity and the water activity of outside environment (0.23 to 0.98). The largest absorption of water occurred in the 30°C group, and the lowest in 20°C group, the water activity were 0.9 and 0.94 respectively. In royal jelly experiment, the water activity (0.23 to 0.98) increase, all groups have no significant weight increase due to absorption. The water absorbing from outside environment was significant until the water activity reach 0.86. There are the largest absorption in 30°C group and lowest in 20°C group. Therefore, the effects of temperature on storage time is significant when the temperature rise. The water absorbed from outside trend to increase the weight of sample. It is easy to cause microbe growth and shorten the storage time when the free water content increase in the sample. The results of this study showed that at the same storage temperature, pollen is the most stable product of the three, then the honey, and the royal jelly is the least.

並列關鍵字

Honey ； Pollen ； Royal jelly ； Water activity

國際替代計量

環境的溫度與水活性對蜂蜜、花粉及蜂王乳保存性之影響

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