Біохімічний склад перги за різних способів отримання

Abstract

Досліджено біохімічний склад перги, одержаної від бджолиних сімей з використанням загальноприйнятого способу та розробленої промислової технології. Встановлено, що інвертазна активність у зразках перги становить 420,0 – 425,2 мкг глюкози на 10 г препарату за 3 години. Цей показник з воскових стільників і за використання нового способу та обладнання знаходиться практично на однаковому рівні. Доведено, що перга, одержана за новою технологією, не поступається продукту, виробленому бджолами у воскових комірках, за вмістом сухої речовини, білка, ліпідів, вуглеводів, флавоноїдних сполук і золи. В перзі контрольних зразків вміст сухої речовини становив 68,3 г / 100г, а дослідних – 67,45. Масова частка води в 10 разів перевищувала норми в обох випадках. Вміст білка був на рівні 323–330 мг / г продукту, з різницею між контролем і дослідом на рівні 2,2 %. У перзі також встановлено високий вміст вуглеводів – 31,25 (контрольний зразок) і 35,0 г / 100 г (дослідний зразок) і невелику кількість ліпідів.

The biochemical composition of beebread was obtained from bee colonies using a conventional method and developed industrial technology.

By appearance, consistency, color, smell, taste obtained from wax and artificial cells, samples of beebread did not have a noticeable difference. However, granules of beebread from wax honeycombs were of different sizes, often having an incorrect rounded or oval base, and their length varied from 4 to 8 mm. On the contrary, granules of beebread of artificial cells were attractive in appearance, were approximately the same size.

It was found that in the freshly selected beebread in both control and experimental samples, the dry matter content was 68,3 and 67,45 g / 100 g, the mass fraction of water was at 46,4-48,3%, which is almost 10 times higher The norms are provided in the state standard 7074: 2009 "Beebread. Specifications". It is likely that the technical conditions, which indicate the mass fraction of water in the product at the level of 5-8%, are taken into account that the beebread is realized after initial processing or prolonged storage.

It is determined that in the beebread obtained from wax and artificial cells, the protein content was 323-330 mg / g of the product. In beebread, a high content of carbohydrates was detected – 31,25 (control) and 35,0 g / 100 g (experiment) and a small amount of lipids – 6,17 and 6,23 g / 100 g, respectively.

When comparing data on the content of flavonoid compounds to the requi­rements of the standard (not less than 2,5%), in the control samples of beebread, their percentage was greater by 2,25, and for research – by 2,82%. Consequently, the content of flavonoids beebread from wax and artificial cells fully met the requirements. According to the content of ash, the selected control and experimental samples of beebread almost did not differ – 2,21 and 2,19 g/100g, which in both versions 3,2% of the dry matter of the product.

An important indicator indicating the intensity of biochemical processes in beebread is the activity of enzymes. Since working bees are in the process of collecting pollen, forming envelopes, it is important to determine which activity in the final product is beebread. In selected samples for experiments, beebread found that the invert activity was 420,0 – 425,2 μg of glucose per 10 g of the drug in 3 hours.

Consequently, the invert activity in the beebread samples obtained from the wax cells and for the use of the new method and equipment is at the same level. Besides, the beebread obtained on the basis of the new technology are not inferior to the product produced by bees in wax cells on the content of dry matter, protein, lipids, carbohydrates, flavonoid compounds and ash.

Further studies of the biochemical composition of beebread can be used to improve the state standard "Beebread. Specifications", technologies for obtaining this product, assess its nutritional value.