王浆是一种不經煮沸或用其他方法消毒而直接食用的食品。因此,在生产、保存各个环节中要特别注意提高王浆的质量,以便更好的保証食用者的健康。据目前所知,王浆的主要成分为激素、維生素和酶等物质。其中激素遇到光、热和空气容易分解变质,維生素在阳光中紫外綫的照射下也会很快的破坏。同时,王浆也容易受到某些細菌的污染,即使在低溫下保存,如果在生产过程中用具等消毒不严,也会有发霉 Royal jelly is a food that is eaten directly without being boiled or otherwise sterilized. Therefore, in the production and preservation of all aspects of special attention to improve the quality of royal jelly in order to better ensure that the health of consumers. As far as we know, the main components of royal jelly are hormones, vitamins and enzymes. One of the hormones encountered light, heat and air easily decomposed metamorphosis, vitamins in the sunlight in the ultraviolet light will soon destroy. At the same time, royal jelly is also susceptible to some bacterial contamination, even if stored at low temperatures, if used in the production process, such as lax disinfection, there will be mold