烟蚜重寄生蜂-蚜虫宽缘金小蜂的行为学特性初步研究

蚜虫宽缘金小蜂为烟蚜茧蜂的体外寄生蜂。成蜂羽化的当天即可交尾产卵,雄蜂可多次交尾,雌蜂只交尾1次。未交尾的雌蜂进行产雄孤雌生殖。成蜂只在白天羽化,羽化高峰期为7：00～10：00,占羽化总数的63．6％。蚜虫宽缘金小蜂对烟蚜茧蜂的虫态具有选择寄生性,对老熟幼虫的选择性最强,相对寄生率最高,为66．8％。其次是预蛹期,相对寄生率为29．4％。成蜂具有趋光性、向上性和假死性,以寄主体液、蚜虫分泌的蜜露或花蜜为食物补充营养时,寿命可大大延长。     

基于室内人工接虫法的象虫金小蜂防治烟草甲幼虫的可行性分析

为揭示象虫金小蜂(Anisopteromalus calandrae)用于生物防治的可行性,以烟草甲(Lasioderma serricorne)幼虫为寄主,采用室内人工接虫法比较了不同蜂虫比对象虫金小蜂繁殖效率和防治效果的影响,以及象虫金小蜂对不同包装材料的穿透能力.结果表明:① 象虫金小蜂与烟草甲5龄幼虫以2(对)...     

糖源蜜、花源蜜和市售蜂蜜品质的比较研究

该文对糖源蜜、花源蜜以及市售蜂蜜(黑蜂雪蜜、洋槐蜂蜜、天然蜂蜜、紫云英蜂蜜)的水分含量、电导率值、色度、果糖、葡萄糖、蔗糖、pH值、游离酸、总酸和蛋白质含量等基本理化成分以及矿物质含量、淀粉酶活性、总酚酸含量、总黄酮含量等活性成分进行测定.结果表明:糖源蜜、花源蜜以及市售4种蜂蜜的基本理化成分含量均符合我国国家标准,表...     

不同糖类对河南烟叶感官质量影响研究

为明确不同糖类对河南烟叶感官质量的影响,以河南烟叶上部、中部、下部模块为研究对象,系统考察葡萄糖、转化糖、蜂蜜不同用量及其组合加料的效果,并对糖类施加效果和烟叶化学成分之间的关系进行讨论。结果表明:不同糖类在河南烟叶上中下部模块中的加料效果存在较大差异,蜂蜜整体效果较好,葡萄糖在中部烟叶中效果较好,转化糖效果一般。蜂蜜用量受糖碱比影响较小,其他还原糖用量除受烟叶糖碱比影响外,加料中葡萄糖/果糖比值还与烟叶中的葡萄糖、果糖含量、比例显著相关。葡萄糖与蜂蜜组合对卷烟改善效果显著好于使用单一糖源。     

新的健康食品原料—新糖在食品中的利用

1.何谓新糖 新糖是以蔗糖为原料。用酶转位反应而得到的,主要成分为果糖低聚糖的食品。其化学结构式见图1。果糖低聚糖广泛分布在天然界的高等植物中,像洋葱、牛蒡、石刁柏等蔬菜和蜂蜜中都含有之。 2.多果糖低聚糖的生理活性 2—1消化吸收性     

糖浓度对酒精酵母GJ2008果糖与葡萄糖利用差异性的影响

在不同糖浓度条件下,以YPDF培养基模拟甘蔗汁进行酒精发酵,测定过程中各参数的变化,并对果糖与葡萄糖消耗过程进行曲线拟合,以拟合方程计算出果糖与葡萄糖代谢一半和代谢完全所需时间.结果表明,糖浓度为90gL～270g/L,酵母GJ2008始终会偏用葡萄糖,果糖利用一直受到葡萄糖的竞争性抑制.糖浓度为90g/L时,细胞生长受糖浓度抑制程度最小,但乙醇产率较低;糖浓度为230g/L,发酵液中葡萄糖含量较低时,果糖受葡萄糖的竞争性抑制得到了解除,果糖的利用急剧加快;糖浓度为250g/L和270g/L,发酵液中葡萄糖含量较低时,果糖受葡萄糖的竞争性抑制得到了解除,但果糖的利用并没有加快,表现为后期酵母数维持值较低.糖浓度对果糖代谢的影响要大于对葡萄糖代谢的影响,较低糖浓度有利于后期果糖与葡萄糖利用差异性的缩小.     

旋光法检验蜂蜜中掺入糖类的研究

本文通过对16种蜂蜜及其掺入糖类(糖稀、蔗糖、果糖及转化糖)后的旋光度值进行了测定，在应用数理统计方法对测定结果进行分析的基础上，建立了回归方程，找出了掺入不同糖类及其浓度与纯蜂蜜的旋光度值之间的定量关系。试验表明：不同蜜种随掺入糖的浓度不同，其旋光度值呈线性变化，从而为蜂蜜的品质检验探索了一种新的有效方法。     

蜂蜜糖源对玫瑰酒品质的影响分析

试验以中国苦水玫瑰花瓣为原料,蜂蜜为发酵糖源酿制发酵型玫瑰酒,以蔗糖糖源的发酵型玫瑰酒为对照,顶空固相微萃取-气相色谱质谱联用技术(HS-SPME-GC-MS)分析酒样的香气组分构成,分析探讨蜂蜜作为糖源对发酵型玫瑰酒的理化性质、总酚与总黄酮、色泽、香气构成及感官的影响。结果显示,蜂蜜为糖源酿制的玫瑰酒发酵速率较对照低,主发酵时间较对照长,促进了总酚和总黄酮的积累;蜂蜜糖源酒样彩度指数a*和色彩饱和度C*ab大于对照。香气组分构成分析定性定量59种香气组分,包括酯类19种,醇类11种,羰基类5种,酸类6种和萜烯类13种,其他类5种,蜂蜜糖源酒样与对照香气构成有差异,蜂蜜糖源玫瑰酒香气释放量显著高于对照酒样。蜂蜜糖源发酵型玫瑰酒清亮透明,口感柔和爽口,香气浓郁且协调,整体饱满爽口。     

高效液相色谱法与化学法测定蜂蜜中果糖、葡萄糖、蔗糖、麦芽糖含量的比较与研究

利用高效液相色谱(HPLC)示差折光分析法测定蜂蜜中果糖、葡萄糖、蔗糖、麦芽糖的含量.并与传统化学法比较,改进和提高了蜂蜜中糖含量的测定方法、检测精度和效率.HPLC方法采用Agilent Carbohydrate柱,该法具有样品预处理简单,灵敏度高,分析时间短等优点,可用于蜂蜜样品的直接测定.而采用化学法测定时间长,过程复杂,水解条件、滴定条件不易掌握,因此建议蜂蜜中果糖、葡萄糖、蔗糖、麦芽糖含量的测定应优选高效液相示差折光分析法.     

甜菊糖

当前可供人们食用的甜味剂很多,除蔗糖外,还有葡萄糖、果糖、乳糖、蜂蜜、木糖醇和山梨醇等.所有这些就甜度来讲仍以蔗糖为最甜,其他的甜度均不如蔗糖的一半或更少,所以人们在日常生活中仍以蔗糖为主要糖源.食用蔗糖应当要适量而不可多食,如果过量的食用会损害人体某些器官而造成危害,严重的其危害程度不亚于饮酒和吸烟.     

Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania

The main task of this study was to characterize Lithuanian honeys obtained from various sources by their carbohydrate composition and electrical conductivity and to determine if there is any dependence between these characteristics and pollen content. Twenty six samples of honey collected in Lithuania in 2006 during flowering season were analyzed by gas chromatography. Botanical source of honey samples was established by the melissopalynological method: 15 of analyzed samples were unifloral rape (winter and spring), 7 willow and 4 polyfloral honeys. Fructose, glucose, sucrose, maltose, isomaltose, turanose, trehalose, palatinose, cellobiose, raffinose and panose were identified and quantified in all samples. Glucose was predominant in 22 out of 26 samples. The mean values of fructose and glucose varied from 329.2 to 400.0 and from 346.0 to 426.3 mg/g honey, respectively. The amount of sucrose was 0.7-2.5 mg/g. Some correlations between sugar concentration and the content of pollen were established. The ratios of fructose/glucose, maltose/isomaltose, maltose/turanose, sucrose/turanose, which may be used as indicators for honey authenticity, were calculated. In addition, electrical conductivity was measured and it was found that it varied from 0.27 to 0.89 mS/cm. Unifloral rape honeys had the lowest electrical conductivity. Data obtained was thoroughly compared with previously published results and it was found that the characteristics of Lithuanian honeys in most cases meet international requirements for natural honey. However, the information on honey sugar composition and electrical conductivity was not sufficient for the reliable determination of the botanical origin of honey.     

Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys

The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32–42 g/100 g honey), glucose (24–35 g/100 g honey), sucrose (0.0–3.4 g/100 g honey)]; concentrations (79–83 °Brix), and moisture levels (16–19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40°C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G″) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content.     

Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

Phenolics, melissopalynological analysis, and selected physicochemical characteristics could differentiate floral honey origin. Botanical sources (longan, multifloral and Manuka) had more pronounced effect on honey properties than processing conditions. The conductivity was related to ash content and colour of honey. Total sugar, fructose and glucose content in all samples were not significantly different. Melissopalynological analysis was used to verify the botanical source of honey samples. Predominant pollen was identified. Results characterising antioxidant properties (DPPH radicals, hydroxyl radicals, and carbon-centred radicals scavenging activity) were confirmed via both Electron Spinning Resonance and oxygen radical absorbance capacity (ORAC). They showed that only hydroxyl radicals scavenging activity and ORAC were significantly different. Type and amount of phenolics in honey samples identified using HPLC could differentiate botanical source. Gallic acid and kaempferol were potential marker phenolics for longan honey. Multivariate statistical analysis allowed discrimination of honey from different botanical sources based on their phenolic profiles.     

Vitamin C and sugar levels as simple markers for discriminating Spanish honey sources

In this work, 7 Spanish honeys with different botanical origins were studied. The honey origins were rosemary, chestnut, lavender, echium, thyme, multifloral, and honeydew. The chemical compounds determined were ascorbic acid (vitamin C), hydroxymethylfurfural, and major sugar contents (glucose and fructose). The physicochemical parameters, pH, conductivity, moisture, free acidity, and color, were also measured. Vitamin C is an important antioxidant in food, and the possibility to use it as discriminate parameter among different honeys was studied. The determination of vitamin C in honey samples was carried out by 2 different methods, volumetric and chromatographic comparing the results by both statistically. Vitamin C content was higher in thyme honeys than in the other types; however a wide dispersion in the values was found. Through a linear discriminant analysis (LDA), conductivity, glucose, fructose, and vitamin C content were the most important discriminant parameters. PRACTICAL APPLICATION: Vitamin C content in different honey sources has been determined by a simple and rapid chromatographic method (less than 3 min) in honeys from 6 botanical origins. The results together with glucose and fructose content and some physicochemical parameters have been studied in order to discriminate the botanical origin of honeys and in the future certified their quality. A statistical LDA was applied to the data, and differentiation of honey sources was possible with very good agreement. The vitamin C content found in thymus honeys was significantly higher than in other types. This fact makes vitamin C a special marker for thymus honeys that have a higher antioxidant effect than the others giving it special properties. The identification of honey sources is essential for beekeepers in order to certify honeys for consumers.     

外源碳源对葡萄酵素微生物生长代谢 及生物活性的调节作用

本文以红糖、白糖与蜂蜜为外源碳源添加物,探讨葡萄酵素发酵过程中酵母菌和乳酸菌生长代谢及超氧化物歧化酶(Superoxide dismutase,SOD)和抗氧化活性的差异。采用平板菌落计数法测定微生物菌数;高效液相色谱法(High Performance Liquid Chromatography,HPLC)分析有机酸含量;邻苯三酚法检测SOD酶活;1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS+)自由基和羟基(Hydroxyl radical,OH)自由基清除实验比较抗氧化能力。结果表明,添加碳源减缓酵母生长及乙醇代谢,促进乳酸菌生长及进行产酸活动。其中,红糖、白糖对酵母菌生长及乙醇代谢抑制能力较强,发酵后乙醇浓度各为2.07%vol、1.62%vol,显著低于蜂蜜组(P<0.05);红糖促进乳酸菌生长并提高总酸含量及SOD酶活,发酵后pH由4.16降至3.83,SOD酶活由71.68 U/mL增至91.05 U/mL。与白糖、蜂蜜及对照组相比,添加红糖发酵显著提高葡萄酵素的DPPH、ABTS+、OH自由基清除率(P<0.05)。原葡萄液含有大量酒石酸、苹果酸,添加所有碳源发酵显著增加葡萄酵素中苹果酸、及乳酸、乙酸、柠檬酸等含量(P<0.05),但酒石酸含量在添加红糖条件下显著减少(P<0.05),而添加白糖、蜂蜜对酒石酸含量影响不大。因此,添加红糖有利于改善葡萄酵素微生物的生长代谢及提高产品的营养价值。     

Rapid evaluation and discrimination of γ‐irradiated carbohydrates using FT‐Raman spectroscopy and canonical discriminant analysis

Chemical changes induced by gamma irradiation of selected sugar systems—honey and fructose—were investigated through their molecular fingerprint using Fourier transform Raman spectroscopy (FT‐Raman). Generalized two‐dimensional (2‐D) correlation spectroscopy was applied to FT‐Raman spectra of the control and 17 kGy irradiated fructose to elucidate changes in the chemical structure upon irradiation. The irradiation induced changes in the ring (below 700 cm^?1) and conformational structure (800–1500 cm^?1) of fructose were identified by means of a 2‐D FT‐Raman correlation spectroscopy. The irradiation damage depicted from the C? H stretch region (2800–3000 cm^?1) of the FT‐Raman spectra of honey was used to develop a pattern recognition model for classifying honey based on the irradiation dose. A hybrid partial least squares (PLS)–canonical variate analysis (CVA) with the optimum number of factors from PLS was used for rapid discrimination of honeys irradiated at 1, 5, 10 or 17 kGy. The present study demonstrated that FT‐Raman spectroscopy, together with chemometrics, could be a rapid tool for classification of foodstuffs with high sugar content and provides a viable option to explore radiation‐induced modifications to sugar systems subjected to irradiation processing. Copyright © 2007 Society of Chemical Industry     

Chemical and molecular dynamics analysis of crystallization properties of honey

Honey crystallization is a natural phenomenon commonly found in honey products. To better understand the characteristics of honey crystallization, the concentrations of the four major compositions (namely glucose, fructose, sucrose, and maltose) were determined in the liquid, crystal, and mixed forms of honey. Our study revealed the contents of glucose and fructose in three forms varied significantly (p < 0.05). Molecular dynamics simulation was performed to investigate honey crystallization process. All the simulation systems had a tendency to form a cubic crystal. When the ratio of glucose/fructose is 2.5:1, which is the same as the crystal found in honey, a shorter time and lower root-mean-square deviation were found compared to the ratios at 2:1, 1:1, and pure glucose. It infers that glucose/fructose at 2.5:1 is the most stable honey crystallization, relatively. The morphology of crystals found in honey, which was observed under an environment scanning electron microscope, looked like sticky balls with indistinct edges, different from that plates or granule of glucose crystal with flattened edges. These results indicated that the relative content of glucose and fructose had a significant effect on the crystallization of honey. The glucose/fructose at 2.5:1 probably is the critical ratio of honey crystallization, at which honey can form stable crystalline deposit speedily.     

Honey Adulteration Detection Using Raman Spectroscopy

In this study, the Raman spectroscopy was used to detect honey adulterated with fructose (F), glucose (G), inverted sugar (IS), hydrolyzed inulin syrup (IN), and malt must (M). Thus, 56 samples of authentic honeys (acacia, sunflower, tilia, polyfloral, and honeydew) and 900 adulterated samples (with 5, 10, 20, 30, 40, and 50% fructose, glucose, inverted sugar, malt must, and hydrolyzed inulin syrup) were analyzed. The classification of honey authenticity has been made using the partial least square linear discriminant analysis (PLS-LDA), and a total accuracy of 96.54% (authentic honey vs. adulterated honey) was observed, while in the case of adulterated honey, a total accuracy of 90.00% was observed, respectively. The determination of the adulterant agent concentration has been made using partial least squares regression (PLSR) and principal component regression (PCR) methods. The proposed method can be considered easy and rapid for honey adulteration detection to provide continuous in-line information.     

Sensory attributes of low‐fat strawberry yoghurt as influenced by honey from different floral sources,sucrose and high‐fructose corn sweetener

Low‐fat strawberry yoghurts were prepared with each of five alternative sweeteners: sucrose, high‐fructose corn syrup and honey from three different floral sources. A ninety‐nine‐member consumer panel evaluated the yoghurts for flavour, aroma, sweetness and overall acceptance. Degree of liking was scored by the panellists on a nine‐point hedonic scale. Panellists preferred sucrose‐sweetened yoghurts over those sweetened with high‐fructose corn syrup and honey (P < 0.05). Among the honey‐sweetened yoghurts, sage honey was the most liked (P < 0.05), followed by alfalfa‐ and sourwood‐sweetened yoghurts.