蜂花粉对蛋鸡生产性能的影响

探讨蜂花粉对蛋鸡生产性能及经济效益的影响.对照组饲喂基础日粮,试验组在基础日粮中添加1.5%～2.0%的蜂花粉.结果表明:试验组与对照组相比,产蛋量提高了3.48%,产蛋率提高了8.41%(P＜0.05),平均每只蛋重增加了3.51 g(P＜0.01);蛋形指数提高了2.38%(P＜0.05),料蛋比下降了5.1%.     

野刺梨营养酒饮料的研制

用酒糟酒、野刺梨果汁、蜂花粉、香精为原料,通过正交试验,探索含酒营养果汁饮料的生产工艺,并对蜂花粉的破壁工艺进行了探讨。实验结果显示,花粉用曲霉培养,在pH5.4、温度55℃、10%NaCl条件下降解56h,破壁率达98.5%以上。由酒糟酒降度实验可知:用1.35mg/100ml海藻酸钠和180mg/100ml可溶淀粉联合处理20°加浆酒,18h可沉淀完全,除去大部分高级脂肪酸酯。     

不同干燥方式对油菜蜂花粉色泽、酚酸含量和抗氧化活性的影响

为了探究不同干燥方式对油菜蜂花粉品质的影响,本实验测定自然晾晒、热风、中短波红外、真空冷冻和真空脉动5种干燥方式处理油菜蜂花粉的干燥特性、色泽、酚酸含量以及抗氧化活性,并分析油菜花粉微观结构和品质变化的内在联系.结果表明,中短波红外干燥速率最快;自然晾晒耗时最长,色泽劣变最严重;真空脉动干燥油菜蜂花粉铁离子还原力最强(...     

Biological and therapeutic properties of bee pollen: a review

Natural products, including bee products, are particularly appreciated by consumers and are used for therapeutic purposes as alternative drugs. However, it is not known whether treatments with bee products are safe and how to minimise the health risks of such products. Among others, bee pollen is a natural honeybee product promoted as a valuable source of nourishing substances and energy. The health‐enhancing value of bee pollen is expected due to the wide range of secondary plant metabolites (tocopherol, niacin, thiamine, biotin and folic acid, polyphenols, carotenoid pigments, phytosterols), besides enzymes and co‐enzymes, contained in bee pollen. The promising reports on the antioxidant, anti‐inflammatory, anticariogenic antibacterial, antifungicidal, hepatoprotective, anti‐atherosclerotic, immune enhancing potential require long‐term and large cohort clinical studies. The main difficulty in the application of bee pollen in modern phytomedicine is related to the wide species‐specific variation in its composition. Therefore, the variations may differently contribute to bee‐pollen properties and biological activity and thus in therapeutic effects. In principle, we can unequivocally recommend bee pollen as a valuable dietary supplement. Although the bee‐pollen components have potential bioactive and therapeutic properties, extensive research is required before bee pollen can be used in therapy. © 2016 Society of Chemical Industry     

莲花蜂花粉酶解破壁工艺条件优化

为研究莲花蜂花粉的最佳酶解破壁条件,通过单因素试验确定纤维素酶-果胶酶-木聚糖酶-木瓜蛋白酶4种酶制剂的比例,在酶解破壁条件的单因素试验基础上,采用二次回归正交旋转组合设计试验方法对酶解条件进行优化,建立酶解pH值、复合酶加入量、酶解温度、料水比与破壁率之间的经验数学模型。复合酶中各种酶制剂的最适配比为4:2:1:3。莲花蜂花粉酶解破壁的最佳条件为酶解pH4.0、复合酶加入量12‰、酶解温度45℃、料水比1:14(g/mL),破壁率89.21%。     

Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography–mass spectrometry–based untargeted metabolomics

Volatile organic compounds in honey are known for their considerable impact on the organoleptic properties of honey, such as aroma, flavor, taste, and texture. The type and composition of volatile organic compounds are influenced by entomological, geographical, and botanical origins; thus, these compounds have the potential to be chemical markers. Sixty-two volatile compounds were identified using gas chromatography–mass spectrometry from 30 Heterotrigona itama (H. itama) honey samples from 3 different geographical origins. Hydrocarbons and benzene derivatives were the dominant classes of volatile organic compounds in the samples. Both clustering and discriminant analyses demonstrated a clear separation between samples from distant origins (Kedah and Perak), and the volcano plot supported it. The reliability and predictability of the partial least squares–discriminant analysis model from the discriminant analysis were validated using cross-validation (R²: 0.93; Q²: 0.83; accuracy: 0.97) and the permutation test (p < 0.001), and the output depicted that the model is legitimate. In combination with the variable importance of projection (VIP > 1.0) and the Kruskal–Wallis test (p < 0.01), 19 volatile organic compounds (encompassed aldehydes, benzene derivatives, esters, hydrocarbons, and terpenoids) were sorted and named potent chemical markers in classifying honey samples from three geographical origins. In brief, this study illustrated that volatile organic compounds of stingless honey originated from the same bee species, but different geographical origins could be applied as chemical markers.     

油菜蜂花粉蛋白水解度测定方法比较

采用Alcalase 2.4L FG 水解油菜蜂花粉蛋白,比较pH stat 法、OPA 法和TNBS 法测定蜂花粉蛋白水解度的差异。水解118min 后,pH stat 法、OPA 法和TNBS 法测得的水解度分别为24.7% ﹑ 13.4% ﹑ 6.6%。由于OPA试剂和甘氨酸﹑半胱氨酸﹑赖氨酸反应生成的化合物在340nm 波长处的吸光度较低,致使OPA 法测得的水解度低。TNBS 试剂和ε-NH2 的作用不稳定,也可能是由于TNBS 试剂产生的发光物使测定结果降低。在水解度较低的情况下,α-NH2 平均解离度的变化可以忽略,pH stat 法测得的水解度比较准确。     

蜂花粉破壁及蜂花粉产品研究进展

综述了目前国内的花粉破壁方法,讲述了每种方法的优缺点并相互进行了比较,分析总结了国内外对花粉破壁的观点,总结了目前国内的蜂花粉产品研究情况并提出了开发花粉产品过程中需要注意的问题,并对未来蜂花粉的研究开发进行了展望。     

13种植物源蜂花粉蛋白质的营养学评价

测定向日葵、益母草和五味子等3种植物源蜂花粉的蛋白质和氨基酸含量,并结合文献报道的向日葵和五味子蜂花粉及另外10种植物源蜂花粉的蛋白质和氨基酸含量数据,采用国际上通用的营养价值评价方法对13种植物蜂花粉的蛋白质含量、化学评分（chemical sore,CS）、必需氨基酸指数（essential amino acid index,EAAI）、氨基酸比值系数分（score of ratio coefficient of amino acid,SRCAA）、生物价（biological value,BV）和营养指数（nutritionalindex,NI）等进行综合评价。评价结果表明,蜂花粉的蛋白质含量为14.3%～29.0%,CS为64.4～89.3,EAAI为66.9～107.0,SRCAA为79.9～91.1,BV为61.2～104.9,NI为11.7～29.3;茶花蜂花粉的上述6项指标均高于平均值,分别为29.0、83.1、101.3、88.8、98.7和29.3,是所分析的13种蜂花粉中营养价值最均衡的蜂花粉。