天然蜂粮生产技术研究与应用

doi:10.3864/j.issn.0578-1752.2017.19.019

摘要/Abstract

摘要： 【目的】蜂粮是蜂群中幼虫和幼蜂的食物，也是幼虫发育过程中的全价营养来源，同时也是供人类食用的蜂产品，其开发利用前景广阔，但目前因生产技术的制约导致不能市场化。本论文旨在研究如何快速生产优质的天然蜂粮，为天然蜂粮的机械化生产提供技术支撑。【方法】根据蜜蜂贮粉生物学原理设计一种能快速生产天然蜂粮的装置——天然蜂粮生产器，包括贮粮器和脱粮器，并以西方蜜蜂(Apis mellifera)为试验材料，研究天然蜂粮生产器在蜂群中使用的可行性。在白莲花期，选取5个强势相当的继箱群作为试验蜂群，分别将贮粮器放入每个试验继箱群巢箱内，待蜂粮酿制为成熟蜂粮后将其从蜂群提出，利用脱粮器将蜂粮生产出来（贮粮器蜂粮）；在相同蜂群利用脱粉器分别收集新鲜白莲蜂花粉（新鲜蜂花粉）；同时从蜂群中提出贮有成熟蜂粮的天然巢脾，采用手工挖取方法收集蜂粮（蜡脾蜂粮）。所有样品分别进行理化性质和营养成分分析：在常温下利用pH计测定其pH，利用水分活度仪扩散法测定其水活度，用直接干燥法测定其水分含量，采用氯化三苯基四氮唑(TTC)法测定其花粉粒活性，运用Marklund法测定其超氧化物歧化酶活力，运用紫外分光光度法测定其过氧化氢酶活力，使用氨基酸自动分析仪测定其水解氨基酸和游离氨基酸种类及含量。【结果】工蜂能在天然蜂粮贮粮器中贮存并酿制蜂粮，脱粮器可以快速地将贮粮器中的蜂粮生产出来，且生产出的蜂粮保持了原有状态。新鲜蜂花粉的pH、水活度、水分含量、花粉粒活性、过氧化氢酶和超氧化物歧化酶活性均显著高于蜡脾蜂粮和贮粮器蜂粮。新鲜蜂花粉、蜡脾蜂粮和贮粮器蜂粮中的游离氨基酸总含量和水解氨基酸总含量三者间均不存在显著差异，但蜡脾蜂粮和贮粮器蜂粮水解氨基酸中缬氨酸、异亮氨酸、亮氨酸、酪氨酸、组氨酸、精氨酸含量，以及游离氨基酸中的天冬氨酸、脯氨酸含量均显著高于新鲜蜂花粉。蜡脾蜂粮与贮粮器蜂粮两者间理化性质和营养成分总体无显著差异。【结论】本研究设计的天然蜂粮生产器，可以生产天然蜂粮，值得在养蜂生产中推广应用。

关键词: 蜂花粉, 蜂粮, 蜂粮生产器, 营养成分

Abstract: 【objective】 Honeybee bread is an important food resource for honeybee old larvae and young bees, and contains full nutrition essentially for larval development. It is also edible for humans and has promising commercial prospects. However, the lack of technology has limited the large-scale harvest of honeybee bread. The objective of this study is to develop a device for quick harvesting high quality honeybee bread and provide a technical support for the future mechanized production of honeybee bread.【Method】This study developed a honeybee bread producing instrument (HBPI) including bee bread storage and collecting devices, according to honeybee bread-storing biological characteristics. In the lotus blooming season, 5 strong honeybee Apis mellifera colonies were selected as the experimental materials to explore the practicability of this technology. Each colony was placed with a HBPI. The completely fermented bee bread was collected, and was separated by the bee bread collecting device (HBPI bee bread). Plastic pollen traps were employed for collecting the fresh lotus pollen using the same 5 colonies (fresh pollen). The completely fermented bee bread from the natural frames from these colonies was also excavated (natural bee bread). Furthermore, the quality of fresh lotus pollen and honeybee bread from natural honeybee frames and HBPI was compared, respectively, by analyzing pH, water activity, moisture content, pollen particles activity, enzyme activity and content of amino acids by using pH meter, water activity detector, directly aesiccation method, triphenyl tetrazolium chloride method, Marklund method, ultraviolet spectrophotometry and amino acid analyser, respectively. 【Result】 Honeybees successfully stored honeybee bread into the HBPI and maintained its original shape. The pH, water activity, moisture content, pollen particles activity, catalase and superoxide dismutase activity of fresh lotus pollen were significantly higher than natural and HBPI honeybee bread. There was no significant difference between fresh lotus pollen and two types of honeybee bread in terms of total free amino acids and hydrolysis amino acids. However, the valine, isoleucine, leucine, tyrosine, histidine, arginine in free amino acids, and the aspartate, proline in hydrolysis amino acids were significantly higher in two honeybee bread categories compared to fresh pollen. There was no significant difference between the natural and HBPI honeybee bread in physicochemical property and collectivity nutrient composition. 【Conclusion】 This study developed a honeybee bread producing instrument and confirmed its good practicability, which could be widely applied in further apiculture.

Key words: honeybee pollen, honeybee bread, honeybee bread producing instrument, nutritional components

江武军，吴小波，刘光楠，何旭江，颜伟玉，曾志将. 天然蜂粮生产技术研究与应用[J]. 中国农业科学, 2017, 50(19): 3828-3836.

JIANG WuJun,WU XiaoBo, LIU GuangNan, HE XuJiang, YAN WeiYu, ZENG ZhiJiang. Research and Application of Production Technology of Natural Honeybee Bread[J]. Scientia Agricultura Sinica, 2017, 50(19): 3828-3836.

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