Scientia Agricultura Sinica ›› 2017, Vol. 50 ›› Issue (19): 3828-3836.doi: 10.3864/j.issn.0578-1752.2017.19.019

• ANIMAL SCIENCE·VETERINARY SCIENCERE·SOURCE INSECT • Previous Articles    

Research and Application of Production Technology of Natural Honeybee Bread

JIANG WuJun1,WU XiaoBo1, LIU GuangNan2, HE XuJiang1, YAN WeiYu1, ZENG ZhiJiang1   

  1. 1Honeybee research institute, Jiangxi Agricultural University, Nanchang 330045; 2Bureau of Agriculture and Food in Shicheng county of Jiangxi Province, Shicheng 342700, Jiangxi
  • Received:2017-03-20 Online:2017-10-01 Published:2017-10-01

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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

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