The difference in composition and nutritional potency of honey extracted by centrifugation and pressed processes  

作　　者：Yueyang Hu Zhen Li Shoucheng Wang Xiaobo Wu 

机构地区：[1]Honeybee Research Institute,Jiangxi Agricultural University,Nanchang,China [2]Jiangxi Province Key Laboratory of Honeybee Biology and Beekeeping,Nanchang,China [3]Jiangxi Anyuan Honeybee Science and Technology Backyard,Jiangxi Anyuan,China

出　　处：《Food Quality and Safety》2023年第2期330-337,共8页食品品质与安全研究（英文版）

基　　金：supported by the Science and Technology Project of Jiangxi Province(20181ACF60006),China。

摘　　要：In traditional beekeeping,the two most important methods for extracting honey are centrifugation and honeycomb-pressing.In this study,the physicochemical composition of honey samples extracted using two distinct procedures was compared,as well as the impact of antioxidant capacity and nutritional potency on the lifespan and learning memory of worker bees.Honey samples were collected from ten colonies of Apis cerana:five samples via centrifugation and five via honeycomb-pressing.Our results showed that honey extraction methods influence the nutri-tional composition and potency of honey.Most parameters were superior in pressed honey,and the amylase activity in centrifuged honey was higher.The effects of antioxidant capacity and nutritional potency on worker bees'lifespans and learning memory were also superior in pressed honey.Pressed honey had higher nutritional composition and potency.However,whether pressed honey,which is rich in pollen,spoils more easilyrequiresfurtherinvestigation.

关 键 词：Honey extraction methods physicochemical analyses survival learning memory ability antioxidant activity 

分 类 号：TS201[轻工技术与工程—食品科学]