蜂粮的营养成分生物学活性及应用研究  

Study on the nutritional composition biological activity and application of bee bread

作　　者：陆曹阳 杨麒楠 张翠平[2] 张军燕[1] 牛德芳[1] Lu Caoyang;Yang Qinan;Zhang Cuiping;Zhang Junyan;Niu Defang(Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China;College of Animal Sciences Zhejiang University,Hangzhou 310058,China)

机构地区：[1]江苏农牧科技职业学院食品科技学院,泰州225300 [2]浙江大学动物科学学院,杭州310058

出　　处：《中国蜂业》2024年第12期62-66,共5页Apiculture of China

基　　金：国家自然科学基金青年项目(32202743);江苏省职业院校学生创新创业培育计划项目(G-2023-0730);浙江省基础公益研究计划(LTGN23C170001);湖州市科学术局公益性应用研究项目农业类(2022GZ30);江苏农牧科技职业学院科研项目(NSFZP202307,NSFPT202403,NSF2023TC03);江苏高校“青蓝工程”,江苏省高职院校教师专业带头人高端研修项目(2023GRFX027)资助。

摘　　要：蜂粮是蜜蜂蜂群中大幼虫、工蜂和雄性成蜂的主要食物来源,在正常蜂群中蜜蜂更喜欢食用蜂粮。蜂粮具有丰富的营养价值,在机体免疫调节、肠道微生物调节、降血脂等方面都有重要作用。近年来,随着人们对食品安全与健康的重视,天然食品的需求量逐年递增,蜂产品作为主力产品具有良好的开发和应用前景,蜂粮的生产和应用研究也有了更多的研究资料。本文综述了蜂粮的形成过程、营养成分、生物学活性及应用研究,将蜂粮的发酵技术与经济开发价值相结合,为蜂粮的进一步深入推广和研究开发提供科学依据。Bee bread is the main food source for large larvae,adult workers and drones in honey bee colonies,and bees prefer to consume bee bread in normal conditions.Bee bread is rich in nutritional value and plays an important role in immune regulation,gut microbial regulation and blood lipid reduction in the body.In recent years,with people's attention to food safety and health,the demand for natural food is increasing year by year,and bee products as the main products have good prospects for development and application,and the production and application of bee bread research has more research information.This paper reviews the formation process,nutrient composition,biological activity and application research of bee food,combines the fermentation technology and economic development value of bee bread,and provides a scientifi c basis for further promotion and research and development of bee bread.

关 键 词：蜂粮 营养成分 发酵 生物活性 应用 

分 类 号：S89[农业科学—特种经济动物饲养]