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
陆曹阳 1杨麒楠 1张翠平 2张军燕 1牛德芳1
作者信息
- 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
- 折叠
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.
Abstract
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 scientific 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Key words
bee bread/nutrients/fermentation/bioactivity/applications引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据