摘要
采用光学显微镜和扫描电镜观察茶蜂花粉及其不同酿制时间的蜂粮中花粉粒的外部形态和萌发沟,未发现花粉壁和花粉粒结构被破坏的迹象.通过体外模拟消化试验,采用光学显微镜和透射电镜观察,发现经模拟消化的蜂粮中花粉粒内含物外吐的数量比蜂花粉多,而且随着酿制时间的延长,其内含物外吐的花粉粒所占的比例增加.结果提示,同种粉源的蜂粮比蜂花粉更易于被消化.
There were no evidences of damage to pollen wall and the structure of tea pollen and bee bread by observation under optical microscope and scanning electrical microscope. In the experiments of in vitro analogic digestion, the amount of inclusion outervomiting pollen particles (IOVPP) in bee bread was more than that in corbicular pollen. Furthermore, the amount of IOVPP in bee bread increased with prolongation of the ferment time. The result indicated that bee bread was more readily digestible than bee pollen.
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2003年第4期449-452,共4页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
浙江省自然科学基金资助项目(398262).
关键词
茶蜂花粉
茶蜂粮
花粉粒
显微结构
营养保健品
tea (Camellia sinensis) pollen
bee bread
pollen grain
microstructure
