皇家果样品的营养成分和质量评估与料补充剂相关
Sampat Ghosh1, Hyeonjeong Jang2, Sukjun Sun2
1Agriculture Science and Technology Research Institute, Andong National University, Andong 36729, Gyeongsangbuk do, Republic of Korea.
Foods (Basel, Switzerland)
|June 27, 2024
概括
皇家果的营养质量根据蜜蜂的料不同. 与蜂蜜养的蜜蜂相比,糖养的蜜蜂产生的皇家果含有更高的糖糖和不同的碳同位素.
科学领域:
- 蜜蜂养殖和蜜蜂产品 蜜蜂养殖和蜜蜂产品
- 营养科学 营养科学
- 分析化学 分析化学
背景情况:
- 皇家果是一种蜜蜂分泌物,对女王蜜蜂和幼虫至关重要,并受到人类的重视.
- 了解影响皇家果营养特性的因素对于质量控制和产品开发至关重要.
研究的目的:
- 调查不同料补充剂 (糖与蜂蜜) 如何影响皇家果的营养成分和质量.
- 根据蜜蜂的饮食,确定可以区分皇家果的关键分析参数.
主要方法:
- 从养糖或蜂蜜的蜜蜂收集的皇家果.
- 分析的样本含有水分,10-基-2-酸 (10-HDA),碳水化合物成分 (果糖,糖糖),稳定的碳同位素比率,氨基酸概况和矿物质含量.
- 利用层次分析进行样本分类.
主要成果:
- 与蜂蜜养的皇家果相比,糖养的皇家果含糖量较高,果糖含量较低.
- 稳定的碳同位素比率在两个养组之间有明显的区别.
- ,铁,,和在蜂蜜养的皇家果中比蜂蜜养的皇家果更丰富.
- 10-HDA和氨基酸样本没有显著差异.
结论:
- 料来源显著影响皇家果的营养成分,特别是碳水化合物概况和矿物质含量.
- 稳定的碳同位素比率作为一个可靠的标记,以区分皇家果基于蜜蜂的饮食.
- 这些发现凸显了蜜蜂营养在决定皇家果质量的重要性.
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