Influence of Storage Temperature on the Characteristics of Bee Pollen 

(a. Institute of Apicultural Research, Chinese Academy of Agricultural Science, Beijing, China 100093; b. 

National Research Center of Bee Product processing, Ministry of Agriculture, Beijing, China 100093)

Discoloration were investigated during the storage of lotus bee pollen at different temperatures. The loss of the total carotenoids content in bee pollen at various levels were occurred at different temperatures during the three months period storage.

The time dependence relationship with the reduction of carotenoids content was best described by first-order kinetics. Results also revealed that carotenoid content was a suitable freshness parameter for estimating the condition and duration of storage for bee pollen samples. Flavor formation was investigated during the storage of lotus bee pollen at different temperatures. The secondary oxidation products were measured SPME/GC-MS analysis for the volatiles.

Hexanal, heptanal, octanal and 2, 4-heptadienal were the main oxidation volatiles in degenerative bee pollen. All these compounds represented groups of characteristic secondary lipid oxidation products derived from oxidized oleic, linoleic and linolenic acids in the bee pollen samples.

贮藏温度对蜂花粉品质的影响

徐响^a,b,*，董捷^a,b,，孙丽萍^a,b

（1．中国农业科学院蜜蜂研究所，北京，100093；

2．农业部国家蜂产品加工专业分中心，北京，100093）

中文摘要：

温度对蜂花粉的性质和品质有重要的影响。实验采用TBARS法测定蜂花粉在贮藏过程中过氧化值的变化，结果表明，氧化过程符合零级反应速率方程。采用顶空萃取蜂花粉不同贮藏时间的蜂花粉，发现有特征的氧化产物产生，花粉中醛类氧化产物被检测鉴定出，包括丙醛、(E)-2-戊烯醛、正己醛、(E)-2-己烯醛、(E, E)-2,4-己二烯醛、(E)-2-辛烯醛、壬醛和(E,E)-2, 6-壬二烯醛。这些醛类挥发性化合物是油脂中最主要的一类特征风味化合物，均是由脂肪酸经复杂的氧化分解反应过程转变而成。在蜂花粉氧化的同时，也会促使色素、香味物质和脂溶性维生素发生降解。实验对总类胡萝卜素含量进行了测定。总含量的变化规律符合一级反应速率，相关系数>70%。

关键词：蜂花粉；贮藏温度；品质

References

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