【摘要】 采用扫描电子显微镜观察茶蜂花粉和不同酿制时间的蜂粮中花粉粒外部形态和萌发沟 ,没有发现花粉的细胞壁和细胞结构被破坏的迹象 ,花粉粒在蜂粮酿制过程中外部形态保持不变。通过体外模拟消化试验和光学显微镜观察 ,发现蜂粮中花粉粒内含物外吐的数量比蜂花粉多 ,而且在蜂粮酿制过程中 ,随着时间的延长 ,其内含物外吐的花粉粒所占的比例增加 ,花粉内含物外吐使花粉更易于被破壁和消化。蜂花粉和蜂粮中营养成分测定结果表明 ,蜂粮酿制初期 ,由于蜜蜂的添加物和乳酸发酵作用 ,其蛋白质、总糖含量比蜂花粉高 ;随着酿制时间的延长 ,蜂粮中营养成分有下降的趋势更多还原

【Abstract】 The outer morpha and germinal furrow of pollen particle of corbicular tea (\%Camellia sinensis)\% pollen and bee bread with different time were observed with scanning electron microscopy. There is no evidence that pollen wall and cell structure were destroyed. The outer morpha of pollen keeps invariant during being stored in comb cells. By the experiments of analogic digestion in vitro, we found the amount of inclusion outer\|vomiting pollen particles(IOVPP) in bee bread were more than the amount of IOVPP in corbicular pollen. Furthermore, the amount of IOVPP in bee bread increase with time. The determination of nutrient components show that the content of protein and total sugar in bee bread is higher than that in corbicular pollen. The content of nutrient components in bee bread decreased with time.更多还原