中国蜂蜜贸易国际竞争力分析

中国蜂蜜出口量占世界市场的20%以上,是我国出口的主要畜产品之一。通过与其他主要蜂蜜出口国的国际竞争力比较分析发现,中国蜂蜜竞争力有下滑的趋势,主要影响因素是出口价格低,生产规模小和质量不稳定等,提出了提高蜂蜜国际竞争力要健全行业协会功能,扶持龙头企业,提高产品含金量和完善安全监控体系等应对措施。     

蜂蜜搅拌型酸奶的研究

[目的]研究蜂蜜搅拌型酸奶的最佳配方和工艺.[方法]通过研究蜂蜜添加量、蜂蜜添加时期、杀菌温度、均质压力及稳定性试验等对搅拌型酸奶感官质量的影响,确定了蜂蜜搅拌型酸奶的最佳配方和最佳生产工艺.[结果]试验得出,蜂蜜搅拌型酸奶的发酵温度不宜过高,发酵温度与普通酸奶相近;发酵时间不宜过长,因为随着发酵时间的延长酸奶会有异味产生.最佳配方和最佳生产工艺为:蜂蜜、蔗糖、发酵剂的添加量分别为3％;鲜牛奶二段均质压力为Ⅰ:70MPa,Ⅱ:30 MPa,杀菌温度85℃、时间为10 min,并在42℃发酵,产品的最终酸度在0.70％～0.75％时停止发酵.[结论]研究可为蜂蜜搅拌型酸奶的生产加工提供参考依据.     

蜂蜜中掺入不同类型果葡糖浆的检测

采用薄层色谱法检测蜂蜜中掺有的不同类型的果葡糖浆。果葡糖浆中的高分子糖经活性炭-硅藻土柱的富集、浓缩,再用(1+1)乙醇溶液洗脱,最后用薄层色谱法分离、检测。实验证明,薄层色谱法可检测出蜂蜜中掺入的F42和F55类型的果葡糖浆,而无法鉴别掺入的F90类型的果葡糖浆。     

基于3G的琯溪蜜柚果园移动视频监控系统的构建

研究基于3G混合网络和WIFI无线技术实现琯溪蜜柚果园移动视频监控系统。系统充分利用3种不同3G网络资源优势,在3G移动终端上实现了"任何时间、任何地点、任何终端"无缝式的无线监控系统,有效地弥补了传统网络视频监控的弱势,可为果园管理提供更高效、系统的解决方案,提高了农业生产效率和管理水平。     

毛木耳保健果冻的研制

[目的]开发以毛木耳为主要原料的保健型果冻产品。[方法]以毛木耳多糖溶液、蜂蜜等为主要原料,运用正交试验设计对毛木耳多糖保健果冻的加工工艺和配方进行研究。[结果]正交试验结果表明,产品的最佳配方为：毛木耳多糖汁30%,蜂蜜30%,柠檬酸0.30%,明胶5%。[结论]所研制出的保健型果冻,具有透明度适中,色泽匀称,组织状态良好,香气协调等特点。     

The inhibitory effects of Gelam honey and its extracts on nitric oxide and prostaglandin E2 in inflammatory tissues

We investigated the effects of honey and its methanol and ethyl acetate extracts on inflammation in animal models. Rats’ paws were induced with carrageenan in the non-immune inflammatory and nociceptive model, and lipopolysaccharide (LPS) in the immune inflammatory model. Honey and its extracts were able to inhibit edema and pain in inflammatory tissues as well as showing potent inhibitory activities against NO and PGE₂ in both models. The decrease in edema and pain correlates with the inhibition of NO and PGE₂. Phenolic compounds have been implicated in the inhibitory activities. Honey is potentially useful in the treatment of inflammatory conditions.     

Identification of the honey bee swarming process by analysing the time course of hive vibrations

Honey bees live in groups of approximately 40,000 individuals and go through their reproductive cycle by the swarming process, during which the old queen leaves the nest with numerous workers and drones to form a new colony. In the spring time, many clues can be seen in the hive, which sometimes demonstrate the proximity to swarming, such as the presence of more or less mature queen cells. In spite of this the actual date and time of swarming cannot be predicted accurately, as we still need to better understand this important physiological event. Here we show that, by means of a simple transducer secured to the outside wall of a hive, a set of statistically independent instantaneous vibration signals of honey bees can be identified and monitored in time using a fully automated and non-invasive method. The amplitudes of the independent signals form a multi-dimensional time-varying vector which was logged continuously for eight months. We found that combined with specifically tailored weighting factors, this vector provides a signature highly specific to the swarming process and its build up in time, thereby shedding new light on it and allowing its prediction several days in advance. The output of our monitoring method could be used to provide other signatures highly specific to other physiological processes in honey bees, and applied to better understand health issues recently encountered by pollinators.     

玉露水蜜桃提早结果主要技术

玉露水蜜桃是福建省新罗区岩山乡的名特优水果,品质、商品性俱佳。该文总结玉露水蜜桃特征特性及提早结果的主要栽培技术。     

山药蜂蜜保健果冻制作工艺优化

[目的]优化山药蜂蜜果冻研制的工艺。[方法]以山药为原料,分别用单因素试验和正交试验对果冻制作工艺进行优化。[结果]山药蜂蜜果冻制作的最佳工艺为：山药汁用量为20．00％,混合糖浆（蜂蜜：蔗糖：1：1）用量为15．00％,柠檬酸用量为0．20％．胶凝剂（黄原胶：海藻酸钠=1：3）用量为1．00％。[结论]该研究为研制美味、保健的山药蜂蜜果冻提供了试验依据。