浙农大A系意蜂生产性能考察试验报告

用杂交一代蜂群进行对比试验的结果表明,浙农大 A 系意蜂的产育力、群势增长速度、采蜜量等,与平湖意蜂和澳大利亚意蜂无显著差异或基本一致,但蜂王浆高产性能表现突出,产量比平湖意蜂高19.5%,比澳意高42.5%,而且质量指标符合国家规定和出口标准。     

中蜂品系间杂种优势利用研究初报

经过冬蜜花期对以湖北鄂西中蜂为母本、广东粤东地中蜂为父本的杂交一代与本地中蜂进行比较，结果表明：杂交一代的繁殖力和产蜜量分别比本地中蜂高4．4％和11％。夏季乌桕花期对回交代进行对比结果表明：其繁殖力和产蜜量分别比本地中蜂高6％和21％。     

液相色谱-电喷雾质谱联用检测蜂蜜中四种硝基呋喃类代谢物

介绍了高效液相色谱电喷雾多级质谱(LC/MSn) 同时快速、准确测定蜂蜜中呋喃西林、呋喃唑酮、呋喃它酮和呋喃妥英4种硝基呋喃类抗生素代谢物。硝基呋喃类代谢物在酸性条件下经过邻硝基苯甲醛衍生化, 液相萃取后经色谱分离, 利用二级质谱进行定性和定量。加标样品平均回收率达到64% ~79%, 定量下限(LOQ) 为0 1~1μg·kg-1, 检测限(LOD) 达到0 05~0 5μg·kg-1。该方法测定结果满足欧盟(EU)对进口动物源性食品中硝基呋喃类抗生素的残留要求。     

Computing inbreeding coefficients and the inverse numerator relationship matrix in large populations of honey bees

The inbreeding coefficients are considered in breeding decisions, and the inverse numerator relationship matrix A ^?1 is a prerequisite for breeding value estimation. Polyandry and haploid males are among the specifics of relationships between honey bees. Brascamp and Bijma (2014) averaged out the manifold possible relationships among honey bees that appear to have the same parents in a pedigree and assigned a single entry in A to animals that behave as a unit, for example, the workers of a hive. Their methods of calculation connected full‐sibs in the variance matrix of the Mendelian sampling terms D , via nonzero off‐diagonal elements. This impedes the inversion of A and the closely connected calculation of inbreeding coefficients, because efficient algorithms for this task take D to be a diagonal matrix. Memory limitations necessitate their use for large data sets. We adapted the quickest of them to the block diagonal matrix D , that is postulated for the honey bee. To our knowledge, the presented algorithm is the first one that facilitates the method of Brascamp and Bijma (2014) on large data sets.     

2008-2015年橡胶蜂蜜产量与气候的相关性分析

为了进一步发掘橡胶林区潜在经济价值,预测下一年橡胶泌蜜规律,试验采用连续8年记录转地到西双版纳傣族自治州采集橡胶蜜的蜂场收获蜂蜜情况,并以气象观测仪记录当时的气象变化的方法。表明进入橡胶场地的蜂群势变化不大[(13.450±0.113)脾,=0.854],但产量变化显著[(72.613±0.349)kg,<0.01]。气象观测表明气温8年内波动范围不大,而降雨量波动大,表现为2011年洪涝出现早,2014年干旱持续时间长。产量与日平均气温(相关系数r=0.337)有极显著的正相关性,与日降雨量(相关系数r=-0.269)及日最低气温(相关系数r=-0.483)呈极显著的负相关,与群势表现出轻微的负相关(相关系数r=-0.031)。说明持续的干旱和温暖湿热的气温及合理的群势能够增加橡胶蜜的产量,适宜的气候及大面积橡胶林区蕴含着巨大的养蜂潜力。     

Evaluating and Comparing the Natural Cell Structure and Dimensions of Honey Bee Comb Cells of Chinese Bee,Apis cerana cerana (Hymenoptera: Apidae) and Italian Bee,Apis mellifera ligustica (Hymenoptera: Apidae)

The hexagonal structure of the honey bee comb cell has been the source of many studies attempting to understand its structure and function. In the storage area of the comb, only honey is stored and no brood is reared. We predicted that honey bees may construct different hexagonal cells for brood rearing and honey storage. We used quantitative analyses to evaluate the structure and function of the natural comb cell in the Chinese bee, Apis cerana cerana and the Italian bee, A. mellifera ligustica. We made cell molds using a crystal glue solution and measured the structure and inclination of cells. We found that the comb cells of A. c. cerana had both upward-sloping and downward-sloping cells; while the A. m. ligustica cells all tilted upwards. Interestingly, the cells did not conform to the regular hexagonal prism structure and showed irregular diameter sizes. In both species, comb cells also were differentiated into worker, drone and honey cells, differing in their diameter and depth. This study revealed unique differences in the structure and function of comb cells and showed that honey bees design their cells with precise engineering to increase storage capacity, and to create adequate growing room for their brood.     

生物保鲜剂C06对水蜜桃采后的保鲜效果

为了解生物保鲜剂C06对南方软质桃的保鲜效果,以上海南汇“新凤蜜露”水蜜桃为试材,在(3±1)℃贮藏条件下,研究了不同浓度的生物保鲜剂C06处理对水蜜桃保鲜效果的影响。试验结果表明：与对照相比,C06能明显地延缓水蜜桃硬度的下降、抑制丙二醛（MDA）的积累和膜透性的上升,保持细胞膜的完整性;C06处理可显著提高抗逆性酶过氧化氢酶（CAT）、过氧化物酶（POD）的活性,抑制多酚氧化酶（PPO）活性;保存21 d,经100%C06处理的水蜜桃好果率可达85%以上。以上结果显示,高浓度C06处理可显著提高水蜜桃贮藏效果。结合经济效益及实际操作,建议生产中采用100%C06处理来保鲜水蜜桃。     

乳酸菌发酵尖椒 生姜蜜汁饮料的开发研究

以尖椒、生姜为主要原料,经乳酸菌发酵后与蜂蜜等调配成为功能性饮料。通过单因素及正交试验确定尖椒汁(质量分数80.0%)的最佳发酵条件为:接种量2.3%,白砂糖添加量3.0%,食盐添加量1.5%,发酵温度25℃,发酵周期8 d。生姜汁(质量分数80.0%)的最佳发酵条件为:接种量2.0%,白砂糖添加量4.0%,食盐添加量0.8%,发酵温度30℃,发酵周期12 d。乳酸菌发酵尖椒、生姜蜜汁饮料产品的最佳配方为:尖椒发酵液9.0 g,生姜发酵液8.0 g,蜂蜜5.0 g,白砂糖3.0 g,柠檬酸0.08 g,稳定剂(海藻酸钠与CMC-Na质量比为1∶1)添加量0.15%。     

竹荪蜜柚复合酵素的制备工艺研究

以竹荪和蜜柚为主要原料,添加青金桔、糖和盐等辅料通过发酵制成酵素,通过正交试验确定制备竹荪蜜柚复合酵素的最佳工艺条件。结果表明,制备竹荪蜜柚复合酵素最佳发酵条件为:酵母菌接种量0.1%,发酵时间10 d,竹荪酵素初液∶蜜柚酵素初液=1∶2(V/V),白砂糖添加量30%。制得的竹荪蜜柚酵素呈淡黄色,组织均匀一致,口感酸甜适中,有独特的菇香和天然果汁香味,营养丰富。     

水蜜桃果汁果冻的加工工艺

以水蜜桃为主要原料,采用果冻加工工艺制备果汁果冻。结果表明,采用50%水蜜桃汁、6%白砂糖、0.1%甜味剂蛋白糖FT-50、0.1%的琼脂与0.2%CMC-Na的工艺参数,可制出色泽均匀、组织状态良好、口感细腻、酸甜适宜的水蜜桃果汁果冻。果汁果冻的杀菌方式采取超高温瞬时灭菌,该方法对于VC的保持率达到了65.10%。