| 巢蜜概述 |
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| 引用本文： | 陈 瑶,王增利,刘雪涛,顾海科,尚宏忠.巢蜜概述[J].中国农学通报,2016,32(20):57-64. |
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| 作者姓名： | 陈 瑶 王增利 刘雪涛 顾海科 尚宏忠 |
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| 作者单位： | (;1.中国农业大学食品科学与营养工程学院,北京 100083；;2.北京市东风保健营养品有限责任公司,北京 101200；;3.北京市辐射中心,北京 100875） |
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| 基金项目： | 北京市科学技术委员会市委、市政府重点工作及区县政府应急项目预启动“兴谷食品产业聚集区科技示范工程”(Z141100006014062)；中华环保基金会TOTO水环境基金支持课题“坝上地区节水、污水再利用研究”。 |
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| 摘 要： | 为总结近年来国内外巢蜜的相关研究与生产方式，并为巢蜜的进一步深入研究提供理论参考，对有关巢蜜的研究内容进行了系统分析，报告了巢蜜目前的市场状况。研究表明巢蜜主要由蜂蜜与蜂巢两部分组成，营养丰富，具有抗菌、抗炎、抗氧化、保护心血管、调节免疫等多种保健药理作用，在临床多种疾病的治疗中有独立应用或复方配合应用。然而目前对巢蜜整体仍未形成系统研究，巢蜜的质量标准亦有待改进，其生产技术工艺在存在难点，但也存在食品加工新技术应用的可能性。
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| 关 键 词： | 稻田 稻田 甲烷 影响因素 减排措施 |
| 收稿时间： | 1/5/2016 12:00:00 AM |
| 修稿时间： | 4/8/2016 12:00:00 AM |
On Comb Honey |
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| Chen Yao,Wang Zengli,Liu Xuetao,Gu Haike and Shang Hongzhong.On Comb Honey[J].Chinese Agricultural Science Bulletin,2016,32(20):57-64. |
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| Authors: | Chen Yao Wang Zengli Liu Xuetao Gu Haike and Shang Hongzhong |
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| Institution: | (;1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083;2.Beijing Dongfeng Nutraceuticals Co., Ltd., Beijing 101200;3.Beijing Radiation Center, Beijing 100875) |
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| Abstract: | In order to summarize the relevant international and domestic researches and production modes of comb honey, and provide academic bases and references for further studies on it, a systematical review of the researches is carried out, and comb honey’s current market conditions are also reported. Comb honey is mainly composed of honey and honeycomb. It is full of nutrients and has antibacterial, anti-inflammatory, antioxidant effect, and can protect cardiovascular system, regulate immune system and so on. In the treatment of clinical diseases, comb honey can be used alone or in combination with other ingredients. However, the research system of comb honey is not formed and the quality standard of comb honey should be improved. There are difficulties in the production process of comb honey, but new food processing technologies might also be applied. |
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| Keywords: | comb honey nutrition pharmacological effect production mode |
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