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延 莎1，2 趙柳微1* 吳黎明1*
(1中國農業科學院蜜蜂研究所，北京 100093；2山西農業大學食品科學與工程學院，太谷 030801)
摘要：蜂糧是蜜蜂采集花粉后運回蜂巢，在酶和微生物的作用下發酵而成，已有研究表明蜂糧與蜂花粉相比，具有更優越的營養價值。人工模擬生產蜂糧較為困難，但是為研制蜂花粉發酵食品提供了新思路，目前國內已有一些蜂花粉發酵食品的研究，但研究基礎薄弱，比起其他食品資源有更為廣闊的發展空間。本文將對蜂糧的營養、功能特性及發酵過程進行綜述，并總結目前對發酵蜂花粉的研究進展，為今后深度開發蜂花粉發酵食品提供參考。
關鍵詞：蜂糧；營養特性；功能特性；發酵蜂花粉
Recent Advances of Bee Bread and Fermented Bee pollen
YAN Sha1,2 ZHAO Liuwei1* WU Liming1*
(1Institute of Apicultural Research, Chines Academy of Agricultural Sciences, Beijing 100093
2 College of Food Science and Engineering，Shanxi Agricultural University，Taigu 030801)
Abstract: Bee bread is made of bee pollen, which has been gathered by bees and carried back to the hive. Undergoing different chemical processes by various enzymes and microorganisms, bee pollen change into the bee bread. Some studies have found that bee bread is more nutritious than bee pollen. Producing bee bread by artificial simulations is difficult, however, making fermented bee pollen products may be better choices. At present, there have been some researches on fermented bee pollen, but comparing with other food resources we need do broader and deeper researches in this field. This paper reviewed the nutritional and functional properties of bee bread, including fermentation processes, as well as concluded the research progress of fermented bee pollen, and provides useful reference for development of fermented bee pollen foods.
Key words: bee bread; nutritional properties; functional properties; fermented bee pollen
