长木蜂蜂粮酿制过程中pH值和花粉活力的测定

测定手采新鲜的芍药花粉、芍药长木蜂Xylocopa tranquebarorum（Swederus）花粉和不同酿制时间蜂粮样品的平均pH值，结果分别是6．19、5．92和4．05（40日龄蜂粮）。随着酿制时间的延长，蜂粮的pH值下降，2日龄蜂粮到3日龄蜂粮的pH值从5．57降至4．82，下降速率明显。经测定，紫藤长木蜂花粉和不同日龄蜂粮样品中紫藤花粉的纯度均在98％以上；芍药长木蜂花粉和不同日龄蜂粮样品中芍药花粉的纯度均在93％以上；测定紫藤花粉的长木蜂蜂粮和芍药花粉的长木蜂蜂粮中的花粉活力。结果表明，在1日龄蜂粮中花粉活力基本丧失，3日龄后均失去萌发力，并且不同的花粉蜂粮其花粉活力表现一致。

Determination of pH and the pollen germination ability during the process from pollen to bee bread of Xylocopa tranquebarorum (Swederus)

The average pH of fresh Paeonia lactiflora pollen by hand plucking, Xylocopa tranquebarorum pollen of P. lactiflora and bee bread samples of different brewing time were 6. 19, 5. 92 and 4. 05, respectively, the pH of bee bread decreased with brewing time prolonged, from 2 days bee bread to 3 days bee bread the pH decreased from 5. 57 to 4. 82, under this pH value many bacteria and moulds could not grow normally. The purity of X. tranquebarorum pollen of P. lactiflora and the P. lactifloras pollen of different days bee bread samples were more than 98% ; The purity of X. tranquebarorum pollen of P. lactiflora and the P. Lactiflora pollen of different-day old bee bread samples were more than 93% ; The result of pollen vigor in the X. tranquebarorum bee bread of Wisteria sin,ensis pollen and P. lactiflora pollen showed, the pollen vigor decreased obviously in 1 day bee bread, all loss of germination ability after 3 days old, and the pollen vigor of different pollen bee bread showed consistent performance, illustrated the pollen germination ability lost in the brewing process of bee bread may be related to the gland secretions added by X. tranquebarorum during the brewing process.