基于智能感官技术的不同种类蜂花粉风味差异分析

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中图分类号：TS207.3 文献标志码：A

DOI：10.3969/j.issn.1000-9973.2025.08.026

引文格式：，等.基于智能感官技术的不同种类蜂花粉风味差异分析[J].中国调味品，2025，50（8）：192-196.XU HR，WANG TY，LANQM，etal.Aalysisoflavordifferencsof diffrent kindsofbeepollebasedonintellgentesorytechnology[J].China Condiment，2025，50（8）：192-196.

Abstract： Inorder to clarify the flavor differences of diferent kinds of bee pollen，with rose，buckwheat，tea flower，lotus，rape，corn and wolfberry bee pollen as the materials，the differences in color，odor and taste of different kinds of bee pollenare analyzed by intellgent sensory technology，so as to provide references for selecting suitable bee pollen as the condiment.Electronic eye，electronic nose and electronic tongue technology are used to evaluate from the three aspects of color，odor and taste. Electronic eye is used to analyze the characteristic color numbers of diferent kinds of bee pollen.A total of 36 characteristic color numbers are extracted，and the color numbers range from l856 to 2963. Among them，five characteristic color numbers are extracted from tea flower bee pollen， nine characteristic color numbers are extracted from rose bee pollen and wolfberry bee pollen respectively. The differences in aroma of different kinds of bee pollen detected by PEN3 electronic nose are mainly concentrated on nitrogen oxides，alcohols，aldoketones， long-chain alkanes and other compounds. The results of electronic tongue show that the sourness of wolfberry bee pollen is the strongest，and the sourness of buckwheat bee pollen is the weakest. The sweetness of corn bee pollen is the strongest，and the sweetness of buckwheat bee pollen is the weakest. The umami and saltiness of wolfberry bee pollen are the strongest，and the umami and saltiness of buckwheat bee pollen is the weakest.The bitterness of wolfberry bee pollen and corn bee pollen is the strongest，and the biterness of buckwheat bee polln is the weakest. In this study，eelectronic eye，electronic nose and electronic tongue are used to quantify the characteristic information of bee polln flavor，and the qualitative and quantitative difference analysis of the flavor of different kinds of bee pollen is realized，which could more effectively select the appropriate bee pollen as the condiment to meet consumers' demand for deliciousness and nutrition.

Key words： bee pollen；electronic eye;electronic nose；electronic tongue; flavor

蜂花粉是蜜蜂从不同花朵中采集到的花粉和花蜜通过蜜蜂唾液分泌及发酵等过程形成的混合物[1]，具有花朵的特有花香和甜味，并且含有多种营养成分及功能性物质，如蛋白质、多酚、脂肪、多糖、微量元素等[2]。（剩余6696字）