温度和时间对野桂花蜜淀粉酶值的影响

Influence of temperature and time on diastase number in honeybee

本实验以两种野桂花蜂蜜样品为实验材料,在不同温度和时间条件下处理,通过试管法测定蜂蜜中淀粉酶值。结果表明:随着温度的升高和处理时间的延长,蜂蜜中的淀粉酶值呈下降趋势。

This experiment was carried out based on two simples of wild Eurya honey, processing in different condition of temperature and time, using test - tube method to measure diastase number of honey. The result showed that with rise of temperature and extension of the processing time diastase number of honey show downward trend.