شناسایی ترکیبات فرّار در گرده و نقش آن‌ها در جذب زنبور عسل

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشکده کشاورزی، دانشگاه بصره، عراق.

2 مرکز علوم دریایی، دانشگاه بصره، عراق.

3 مرکز تحقیقات نخل خرما، دانشگاه بصره، عراق.

10.22103/jab.2026.27010.1874

چکیده

هدف: گرده زنبور عسل منبع غذایی بسیار مهمی برای زنبورهای عسل است. علاوه بر این، گرده زنبور دارای ویژگی‌های زیستی متعددی مانند خاصیت آنتی‌اکسیدانی، ضدباکتریایی، ضدقارچی، تعدیل‌کننده سیستم ایمنی، ضدتومور، ضدپیری، ضدکم‌خونی و ضدپوکی استخوان است. این مطالعه با هدف شناسایی تنوع ترکیبات فرّار در گرده زنبور عسل و بررسی تأثیر آن‌ها در جذب زنبورهای کارگر در داخل کلنی انجام شد.
مواد و روش‌ها: سه نوع گرده زنبور عسل در فصل‌های مختلف از کلنی‌های زنبور عسل با استفاده از تله‌های گرده که در ورودی کندوها نصب شده بودند جمع‌آوری شد. استخراج ترکیبات فرّار از دانه‌های گرده زنبور انجام گرفت. سپس آنالیز ترکیبات با استفاده از دستگاه کروماتوگرافی گازی-طیف‌سنجی جرمی (GC-MS) و ستون مویین سیلیکای ذوب‌شده انجام شد. برای تحلیل داده‌ها از طرح کاملاً تصادفی (CRD) استفاده گردید.
نتایج: نتایج نشان داد که در سه نوع گرده زنبور تنوعی از ترکیبات فرّار وجود دارد و نسبت اجزای آن‌ها با یکدیگر متفاوت است. نوع A گرده زنبور دارای ترکیبات فرّار اختصاصی بود که در دو نوع دیگر (B و C) مشاهده نشد و بالعکس. چندین ترکیب در زمان‌های نگهداری مشابه در هر سه نوع گرده شناسایی شدند، اما نسبت آن‌ها بسته به نوع گرده متفاوت بود. از مهم‌ترین ترکیبات مشاهده‌شده در هر سه نوع گرده می‌توان به 9,12-octadecadienoic acid (Z,Z)، n-hexadecanoic acid، 4H-pyran-4-one، γ-sitosterol، مشتقات linolenic acid و campesterol اشاره کرد. علاوه بر این، ترکیبات مشابه دیگری نیز در مقادیر کم مشاهده شد. در مورد تأثیر ترکیبات فرّار در جذب زنبورهای کارگر هنگام تغذیه، نتایج تحلیل آماری (P≤0.05) نشان داد که بین میانگین‌های سه نوع گرده تفاوت معنی‌داری وجود ندارد.
نتیجه‌گیری: نتایج این پژوهش اهمیت و نقش ترکیبات فرّار گرده در تغذیه و رفتار زنبورهای عسل را نشان می‌دهد. هرچه شناخت بهتری از ترکیب شیمیایی گرده زنبور و نقش آن در جذب زنبورهای عسل داشته باشیم، می‌توانیم به بهبود جیره‌های مصنوعی و جایگزین‌های گرده در مدیریت و پرورش زنبور عسل کمک کنیم.

کلیدواژه‌ها


عنوان مقاله [English]

Identifying flavor compounds in pollen and their role in attracting honeybee

نویسندگان [English]

  • Mohammed Alwan Salman 1
  • Mahmood Shakir Hashim 2
  • Ghazwan Faisal Alsaedi 3
1 College of Agriculture, University of Basrah, Iraq.
2 Marine science center, University of Basrah, Iraq.
3 Date Palm Research Center, University of Basrah, Iraq.
چکیده [English]

Objective
Bee pollen is an essential source of nutrition for honeybees. In addition, bee pollen has biological properties such as antioxidant, antibacterial, antifungal, immune modulator, antitumor, anti-aging, anti-anemia and anti-osteoporosis. This study was conducted to identify the diversity of flavor compounds in bee pollen and their effect in attracting worker honeybees within the colony.
Materials and methods
Three types of bee pollen were collected from honeybee colonies during different seasons using pollen traps installed at the hive entrances. The extraction of flavor compounds from bee pollen grains was carried out. Gas chromatography-mass spectrometry (GC-MS) was performed on a fused silica capillary column with specifications. The completely randomized design (CRD) was used for data analysis.
Results
The results showed a diversity in flavor compounds in the three types of bee pollen and a difference in the proportions of their components. Type A of bee pollen was unique in that it contained its own flavor compounds that were not available in the other two types, B and C, and vice versa. Several compounds were detected at similar retention times in the three pollen types, while these compounds differed in their proportions according to the type of bee pollen grain. Among the most important compounds that appeared in the three types of bee pollen grains were 9,12-octadecadienoic acid (Z,Z), n-hexadecanoic acid, 4H-pyran-4-one, γ-sitosterol, linolenic acid derivatives, and campesterol. In addition to similar compounds that appeared in small proportions. Regarding the effect of flavor compounds in attracting worker honeybees while feeding on them, the results of the statistical analysis (P≤0.05) showed no significant differences between the averages for the three types of bee pollen.
Conclusion
Our results highlight the importance and utility of pollen flavors in bee nutrition and behavior. The more we understand about the chemical composition of bee pollen and its role in honey bee attraction, the better we can help improve artificial diets and pollen substitutes used in beekeeping practices.

کلیدواژه‌ها [English]

  • attraction
  • bee pollen
  • honeybees
  • flavor compounds
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