蜂王浆的生物活性研究进展及在保健食品中的应用

doi:10.7506/spkx1002-6630-20250402-020

食品科学 ›› 2025, Vol. 46 ›› Issue (20): 406-420.doi: 10.7506/spkx1002-6630-20250402-020

蜂王浆的生物活性研究进展及在保健食品中的应用

巫红艳，祁珊珊，张立君，贺博，张玉秀，聂旭莲，姜梦秋，李智渊，郑红星

（1.陕西理工大学生物科学与工程学院，陕西汉中 723000；2.陕西谷中村生态农业有限公司，陕西汉中 723000；3.中国富硒产业研究院，陕西安康 725000）

出版日期:2025-10-25 发布日期:2025-09-17
基金资助:
陕西省重点研发计划-重点产业创新链（群）项目（2024NC-ZDCYL-04-27；2023-ZDLNY-36）；陕西省秦创原产业聚集区“四链”融合项目（2024CY-JJQ-32）；陕西省秦创原科学家＋工程师项目（2023KXJ-255）；陕西省教育厅地方专项（23JC020）；秦巴生物资源与生态环境省部共建国家重点实验室市校共建科研专项（SXC-2103）；陕西省科技厅农业一般项目（2024NC-YBXM-179）；陕西省重点研发计划项目（2025NC-YBXM-149）；农业农村部富硒产品开发与质量控制重点实验室/富硒食品开发国家地方联合工程实验室开放课题项目（Se-2024C06）

Research Progress on Biological Activity of Royal Jelly and Its Application in Health Foods

WU Hongyan, QI Shanshan, ZHANG Lijun, HE Bo, ZHANG Yuxiu, NIE Xulian, JIANG Mengqiu, LI Zhiyuan, ZHENG Hongxing

(1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China; 2. Shaanxi Guzhong Village Ecological Agriculture Co., Ltd., Hanzhong 723000, China; 3. China Selenium-Rich Industry Research Institute, Ankang 725000, China)

Online:2025-10-25 Published:2025-09-17

摘要/Abstract

摘要： 蜂王浆作为我国传统的珍贵营养品和现代保健食品的重要原料，具有悠久的应用历史。蜂王浆中的化学成分主要包括水分、蛋白质、碳水化合物、脂质、维生素及矿物质等，其中核心活性成分为蜂王浆主蛋白和10-羟基-2-癸烯酸。本文总结了蜂王浆在免疫调节、抗氧化与抗衰老、抗炎、抗菌、神经保护、生殖保护、保肝以及抗肿瘤等方面的研究进展。同时，基于药智网（https://www.yaozh.com/）保健食品注册数据库、IncoPat全球专利数据库等对国内外蜂王浆保健食品现状进行全面分析，分析内容涵盖我国生产企业地域分布、功能宣称、配伍规律、国际市场特征、应用现状等。结果显示，我国蜂王浆保健食品呈现区域集聚特征，主要分布在我国东部省份，产品剂型以胶囊为主，功能宣称集中于免疫增强、抗疲劳等基础领域。蜂王浆与“人参-蜂蜜-西洋参”原料配伍形成核心组合，并与枸杞、鹿茸、黄芪、VC构建免疫增强协同网络。国际上不同地区蜂王浆产品开发模式各异，临床研究已实现了全年龄段覆盖。未来需构建涵盖特征成分检测的全产业链标准体系，开发酶解脱敏、缓释包埋等新型制剂技术，重点拓展精准营养、军工食品等细分市场，增强产学研合作力度，推动蜂王浆产业从传统原料供应向高附加值产品体系转型升级，为我国大健康产业高质量发展注入新动能。

关键词: 蜂王浆；生物活性；保健食品；产业发展

Abstract: Royal jelly has a long history of application as an important raw material for traditional precious nutritional supplements and modern health foods in China. The major chemical components of royal jelly include water, protein, carbohydrates, lipids, vitamins and minerals, among which the core active components are major royal jelly proteins (MRJPs) and 10-hydroxy-2-decenoic acid. This paper summarizes the bioactivities of royal jelly including immunoregulatory, antioxidant, anti-aging, anti-inflammatory, antibacterial, neuroprotective, reproductive protection, hepatoprotective and anti-tumor functions. Besides, based on the Yaozhi health food registration database (https://www.yaozh.com/) and the global patent database of IncoPat, this paper comprehensively analyzes the current situation of royal jelly-based health foods at home and abroad in terms of geographical distribution, functional claim, compatibility pattern, international market characteristics, and application status of Chinese producers. The results showed that health foods based on royal jelly in China exhibit regional clustering characteristics, mainly distributed in eastern provinces. The major dosage form is capsules, and the function claims concentrate in basic fields such as immune enhancing and anti-fatigue functions. A network consisting of royal jelly plus ginseng-honey-American ginseng combination as raw materials and wolfberry, antler, astragalus, and VC as ingredients can synergistically enhance immunity. The development modes of royal jelly products in different regions of the world are different, and clinical research has achieved coverage of all age groups. In the future, it is necessary to build a standard system of the whole industry chain covering the detection of characteristic components, develop new preparation technologies such as enzymatic desensitization and sustained-release encapsulation, focus on expanding market segments such as precision nutrition and military foods, strengthen industry-university-research cooperation, promote the transformation and upgrading of the royal jelly industry from traditional raw material supply to high value-added product system, and inject new kinetic energy into the high-quality development of China’s big health industry.

Key words: royal jelly; biological activity; health food; industrial development

中图分类号:

S896.3

巫红艳，祁珊珊，张立君，贺博，张玉秀，聂旭莲，姜梦秋，李智渊，郑红星. 蜂王浆的生物活性研究进展及在保健食品中的应用[J]. 食品科学, 2025, 46(20): 406-420.

WU Hongyan, QI Shanshan, ZHANG Lijun, HE Bo, ZHANG Yuxiu, NIE Xulian, JIANG Mengqiu, LI Zhiyuan, ZHENG Hongxing. Research Progress on Biological Activity of Royal Jelly and Its Application in Health Foods[J]. FOOD SCIENCE, 2025, 46(20): 406-420.

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蜂王浆的生物活性研究进展及在保健食品中的应用

Research Progress on Biological Activity of Royal Jelly and Its Application in Health Foods

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