Department Name: Department of Bee Product
Leader: ZHANG Hongcheng     Email: 460414874@qq.com
Brief introduction:
     The section mainly based on the research platform of national research center of bee product processing and bee research institute. The section is dedicated to identifying and enhancing health-promoting compounds found in bee products and using them to develop innovative functional foods and nutracueticals. The research strengths include nutrition of bee products, bioactive evaluation of bee products, processing technology and quality control of functional foods and nutracueticals based on bee products. The section possesses more than 20 instruments and equipments for bio-active extraction and product development, bio-active identification, functionality, and enhancement relying on cell culture and animal experiments.
     A number of researchers oversee their research at the section, including 2 professors, 1 associate professor, 1 assistant researcher, and 7 graduate students. In recent years, the section has hosted and participated in more than 10 scientific projects, for instance, the "11th five5", "12th five" national technology support project, modern bee industry technology system construction projects from ministry of agriculture, the national natural science foundation of China, cooperation projects between China and South Korea, and research projects with enterprises, etc. More than 50 academic papers have been published and more than 10 patents have been authorized. More than 10 graduate students have graduated.
Objectives:
     The section is dedicated to identifying and enhancing health-promoting compounds found in bee products and using them to develop innovative functional foods and nutracueticals.

Research Focus:
1)  The quality control in the process of storage and processing of bee products, Optimization of bee products processing technology, new technology development and industrialization, safety and quality control of bee products during the process.
2)  Separation, purification, identification and interaction of bee product chemical compounds in honey, propolis, royal jelly and bee pollen.
3)  Nutrition assessment, biological activity evaluation and utilization of bee products.
Achievements:
Publication:
1. Jie D, Gao K, Wang K, Xu X, Zhang H C. Cell Wall Disruption of Rape Bee Pollen Treated with Combination of Protamex Hydrolysis. Food research international, 2015,75:123-130
2. Zhang H C, Wang G X, Beta T, Jie D. Inhibitory Properties of Aqueous Ethanol Extracts of Propolis on Alpha-Glucosidase. Evidence-Based Complementary and Alternative Medicine, Volume 2015, Article ID 587383, 7 pages
3. Sun C L, Wu Z S, Wang Z Y, Zhang H C. Effect of ethanol\water solvents on phenolic profiles and antioxidant properties of Beijing propolis extracts. Evidence-Based Complementary and Alternative Medicine, Volume 2015, Article ID 595393 , 9 pages
4. Zhang H C, Wang X, Wang K, Li C Y. Antioxidant and Tyrosinase Inhibitory Properties of Aqueous Ethanol Extracts from Monofloral Bee Pollen. Journal of apicultural science, 2015,59(1):119-128
5. Xu X, Gao Y. Purification and identification of angiotensin I-converting enzyme-inhibitory peptides from apalbumin 2 during simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 2015，95（5）, 906–914
6. Zhou J H, Qi Y T, Ritho J, Zhang Y, Zheng X, Wu L M, Li Y, Sun L P. Flavonoid glycosides as floral origin markers to discriminate of  unifloral bee pollen by LC-MS\MS. FOOD CONTROL, 2015, 57: 54-61
7. Zhang H C, Shao Y F, Bao J S, Beta T. Phenolic compounds and antioxidant properties of breeding lines between the white and black rice. Food Chemistry, 172 (2015): 630–639.