ABSTRACT
Objective: To study the morphologic differences and nutritional components of the natural and broken Masson pine pollen. Methods: Pure pollen was collected from Masson pine (Pinus Massoniana Lamb) and the dry pollen was broken by high speed low temperature air flow technique. Their morphologic changes were observed under scan electronic microscopy. The nutritional components of pollen were analyzed.Results: The pollen particle consists of two air bags and one main part, like a mushroom cap. The main morphologic change of broken pollen was that the air bags were separated from pollen particles, and the main part of pollen particles became enriched. The physical characteristics of pollen were changed in container and its fluidity was lost. The broken pollen had very strong adhesiveness. So it could not fly like natural pollen. In broken pollen, the rough fiber, cellulose and semi cellulose contents decreased significantly. Total energy, total lipid, and starch contents increased remarkably. The water soluble and fat soluble components also increased greatly. The total amino acids content of broken pollen was higher than natural pollen except Cys, Arg and Met, and free amino acids were also higher except Cys, Gly and Met. In broken pollen, the amount of lipids extracted by ether increased sharply, nearly 7 times more than natural pollen.Conclusion: It is considered that some nutritional components of natural pollen can be released after broken. Because most of the lipids in pollen are easily oxidized, broken pollen can not be stored for long time.