数字农科院2.0

Gas chromatography-mass spectrometry analysis reveals the differences in volatile components of royal jelly from different honeybee stocks

文献类型： 外文期刊

作者： 祁丹丹;;马成英;;王文文;;张丽翠;;郝敬虹;;李建科

作者机构：

关键词： Royal Jelly; Royal Jelly Bee; Italian Bee; Volatile Component; Gas Chromatography-Mass Spectrometry

期刊名称： LWT-Food Science and Technology

ISSN： 0023-6438

年卷期： 2020 年 124 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： The aim of this study is to reveal differences of volatile components of royal jelly (RJ) produced by different honeybee stocks. Volatile components of three RJ samples from high and low RJ production honeybee stocks were extracted by headspace-solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry. Principal component analysis, hierarchical clustering analysis of the volatile components are suggestive of the fact that honeybee stock selected for increasing RJ yields (royal jelly bees) has shaped distinct volatile component profile compared with the unselected Italian bees. In total, 37 components were identified that could distinguish three RJ samples, including 5 aldehydes, 5 esters, 5 alkanes, 14 alcohols and phenols, 4 ketones and 4 other components. Our study provides the first characterization of volatile components in RJs and uncovered the differences among royal jelly secreted by different bee stocks.

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