Free amino acids (FAAs) in royal jelly (RJ) were determined and their identification was confirmed with mass spectrometric detection (GC-MS). The presence of D-aminoacids was evaluated using GC with a chiral column. The total FAA content was 7.3 mg/g RJ on average; the major FAAs were proline, lysine, glutamate, beta-alanine, phenylalanine, aspartate and serine. The concentration of FAAs of the D-series was below the detection limit of the method (0.1 mg/g RJ) in all the samples. The FAA fraction was monitored in RJ frozen immediately after sample collection ( control) and in aliquots of the same sample stored at two different temperatures ( room temperature and 4degreesC) for different time intervals ( 3, 6 and 10 months). The FAA content was constant throughout storage at 4degreesC. However, at room temperature, proline and lysine increased after three months to 6.8 and 3 mg/g, respectively and then decreased after 6 and 10 months to 3 and 1 mg/g.
Determination and changes of free amino acids in royal jelly during storage / Boselli, Emanuele; M. F., Caboni; A. G., Sabatini; G. L., Marcazzan; G., Lercker. - In: APIDOLOGIE. - ISSN 0044-8435. - 34:(2003), pp. 129-137. [10.1051/apido:2003011]
Determination and changes of free amino acids in royal jelly during storage
BOSELLI, EMANUELE;
2003-01-01
Abstract
Free amino acids (FAAs) in royal jelly (RJ) were determined and their identification was confirmed with mass spectrometric detection (GC-MS). The presence of D-aminoacids was evaluated using GC with a chiral column. The total FAA content was 7.3 mg/g RJ on average; the major FAAs were proline, lysine, glutamate, beta-alanine, phenylalanine, aspartate and serine. The concentration of FAAs of the D-series was below the detection limit of the method (0.1 mg/g RJ) in all the samples. The FAA fraction was monitored in RJ frozen immediately after sample collection ( control) and in aliquots of the same sample stored at two different temperatures ( room temperature and 4degreesC) for different time intervals ( 3, 6 and 10 months). The FAA content was constant throughout storage at 4degreesC. However, at room temperature, proline and lysine increased after three months to 6.8 and 3 mg/g, respectively and then decreased after 6 and 10 months to 3 and 1 mg/g.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
