Identification of the distribution of adenosine phosphates, nucleosides and nucleobases in royal jelly

文献类型： 外文期刊

第一作者： Wu, Liming

作者： Wu, Liming;Chen, Lanzhen;Wei, Yue;Wang, Yong;Li, Yi;Zhao, Jing;Xue, Xiaofeng;Selvaraj, Jonathan Nimal

作者机构：

关键词： Adenosine phosphates;Nucleosides;Nucleobases;Royal jelly;Distribution;HPLC

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Nucleotides, nucleosides and nucleobases play a greater role in the physiological activity of organisms which are highly present in royal jelly (RJ). The objective of the present study is to develop a HPLC method to simultaneous determine nucleotides, nucleosides and nucleobases in RJ and access them in fresh and commercial RJ samples. The LOD and LOQ were 12.2-99.6 mu g/L and 40.8-289.4 mu g/L, respectively with nearly 100.9% recoveries. Except uric acid, all other compounds were found in RJ samples. Significant difference in the average content of compounds in fresh (2682.93 mg/kg) and commercial samples (3152.78 mg/kg) were observed. AMP, adenosine and adenine were found predominant in all the samples. Significant higher levels of ATP, ADP and AMP was seen in fresh RJ samples, and IMP, uridine, guanosine, and thymidine was seen in commercial RJ samples. The investigated compounds can be used as indexes for assessment RJ freshness and quality. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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