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HS-GC-IMS and ATR-FT-MIR Analysis Reveal the Differences in Volatile Compounds, Proteins, and Polyphenols of Royal Jelly

文献类型： 外文期刊

作者： Chen, Di 1 ; Lu, Wenjing 1 ; Ye, Qin 1 ; Zhang, Cen 1 ; Ge, Xiao 2 ; Xiao, Chaogeng 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China

2.Hangzhou Kang Li Food Co Ltd, Hangzhou 311401, Zhejiang, Peoples R China

期刊名称：ADVANCES IN MATERIALS SCIENCE AND ENGINEERING （ 影响因子：2.098； 五年影响因子：2.184 ）

ISSN： 1687-8434

年卷期： 2022 年 2022 卷

页码：

收录情况： SCI

摘要： Royal jelly (RJ) produced by honeybees (Apis mellifera) is a traditional functional food and usually suffers adverse impacts from heat exposure during collection and transportation. Based on the gas chromatography, the change to volatile compounds in RJ was screened by ion mobility spectrometry. Chemical characteristics were analyzed by infrared spectroscopy combined with a diamond ATR. The results showed that the flavor can be distinguished using HS-GC-IMS based on principal component analysis and 26 compounds, including esters, aldehydes, and ketone, were identified as the differential volatile compounds in RJ. Spectroscopy results suggested that the specific bands were related to the proteins and polyphenols, which were verified by electrophoresis and the Folin-Ciocalteu method. Water-soluble proteins were decreased by 13.11%, and polyphenols contents were decreased by 25.72% compared with the control. Thus, the combination of ATR-FT-MIR and volatile compound analysis can help to identify the quality of RJ quickly and sensitively from the aspect of flavor and chemical characteristics. Our study gives a meaningful suggestion for the analytic strategy of RJ quality.

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