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： Qi, Dandan 1 ; Ma, Chengying 2 ; Wang, Wenwen 3 ; Zhang, Licui 1 ; Hao, Jinghong 4 ; Li, Jianke 1 ;
作者机构： 1.Chinese Acad Agr Sci, Key Lab Pollinating Insect Biol, Minist Agr, Inst Apicultural Res, Beijing 100081, Peoples R China
2.Guangdong Acad Agr Sci, Guangdong Key Lab Tea Plant Resources Innovat & U, Tea Res Inst, Guangzhou 510640, Guangdong, Peoples R China
3.Agilent Technol Co Ltd, Beijing 100102, Peoples R China
4.Beijing Univ Agr, Plant Sci & Technol Coll, Beijing 102206, Peoples R China
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 （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2020 年 124 卷
页码：
收录情况： SCI
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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