1Gas Chromatography-Mass Spectrometry Analysis as a Tool to Reveal Differences Between the Volatile Compound Profile of Royal Jelly Produced from Tea and Pagoda Trees

作者： Qi, Dandan; Zhang, Licui; Li, Jianke; Ma, Chengying; Wang, Wenwen; SCI

机构： Chinese Acad Agr Sci, Inst Apicultural Res, Minist Agr, Key Lab Pollinating Insect Biol, Beijing 100081, Peoples R China; Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Key Lab Tea Plant Resources Innovat & U, Guangzhou 510640, Guangdong, Peoples R China; Agilent Technol China Co Ltd, Beijing 100102, Peoples R China;

来源：FOOD ANALYTICAL METHODS

关键词： Royal jelly; HS-SPME/GC-MS; Volatile compounds; Tea tree; Chemometric analysis; Botanical origins

2Gas chromatography-mass spectrometry analysis reveals the differences in volatile components of royal jelly from different honeybee stocks

作者： Qi, Dandan; Zhang, Licui; Li, Jianke; Ma, Chengying; Wang, Wenwen; Hao, Jinghong; SCI

机构： Chinese Acad Agr Sci, Key Lab Pollinating Insect Biol, Minist Agr, Inst Apicultural Res, Beijing 100081, Peoples R China; Guangdong Acad Agr Sci, Guangdong Key Lab Tea Plant Resources Innovat & U, Tea Res Inst, Guangzhou 510640, Guangdong, Peoples R China; Agilent Technol Co Ltd, Beijing 100102, Peoples R China; Beijing Univ Agr, Plant Sci & Technol Coll, Beijing 102206, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Royal jelly; Royal jelly bee; Italian bee; Volatile component; Gas chromatography-mass spectrometry

年份：2020