Browning Products of Royal Jelly during Storage at Room Temperature

doi:10.7506/spkx1002-6630-201206050

Abstract

Abstract: In this paper, advanced glycosylation products (AGEs) of browning products in royal jelly stored at room temperature for 6 months were investigated. The contents of fluorescent pentodilysine and non-fluorescent carboxymethyl lysine (CML) produced by Maillard reaction were measured by three-dimensional fluorescence spectra and ELISA, respectively. Results indicated that the contents of pentodilysine and CML increased in royal jelly during the storage period at room temperature, and the content of CML in royal jelly after six-month storage revealed 2.63 fold enhancement when compared with that in fresh royal jelly. Therefore, CML and pentodilysine can be recognized as freshness indicator of royal jelly.

Key words: royal jelly, browning products, advanced glycosylation products

CLC Number:

TS201.2

LIUJuan，GAOTie-jun，DONGJie，ZHANGHong-cheng. Browning Products of Royal Jelly during Storage at Room Temperature[J]. FOOD SCIENCE, 2012, 33(6): 238-241.

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Browning Products of Royal Jelly during Storage at Room Temperature

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