FOOD SCIENCE

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Changes in the Contents of 5-HMF, 10-HDA and AFG in Royal Jelly during Storage

WANG Lulu1,2, DONG Rui1, FAN Chao1, ZHANG Jing2,*   

  1. 1. College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China;
    2. College of Pharmacy, Changchun University of Science and Technology, Changchun 130061, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: ZHANG Jing

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Abstract:

This study examined the effects of different storage temperatures and storage times on the contents of
5-hydroxymethylfurfural (5-HMF), 10-hydroxy-2-decanoic acid (10-HDA) and arginyl fructosyl glucose (AFG) in 10 royal
jelly samples by high performance liquid chromatography (HPLC). The results showed that the content of 10-HDA was
stable and did not change with storage temperature and time. However, the contents of 5-HMF and AFG in royal jelly were
increased with increasing storage temperature and prolonging storage time. Thus, 5-HMF and AFG but not 10-HDA can be
used as indicators to evaluate the freshness of royal jelly. In addition, 10-HDA was the endemic component in royal jelly,
and its content directly influenced the health benefits of royal jelly. Therefore, the combination of 5-HMF, 10-HAD and
AFG enables accurate evaluation of the quality of royal jelly.

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