FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 317-320.doi: 10.7506/spkx1002-6630-201018075

• Analysis & Detection • Previous Articles     Next Articles

Sterol Composition Analysis of Royal Jelly by Gas Chromatography Coupled with Mass Spectrometry

XU Xiang1,2,SUN Li-ping1,2,*,DONG Jie1,2,LI Tian-jiao1,MU Xue-feng1,SHEN Xin-feng1

  1. 1. Bee Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100093, China;
    2. Bee Product Center, National R&D Center for Agro-Food Processing, Beijing 100093, China
  • Received:2010-06-10 Online:2010-09-25 Published:2010-12-29
  • Contact: SUN Li-ping1


To figure out the sterol composition of royal jelly, royal jelly samples were lyophilized and extracted and the extracted lipid substances were then saponified, derivatized and separated on a HP-5MS column prior to gas chromatography with flame ionization detection (GC-FID ) coupled with mass spectrometric identification of sterols, and quantitative analysis was finally conducted by internal standard method. A small amount of cholesterols was contained in royal jelly, and the main sterols were 25-hydroxy-24-methylcholesterol, campesterol, stigmasterol, β-sitosterol, Δ5-avenasterol and Δ7-avenasterol. The total content of sterols in 100 g of fresh royal jelly was higher than 51 mg. Among these sterols, the most predominant components were 25-hydroxy-24-methylcholesterol, campesterol, β-sitosterol and Δ5-avenasterol, accounting for 36.79%, 6.30%, 19.75% and 27.99%, respectively.

Key words: royal jelly, sterol compounds, gas chromatography

CLC Number: