Evaluation of (E)-10-hydroxydec-2-enoic acid as a freshness parameter for royal jelly
作者： Jean-François Antinelli , Sarah Zeggane , Renée Davico , Catherine Rognone , Jean-Paul Faucon
DOI: 10.1016/S0308-8146(02)00243-1
关键词: Royal jelly 、 Warehouse 、 Control methods 、 Biochemistry 、 Food science 、 Mathematics 、 Analytical chemistry 、 General Medicine
摘要: (E)-10-hydroxydec-2-enoic acid (10-HDA) is the main fatty acid present in royal jelly (RJ). Among the criteria for royal jelly quality analysis, 10-HDA content has been proposed as a freshness parameter. In this study, 10-HDA content variations under controlled temperature storage, were evaluated as an aging indicator of RJ samples from two origins (France and Thailand). For a 12 month period, the 10-HDA content loss rates were 0.1 and 0.2% at− 18° C and 4° C, respectively, whatever the sample origin. At room temperature storage, losses …
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