Study of the Royal Jelly Free Fatty Acids by Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS).
作者： Maroula G. Kokotou , Christiana Mantzourani , Rodalia Babaiti , George Kokotos
关键词: Fatty acid 、 Royal jelly 、 Lipidome 、 Derivatization 、 Chromatography 、 Chemistry
摘要: The lipidome of royal jelly (RJ) consists medium-chained (8–12 carbon atoms) free fatty acids. We present herein a liquid chromatography-high resolution mass spectrometry (HRMS) method that permits the determination RJ acids and at same time detection suspect allows for direct quantification seven RJ, avoiding any derivatization step. It was validated applied in samples, where major acid trans-10-hydroxy-2-decenoic (10-HDA) found to vary from 0.771 ± 0.08 0.928 0.04 g/100 g fresh RJ. Four additional were simultaneously detected taking advantage HRMS detection.
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