蜂王浆在贮藏过程中5-羟甲基糠醛、10-羟基-2-癸烯酸及精氨酸双糖苷含量的变化  

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

作　　者：王露露[1,2] 董蕊[1] 范超[1] 张晶 

机构地区：[1]吉林农业大学中药材学院,吉林长春130118 [2]长春科技学院医学院,吉林长春130061

出　　处：《食品科学》2016年第2期271-275,共5页Food Science

基　　金：吉林省科技发展计划项目(20120236)

摘　　要：将10个蜂王浆样品贮藏在不同温度(室温、4、-20、-80℃)和时间(15、45、65、80 d)条件下,采用高效液相色谱法检测其5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)、10-羟基-2-癸烯酸(10-hydroxy-2-decanoic acid,10-HDA)和精氨酸双糖苷(arginyl fructosyl glucose,AFG)含量的变化。结果表明,蜂王浆样品中10-HDA的含量稳定,不随贮藏温度和时间的变化而变化;5-HMF和AFG的含量随贮藏温度升高及时间的延长而增加。因此5-HMF和AFG可作为衡量蜂王浆新鲜程度的指标性成分,而10-HDA不可以作为此标准。但10-HDA是蜂王浆中特有成分,其含量高低会直接影响蜂王浆的功效,故5-HMF、AFG与10-HDA三者结合对蜂王浆的品质进行评价会更加准确。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.

关 键 词：蜂王浆 5-羟甲基糠醛 10-羟基-2-癸烯酸 精氨酸双糖苷 品质评价 

分 类 号：R932[医药卫生—生药学]