Effects of different storage conditions on quality of royal jelly from three pollen sources

doi:10.3969/j.issn.1004-1524.2023.05.20

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (5): 1161-1167.DOI: 10.3969/j.issn.1004-1524.2023.05.20

• Quality and Safety of Agricultural Products • Previous Articles Next Articles

Effects of different storage conditions on quality of royal jelly from three pollen sources

XIAO Lihan¹^,²(), XIN Meiguo¹^,^*(), LU Wenjing², YE Qin², ZHANG Cen², XIAO Chaogeng², CHEN Di²^,^*()

1. College of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong, China
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2022-04-12 Online:2023-05-25 Published:2023-06-01

Abstract

Abstract:

To study the effect of storage temperature and storage time on the quality of royal jelly, the contents of total protein, 10-HDA, free sugar, free amino acid and free fatty acid of royal jelly were determined on linden tree royal jelly, cole royal jelly and robinia royal jelly. The scavenging ability of hydroxyl radical and DPPH radical were also analyzed. The results showed that there were significant differences in total protein content and 10-HDA content among different nectar sources. Short-term storage did not cause significant changes in total protein content and 10-HDA content, but the content of glucose and fructose of cole royal jelly increased and the content of sucrose decreased significantly (P<0.05). The contents of amino acids and free fatty acids were similar. After short-term storage, the contents of glutamic acid, palmitic acid, oleic acid, linoleic acid and α-linolenic acid in cole royal jelly were significantly increased, while alanine, oleic acid in linden tree royal jelly and leucine and histidine in robinia royal jelly were decreased. The scavenging abilities of hydroxyl radical and DPPH free radical in three kinds of royal jelly from different sources were significantly decreased after storage (P<0.05). This study can provide theoretical reference for the quality evaluation of royal jelly in chemical composition and antioxidant activity.

Key words: royal jelly, storage, temperature, quality, antioxidant activity

CLC Number:

S896.3

XIAO Lihan, XIN Meiguo, LU Wenjing, YE Qin, ZHANG Cen, XIAO Chaogeng, CHEN Di. Effects of different storage conditions on quality of royal jelly from three pollen sources[J]. Acta Agriculturae Zhejiangensis, 2023, 35(5): 1161-1167.

Figures/Tables 5

References 26

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氨基酸种类 Amino acid type	椴树浆Linden tree/(g·kg^-1)		油菜浆Cole/(g·kg^-1)		洋槐浆Robinia/(g·kg^-1)
氨基酸种类 Amino acid type	贮藏前 Before storage	贮藏后 After storage	贮藏前 Before storage	贮藏后 After storage	贮藏前 Before storage	贮藏后 After storage
天门冬氨酸Aspartic acid	0.145	0.151	0.150	00.153	0.162	0.166
苏氨酸Threonine	0	0	0	0	0	0
丝氨酸Serine	0.010	0.009	0.009	0.009	0.007	0.007
谷氨酸Glutamic acid	0.428	0.439	0.094	0.462	0.431	0.437
甘氨酸Glycine	0.024	0.023	0.025	0.024	0.025	0.024
丙氨酸Alanine	0.021	0.016	0.020	0.019	0.024	0.024
缬氨酸Valine	0.023	0.022	0.026	0.029	0.036	0.037
蛋氨酸Methionine	0	0	0	0	0	0
异亮氨酸Isoleucine	0.020	0.021	0.021	0.022	0.018	0.017
亮氨酸Leucine	0.017	0.016	0.018	0.016	0.017	0.015
酪氨酸Tyrosine	0	0	0	0	0	0
苯丙氨酸Phenylalanine	0	0	0	0	0	0
组氨酸Histidine	0.100	0.091	0.102	0.092	0.125	0.117
赖氨酸Lysine	2.899	2.873	2.699	2.680	2.259	2.253
精氨酸Arginine	0.265	0.265	0.267	0.273	0.255	0.253
脯氨酸Proline	3.516	3.584	3.646	3.675	4.226	4.256

氨基酸种类 Amino acid type	椴树浆Linden tree/(g·kg^-1)		油菜浆Cole/(g·kg^-1)		洋槐浆Robinia/(g·kg^-1)
氨基酸种类 Amino acid type	贮藏前 Before storage	贮藏后 After storage	贮藏前 Before storage	贮藏后 After storage	贮藏前 Before storage	贮藏后 After storage
天门冬氨酸Aspartic acid	0.145	0.151	0.150	00.153	0.162	0.166
苏氨酸Threonine	0	0	0	0	0	0
丝氨酸Serine	0.010	0.009	0.009	0.009	0.007	0.007
谷氨酸Glutamic acid	0.428	0.439	0.094	0.462	0.431	0.437
甘氨酸Glycine	0.024	0.023	0.025	0.024	0.025	0.024
丙氨酸Alanine	0.021	0.016	0.020	0.019	0.024	0.024
缬氨酸Valine	0.023	0.022	0.026	0.029	0.036	0.037
蛋氨酸Methionine	0	0	0	0	0	0
异亮氨酸Isoleucine	0.020	0.021	0.021	0.022	0.018	0.017
亮氨酸Leucine	0.017	0.016	0.018	0.016	0.017	0.015
酪氨酸Tyrosine	0	0	0	0	0	0
苯丙氨酸Phenylalanine	0	0	0	0	0	0
组氨酸Histidine	0.100	0.091	0.102	0.092	0.125	0.117
赖氨酸Lysine	2.899	2.873	2.699	2.680	2.259	2.253
精氨酸Arginine	0.265	0.265	0.267	0.273	0.255	0.253
脯氨酸Proline	3.516	3.584	3.646	3.675	4.226	4.256

脂肪酸种类 Fatty acid type	椴树浆Linden tree/(g·kg^-1)		油菜浆Cole/(g·kg^-1)		洋槐浆Robinia/(g·kg^-1)
脂肪酸种类 Fatty acid type	贮藏前 Before storage	贮藏后 After storage	贮藏前 Before storage	贮藏后 After storage	贮藏前 Before storage	贮藏后 After storage
辛酸Caprylic acid	0.001 950	0.001 910	0.002 130	0.002 220	0.001 570	0.001 550
癸酸Capric acid	0.000 833	0.000 900	0.000 706	0.000 878	0.000 780	0.001 020
棕榈酸Palmitic acid	0.015 900	0.014 200	0.014 300	0.020 500	0.013 700	0.014 200
硬脂酸Stearic acid	—	—	—	0.007 130	—	—
油酸Oleic acid	0.011 700	0.007 870	0.006 980	0.010 300	0.008 220	0.007 990
亚油酸Linoleic acid	0.004 060	0.006 380	0.004 500	0.005 600	0.004 550	0.004 440
α-亚麻酸α-linolenic acid	0.004 120	0.004 980	0.003 050	0.004 280	0.004 290	0.004 440
二十二碳酸	0.022 500	0.024 600	0.030 600	0.036 500	0.034 400	0.030 900
Behenic acid(C22:0)

脂肪酸种类 Fatty acid type	椴树浆Linden tree/(g·kg^-1)		油菜浆Cole/(g·kg^-1)		洋槐浆Robinia/(g·kg^-1)
脂肪酸种类 Fatty acid type	贮藏前 Before storage	贮藏后 After storage	贮藏前 Before storage	贮藏后 After storage	贮藏前 Before storage	贮藏后 After storage
辛酸Caprylic acid	0.001 950	0.001 910	0.002 130	0.002 220	0.001 570	0.001 550
癸酸Capric acid	0.000 833	0.000 900	0.000 706	0.000 878	0.000 780	0.001 020
棕榈酸Palmitic acid	0.015 900	0.014 200	0.014 300	0.020 500	0.013 700	0.014 200
硬脂酸Stearic acid	—	—	—	0.007 130	—	—
油酸Oleic acid	0.011 700	0.007 870	0.006 980	0.010 300	0.008 220	0.007 990
亚油酸Linoleic acid	0.004 060	0.006 380	0.004 500	0.005 600	0.004 550	0.004 440
α-亚麻酸α-linolenic acid	0.004 120	0.004 980	0.003 050	0.004 280	0.004 290	0.004 440
二十二碳酸	0.022 500	0.024 600	0.030 600	0.036 500	0.034 400	0.030 900
Behenic acid(C22:0)

Effects of different storage conditions on quality of royal jelly from three pollen sources

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