Recent Advances in Determination Methods of Fatty Acid Markers in Royal Jelly

YU Xinyu; LI Shanshan; TAO Lingchen; ZHANG Guozhi; HU Fuliang

doi:10.13386/j.issn1002-0306.2022040049

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 499-507. > DOI: 10.13386/j.issn1002-0306.2022040049

YU Xinyu, LI Shanshan, TAO Lingchen, et al. Recent Advances in Determination Methods of Fatty Acid Markers in Royal Jelly[J]. Science and Technology of Food Industry, 2023, 44(3): 499−507. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040049.

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Recent Advances in Determination Methods of Fatty Acid Markers in Royal Jelly

Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China

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Received Date: April 06, 2022
Available Online: November 24, 2022

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Abstract

Abstract

Royal jelly is a yellowish, creamy and acidic substance secreted by mandibular and hypopharyngeal glands of young worker bees. Fatty acids including (E)-10-hydroxy-2-decenoic acid, 10-hydroxydecanoic acid, 3,10-dihydroxydecanoic acid, 8-hydroxyoctanoic acid, sebacic acid and so on are one of the major components of royal jelly with a variety of biological activities, such as anti-inflammation, anti-bacteria and anti-tumor. Fatty acids are one of the main active components of royal jelly which are considered an important indicator in quality control. This article summarizes the identification methods of the royal jelly fatty acid including the principle of the method, the comparisons of technology and application features of methods, as well as the future research prospects. This review will provide a reference for the development of determining methods for fatty acids and pave the way for quality control of royal jelly.
- royal jelly,
- fatty acids,
- determination methods,
- quality control,
- (E)-10-hydroxy-2-decenoic acid

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References

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