Fast Determination of 26 Amino Acids and Their Content Changes in Royal Jelly During Storage Using Ultra-Performance Liquid ChromatographyJournal of Food Composition and Analysis, Article in Press
A rapid ultra-performance liquid chromatography (UPLC) method was developed for feasible separation and quantification of 26 amino acids in royal jelly…
The results showed that UPLC was a powerful tool for analysis of amino acids in royal jelly. The method was also applied to quantitatively determine free amino acid (FAA) and total amino acid (TAA) profiles in RJ samples stored at different temperatures (−18 °C, 4 °C and 25 °C) for different time intervals (1, 3, 6 and 10 months).
Results showed that the average contents of FAA and TAA in fresh royal jelly were 9.21 mg/g and 111.27 mg/g, respectively; the major FAAs were Pro, Gln, Lys, Glu, and the most abundant TAAs were Asp, Glu, Lys and Leu.
Although the concentration of most FAAs and TAAs showed no significant difference during storage, contents of total Met and free Gln decreased significantly and continuously, and might be a parameter to predict the quality of royal jelly.
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