蜂王浆一种可能的新鲜度标志物：5-羟甲基-2-糠醛的形成与储存温度和时间的关系

A Possible Freshness Marker for Royal Jelly: Formation of 5-Hydroxymethyl-2-furaldehyde as a Function of Storage Temperature and Time.

作者信息

Ciulu Marco, Floris Ignazio, Nurchi Valeria M, Panzanelli Angelo, Pilo Maria I, Spano Nadia, Sanna Gavino

机构信息

†Università degli Studi di Sassari, Dipartimento di Chimica e Farmacia, via Vienna 2, 07100 Sassari, Italy.

‡Università degli Studi di Sassari, Dipartimento di Agraria, via De Nicola 9, 07100 Sassari, Italy.

出版信息

J Agric Food Chem. 2015 Apr 29;63(16):4190-5. doi: 10.1021/acs.jafc.5b00873. Epub 2015 Apr 16.

DOI:10.1021/acs.jafc.5b00873

PMID:25858076

Abstract

In this article we present a study of the variability of the concentration of 5-hydroxymethyl-2-furaldehyde (HMF) in natural royal jelly (RJ) as a function of its storage temperature (-18, 4, and 25 °C) and time (up to 9 months after harvesting). For this work HMF is evaluated using an RP-HPLC method we previously assessed. While all RJ samples stored at 4 and -18 °C always showed levels of HMF under the limit of detection (0.13 mg kg(-1)), samples kept at 25 °C showed an exponential increase in the concentration of HMF as a function of the storage time. This behavior and a number of desirable features of the analytical method used (ease of use in routine laboratories, availability of a complete validation protocol specifically developed for RJ, based on consolidated chemical knowledge) allow us to hypothesize the use of HMF as a possible, reliable freshness marker for RJ.

摘要

在本文中，我们开展了一项研究，考察天然蜂王浆（RJ）中5-羟甲基-2-糠醛（HMF）浓度随储存温度（-18、4和25°C）和时间（收获后长达9个月）的变化情况。在这项工作中，我们使用之前评估过的反相高效液相色谱法（RP-HPLC）对HMF进行评估。虽然所有储存在4°C和-18°C的RJ样品中的HMF含量始终低于检测限（0.13 mg kg⁻¹），但保存在25°C的样品中，HMF浓度随储存时间呈指数增长。这种行为以及所使用分析方法的一些理想特性（易于在常规实验室使用、基于综合化学知识专门为RJ开发了完整的验证方案）使我们能够推测，HMF有可能作为RJ可靠的新鲜度指标。