Furosine: a Suitable Marker for Assessing the Freshness of Royal Jelly
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- 作者：Emanuele Marconi ; Maria Fiorenza Caboni ; Maria Cristina Messia ; and Gianfranco Panfili
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2002
- 出版时间：May 8, 2002
- 年：2002
- 卷：50
- 期：10
- 页码：2825 - 2829
- 全文大小：55K
- 年卷期：v.50,no.10(May 8, 2002)
- ISSN：1520-5118
文摘
Fifteen commercial samples of royal jelly, consisting of 10 imported samples, and 5 samples of knownorigin obtained freshly harvested from beekeepers, were analyzed for protein, lysine, and furosinecontent. In addition, a commercial sample of royal jelly, at the beginning of its commercial shelf life,was stored for 10 months both at 4 
C and at room temperature in order to assess the developmentof the Maillard reaction (furosine) and relative nutritional damage (blocked lysine). The commercialroyal jelly products contained different amounts of furosine, ranging from 37.1 to 113.3 mg/100 gprotein, evidence of different storage times and conditions. The average furosine content of the royaljelly samples of known origin and harvesting was significantly lower than that of the imported samples(41.7 versus 73.6 mg/100 g protein, respectively). With regard to shelf life, furosine content increasedsignificantly from 72.0 mg/100 g protein to 500.8 mg/100 g protein after 10 months of storage atroom temperature, while it increased to a much lower level (100.5 mg/100 g protein) when the royaljelly was stored at 4 C. However, nutritional damage, expressed as blocked lysine (calculated indirectlyfrom the furosine content), was minor or negligible, 11.9 and 2.3% of total lysine, in samples storedat room temperature and at 4 C, respectively. Lysine was determined by an innovative procedurebased on high-performance anion-exchange chromatography with pulsed amperometric detection(HPAEC-PAD). The results showed that furosine is a suitable index for assessing the quality andfreshness of royal jelly.Keywords: Royal jelly; furosine; freshness; Maillard reaction; blocked lysine; nutritional damage
C and at room temperature in order to assess the developmentof the Maillard reaction (furosine) and relative nutritional damage (blocked lysine). The commercialroyal jelly products contained different amounts of furosine, ranging from 37.1 to 113.3 mg/100 gprotein, evidence of different storage times and conditions. The average furosine content of the royaljelly samples of known origin and harvesting was significantly lower than that of the imported samples(41.7 versus 73.6 mg/100 g protein, respectively). With regard to shelf life, furosine content increasedsignificantly from 72.0 mg/100 g protein to 500.8 mg/100 g protein after 10 months of storage atroom temperature, while it increased to a much lower level (100.5 mg/100 g protein) when the royaljelly was stored at 4 C. However, nutritional damage, expressed as blocked lysine (calculated indirectlyfrom the furosine content), was minor or negligible, 11.9 and 2.3% of total lysine, in samples storedat room temperature and at 4 C, respectively. Lysine was determined by an innovative procedurebased on high-performance anion-exchange chromatography with pulsed amperometric detection(HPAEC-PAD). The results showed that furosine is a suitable index for assessing the quality andfreshness of royal jelly.Keywords: Royal jelly; furosine; freshness; Maillard reaction; blocked lysine; nutritional damage