Sugar composition of French royal jelly for comparison with commercial and artificial sugar samples
| Autor: | Gaëlle Daniele, Hervé Casabianca |
|---|---|
| Přispěvatelé: | Produits naturels (2011-2014), Institut des Sciences Analytiques (ISA), Institut de Chimie du CNRS (INC)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS), European beekeeping program, FranceAgriMer FranceAgriMer, programme apicole européen, Nourrissement Gelées royales - 2 |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
0106 biological sciences
Sucrose food.ingredient Forage (honey bee) Chromatography Gas Carbohydrates Royal jelly Food Contamination Biology medicine.disease_cause 01 natural sciences Analytical Chemistry chemistry.chemical_compound food [CHIM.ANAL]Chemical Sciences/Analytical chemistry Pollen medicine Nectar Animals Food science Sugar Gas chromatography Geography 010401 analytical chemistry Fatty Acids General Medicine Bees 0104 chemical sciences 010602 entomology Feeding influence chemistry Natural food Composition (visual arts) France Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2012, 134 (2), pp.1025-1029. ⟨10.1016/j.foodchem.2012.03.008⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2012.03.008⟩ |
| Popis: | International audience; A gas chromatographic method was developed to quantify the major and minor sugars of 400 Royal Jellies (RJs). Their contents were compared in relation to the geographical origins and different production methods. A reliable database was established from the analysis of 290 RJs harvested in different French areas that took into account the diversity of geographical origin, harvesting season, forage sources available in the environment corresponding to natural food of the bees: pollen and nectar. Around 30 RJ samples produced by Italian beekeepers, about sixty-ones from French market, and around thirty-ones derived from feeding experiments were analysed and compared with our database. Fructose and glucose contents are in the range 2.3-7.8% and 3.4-7.7%, respectively, whatever the RJ's origin. On the contrary, differences in minor sugar composition are observed. Indeed sucrose and erlose contents in French RJs are lesser than 1.7% and 0.3%, respectively, whereas they reach 3.9% and 2.0% in some commercial samples and 5.1% and 1.7% in RJs produced from feeding experiments. This study could be used to discriminate different production methods and provide an additional tool for identifying unknown commercial RJs. |
| Databáze: | OpenAIRE |
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