A method for measuring the freshness of royal jelly
A method of determination, the technology of royal jelly, applied in the direction of testing food, measuring devices, instruments, etc., to achieve the effect of simple analysis method and high sensitivity
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Embodiment 1
[0030] ATP, ADP, AMP, IMP, HxR, Hx, adenine and adenosine standard substance (purchased in Sigma company) are dissolved in ultrapure water, final concentration is 50ppm, measure with liquid chromatography, obtain standard liquid chromatography, see figure 1 .
[0031] Get newly harvested rapeseed royal jelly sample 0.5g, add 5ml 5% HClO 4 , mixed well, and centrifuged at 12000rpm for 10min; take the supernatant, add 700μL 6mol / L KOH and 50μL 2mol / L Na 2 CO 3 , after fully mixing, centrifuge at 12000rpm for 10min, filter the supernatant with a 0.45μm filter membrane, and 2 HPO 4 As the mobile phase, the content of each component is measured with a liquid chromatograph, and the obtained liquid chromatogram is shown in figure 2 .
[0032] Compare figure 1 and figure 2 Apparently, the characteristic peaks of Hx and adenine are not detected in the newly harvested royal jelly, indicating that Hx and adenine are hardly contained, while the characteristic peaks of AMP and IMP...
Embodiment 2
[0037] Get each 0.5g of rapeseed royal jelly samples stored at -18°C for 60 days, 4°C for 60 days, 16°C for 60 days and 28°C for 60 days, and add 5ml of 5% HClO 4 , mixed thoroughly, and centrifuged at 12000rpm for 10min. Take the supernatant, add 700 μL 6mol / L KOH and 50 μL 2mol / L Na 2 CO 3 , after fully mixing, centrifuge at 12000rpm for 10min, filter the supernatant with a 0.45μm filter membrane, and 2 HPO 4 As the mobile phase, it is determined with a liquid chromatograph (see image 3 , 4 , 5 and 6).
[0038]It can be seen that with the increase of storage temperature, the contents of IMP, ATP, ADP, and AMP of royal jelly decreased gradually, while the contents of adenine and adenosine gradually increased, and the contents of Hypoxanthine (Hx) and Inosine (HxR) decreased first, and then remained stable . It is basically consistent with the aforementioned degradation mechanism of the inventor. The ATP content of royal jelly stored at 28°C for 60 days was 0, indicat...
Embodiment 3
[0044] Get each 0.5g of camellia royal jelly samples stored at 4°C for 15 days, 30 days, 60 days and 90 days, adopt the method of Example 1, add 5ml 5% HClO 4 , mixed thoroughly, and centrifuged at 12000rpm for 10min. Take the supernatant, add 700 μL 6mol / L KOH and 50 μL 2mol / L Na 2 CO 3 , after fully mixing, centrifuge at 12000rpm for 10min, filter the supernatant with a 0.45μm filter membrane, and 2 HPO 4 As the mobile phase, it was determined with a liquid chromatograph. The contents of ATP and its degradation products in royal jelly were calculated, and the results are shown in Table 2.
[0045] Table 2 Degradation product content (mg / kg) and F value of camellia royal jelly stored at 4°C for different time
[0046]
[0047] It can be seen that with the increase of storage time, the contents of ATP, ADP, AMP, and IMP of royal jelly decreased gradually, while the contents of adenine and adenosine gradually increased, and the contents of Hypoxanthine (Hx) and Inosine ...
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