Composition of freshly harvested Brazilian royal jelly: identification of carbohydrates from the sugar fraction
- 1 January 1992
- journal article
- research article
- Published by Taylor & Francis in Journal of Apicultural Research
- Vol. 31 (1) , 42-44
- https://doi.org/10.1080/00218839.1992.11101259
Abstract
SUMMARY Samples of Brazilian royal jelly from Africanized Apis meliifera were analysed in order to determine the gross composition: crude moisture ranged from 67.80% to 69.40%, crude protein from 15.80% to 16.70%, crude lipid from 2.90% to 3.98% and total sugars from 11.40% to 11.50%. The sugar fraction was investigated and revealed the presence of the following compounds identified by their retention time during HPLC analysis: ribose, fructose, glucose, sucrose, mannose, trehalose, erythritol, adonitol and mannitol.Keywords
This publication has 3 references indexed in Scilit:
- Studies on Composition, Freeze-Drying and Storage of Turkish Royal JellyJournal of Apicultural Research, 1988
- Components of Royal Jelly II. The Lipid Fraction, Hydrocarbons and SterolsJournal of Apicultural Research, 1982
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956