Physicochemical composition of pure and adulterated royal jelly

被引：55

作者：

Garcia-Amoedo, Luis Henrique ^{[1
]}

de Almeida-Muradian, Ligia Bicudo ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Alimentos & Nutr Expt, BR-05508900 Sao Paulo, Brazil

来源：

QUIMICA NOVA | 2007年 / 30卷 / 02期

关键词：

adulteration; royal jelly; beehive products;

D O I：

10.1590/S0100-40422007000200002

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The physicochennical composition of pure royal jelly as well as of some adulterated samples was analyzed by determining moisture, ash, lipids, nitrogen/proteins, carbohydrates, starch and 10- HDA (10-hydroxy-2-decenoic acid). The solubility in alkaline medium was used to detect the main frauds for adulterating royal jelly which comprise addition of yogurt, water, egg white, sweet condensed milk mixed with propolis, unripe banana and corn starch slurry.

引用

页码：257 / 259

页数：3

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