蜂王浆在贮藏过程中5-羟甲基糠醛、10-羟基-2-癸烯酸及精氨酸双糖苷含量的变化

将10 个蜂王浆样品贮藏在不同温度（室温、4、－20、－80 ℃）和时间（15、45、65、80 d）条件下，采用高效液相色谱法检测其5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）、10-羟基-2-癸烯酸（10-hydroxy-2-decanoicacid，10-HDA）和精氨酸双糖苷（arginyl fructosyl glucose，AFG）含量的变化。结果表明，蜂王浆样品中10-HDA的含量稳定，不随贮藏温度和时间的变化而变化；5-HMF和AFG的含量随贮藏温度升高及时间的延长而增加。因此5-HMF和AFG可作为衡量蜂王浆新鲜程度的指标性成分，而10-HDA不可以作为此标准。但10-HDA是蜂王浆中特有成分，其含量高低会直接影响蜂王浆的功效，故5-HMF、AFG与10-HDA三者结合对蜂王浆的品质进行评价会更加准确。

Changes in the Contents of 5-HMF, 10-HDA and AFG in Royal Jelly during Storage

This study examined the effects of different storage temperatures and storage times on the contents of
5-hydroxymethylfurfural (5-HMF), 10-hydroxy-2-decanoic acid (10-HDA) and arginyl fructosyl glucose (AFG) in 10 royal
jelly samples by high performance liquid chromatography (HPLC). The results showed that the content of 10-HDA was
stable and did not change with storage temperature and time. However, the contents of 5-HMF and AFG in royal jelly were
increased with increasing storage temperature and prolonging storage time. Thus, 5-HMF and AFG but not 10-HDA can be
used as indicators to evaluate the freshness of royal jelly. In addition, 10-HDA was the endemic component in royal jelly,
and its content directly influenced the health benefits of royal jelly. Therefore, the combination of 5-HMF, 10-HAD and
AFG enables accurate evaluation of the quality of royal jelly.