Determination of Sugar Composition of Bingöl Royal Jelly by High Pressure Liquid Chromatography - Refractive Index Detector (HPLC-RID)

Ebubekir İzol; Davut Karahan; Esma Kayaoğlu

Makale detayları

Determination of Sugar Composition of Bingöl Royal Jelly by High Pressure Liquid Chromatography - Refractive Index Detector (HPLC-RID)

Yazarlar:

Ebubekir İzol | Davut Karahan | Esma Kayaoğlu

Yayıncı:

Bingol University

Ana Başlıklar:

Polen Bilimi

Dergi:

BinBee – Arı ve Doğal Ürünler Dergisi Vol.5 Issue 1, pp.8-14

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001353966

pISSN:

2822-2431

Anahtar kelimeler:

Özet:

 Royal jelly is a very important natural product secreted from the upper jaw and throat glands of 5-10-day-old worker bees to feed the queen and larvae and can be white or cream colored. It is also an important functional food that is widely consumed and known to be good for many diseases. For this reason, it should be determined that quality parameters are met in its consumption and that it is free from counterfeiting and adulteration. One of the significant components of royal jelly is carbohydrates. It is very important to determine the amount of sugar content with reliable and sensitive methods and technologies. In this study, four different sugar contents of royal jelly obtained from Bingöl province were determined by High Pressure Liquid Chromatography - Refractive Index Detector HPLC-RID technology. Fructose mm 4.87  0.76, glucose mm 6.13  0.81, sucrose mm 1.13  0.57, and maltose mm 0.32  0.80 were determined. It was determined that the values found were in accordance with the royal jelly sugar content values in the Turkish Food Codex Bee Products Communiqué. It is important to carry out these analyses regularly, especially for royal jelly, which is a functional food, to be free from imitation, adulteration and counterfeiting.

 Royal jelly is a very important natural product secreted from the upper jaw and throat glands of 5-10-day-old worker bees to feed the queen and larvae and can be white or cream colored. It is also an important functional food that is widely consumed and known to be good for many diseases. For this reason, it should be determined that quality parameters are met in its consumption and that it is free from counterfeiting and adulteration. One of the significant components of royal jelly is carbohydrates. It is very important to determine the amount of sugar content with reliable and sensitive methods and technologies. In this study, four different sugar contents of royal jelly obtained from Bingöl province were determined by High Pressure Liquid Chromatography - Refractive Index Detector HPLC-RID technology. Fructose mm 4.87  0.76, glucose mm 6.13  0.81, sucrose mm 1.13  0.57, and maltose mm 0.32  0.80 were determined. It was determined that the values found were in accordance with the royal jelly sugar content values in the Turkish Food Codex Bee Products Communiqué. It is important to carry out these analyses regularly, especially for royal jelly, which is a functional food, to be free from imitation, adulteration and counterfeiting.

 Royal jelly is a very important natural product secreted from the upper jaw and throat glands of 5-10-day-old worker bees to feed the queen and larvae and can be white or cream colored. It is also an important functional food that is widely consumed and known to be good for many diseases. For this reason, it should be determined that quality parameters are met in its consumption and that it is free from counterfeiting and adulteration. One of the significant components of royal jelly is carbohydrates. It is very important to determine the amount of sugar content with reliable and sensitive methods and technologies. In this study, four different sugar contents of royal jelly obtained from Bingöl province were determined by High Pressure Liquid Chromatography - Refractive Index Detector HPLC-RID technology. Fructose mm 4.87  0.76, glucose mm 6.13  0.81, sucrose mm 1.13  0.57, and maltose mm 0.32  0.80 were determined. It was determined that the values found were in accordance with the royal jelly sugar content values in the Turkish Food Codex Bee Products Communiqué. It is important to carry out these analyses regularly, especially for royal jelly, which is a functional food, to be free from imitation, adulteration and counterfeiting.

 Royal jelly is a very important natural product secreted from the upper jaw and throat glands of 5-10-day-old worker bees to feed the queen and larvae and can be white or cream colored. It is also an important functional food that is widely consumed and known to be good for many diseases. For this reason, it should be determined that quality parameters are met in its consumption and that it is free from counterfeiting and adulteration. One of the significant components of royal jelly is carbohydrates. It is very important to determine the amount of sugar content with reliable and sensitive methods and technologies. In this study, four different sugar contents of royal jelly obtained from Bingöl province were determined by High Pressure Liquid Chromatography - Refractive Index Detector HPLC-RID technology. Fructose mm 4.87  0.76, glucose mm 6.13  0.81, sucrose mm 1.13  0.57, and maltose mm 0.32  0.80 were determined. It was determined that the values found were in accordance with the royal jelly sugar content values in the Turkish Food Codex Bee Products Communiqué. It is important to carry out these analyses regularly, especially for royal jelly, which is a functional food, to be free from imitation, adulteration and counterfeiting.

Makale detayları

Determination of Sugar Composition of Bingöl Royal Jelly by High Pressure Liquid Chromatography - Refractive Index Detector (HPLC-RID)

Yazarlar: Ebubekir İzol | Davut Karahan | Esma Kayaoğlu

Yayıncı: Bingol University

Ana Başlıklar: Polen Bilimi

Dergi: BinBee – Arı ve Doğal Ürünler Dergisi Vol.5 Issue 1, pp.8-14

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001353966

pISSN: 2822-2431

Royal Jelly

HPLC-RID

Sugar

Sayı

Yazarlar:

Ebubekir İzol | Davut Karahan | Esma Kayaoğlu

Yayıncı:

Bingol University

Ana Başlıklar:

Polen Bilimi

Dergi:

BinBee – Arı ve Doğal Ürünler Dergisi Vol.5 Issue 1, pp.8-14

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001353966

pISSN:

2822-2431