Components of royal jelly: I. Identification of the organic acids

Lipids (Impact Factor: 2.56). 01/1981; 16(12):912-919. DOI: 10.1007/BF02534997

ABSTRACT This present work characterizes the fatty acid constituents of the lipid fraction of royal jelly. Among the organic acids
found after fractionation by thin layer chromatography of the corresponding methyl esters, the following compounds were identified
by combined GC-MS: saturated and unsaturated linear fatty acids, saturated and unsaturated linear and branched dicarboxylic
acids, mono-and dihydroxy acids. The most common characteristic of the organic acids was that most contained 8 or 10 carbon
atoms, whether saturated or unsaturated, linear or branched.

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