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

ArticleinLipids 16(12):912-919 · December 1981with49 Reads
Impact Factor: 1.85 · DOI: 10.1007/BF02534997


    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.