文献类型：期刊文献

英文题名：Monitoring and Maintaining the Freshness of Royal Jelly: A Review of Analytical Approaches and Preservation Technologies

作者：Zhang, Yu[1,2];Sun, Jing[2];Chen, Rui[2];Zhang, Lin[2];Ma, Xuan[1];Heng, Jiangying[1];Wang, Feng[1];Xue, Xiaofeng[2]

第一作者：张元;Zhang, Yu

通讯作者：Wang, F[1];Xue, XF[2]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100101, Peoples R China;[2]Chinese Acad Agr Sci, Inst Apiculture Res, State Key Lab Resource Insects, Beijing 100193, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing 100101, Peoples R China;[2]corresponding author), Chinese Acad Agr Sci, Inst Apiculture Res, State Key Lab Resource Insects, Beijing 100193, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2025

卷号：14

期号：24

外文期刊名：FOODS

收录：;Scopus(收录号：2-s2.0-105026089946);WOS:【SCI-EXPANDED(收录号:WOS:001647337000001)】；

基金：This work was supported by the Natural Science Foundation of Beijing Municipality [6222057], the National Key Research and Development Program [2023YFF1103804], and the Central Public-Interest Scientific Institution Basal Research Fund [MFSJKF2024-10].

语种：英文

外文关键词：royal jelly; freshness evaluation; quality deterioration; preservation technologies

摘要：Royal jelly, a high-value natural product rich in bioactive compounds, is highly susceptible to quality deterioration during storage and processing. However, current quality standards rely predominantly on basic physicochemical parameters and measuring the content of 10-hydroxy-2-decenoic acid (10-HDA), which fail to capture the comprehensive and dynamic nature of its freshness. This significant knowledge gap hinders the accurate assessment, prediction, and control of royal jelly quality throughout its supply chain. To address this limitation, this review systematically elucidates the molecular mechanisms underlying the deterioration of royal jelly freshness, including key pathways such as protein denaturation, Maillard reactions, enzymatic inactivation, and lipid oxidation, and analyzes the combined effects of intrinsic and extrinsic factors on its quality stability. It highlights the potential applications of novel biochemical markers-including major royal jelly proteins (MRJPs), Maillard reaction products, enzymatic activity indicators, and energy metabolites-while comparing the advantages and limitations of traditional chromatographic techniques with modern rapid sensing and spectroscopic analysis methods. Regarding preservation, a critical yet inadequately summarized area, this review systematically evaluates the applicability and limitations of various approaches, including low-temperature storage, drying treatments, non-thermal sterilization, microencapsulation, and modified atmosphere packaging. Future directions for integrated quality control are outlined, providing a theoretical basis for holistic quality management of royal jelly.