文献类型：期刊文献

英文题名：Light Exposure Predominantly Drives Volatile Profile Changes in Royal Jelly During Short-Term Storage as Revealed by GC-IMS

作者：Sun, Jing[1,2];Zhang, Yu[2,3];Zhang, Hao[4];Chen, Rui[2];Zhang, Lin[2];Liu, Fengmao[1];Xue, Xiaofeng[2]

第一作者：Sun, Jing

通讯作者：Liu, FM[1];Xue, XF[2]

机构：[1]China Agr Univ, Coll Sci, Innovat Ctr Pesticide Res, Beijing 100193, Peoples R China;[2]Chinese Acad Agr Sci, Inst Apiculture Res, State Key Lab Resource Insects, Beijing 100193, Peoples R China;[3]Beijing Union Univ, Coll Biochem Engn, Beijing 100101, Peoples R China;[4]Shandong Hanon Sci Instruments Co Ltd, GC IMS Applicat Lab, Beijing 100085, Peoples R China

第一机构：China Agr Univ, Coll Sci, Innovat Ctr Pesticide Res, Beijing 100193, Peoples R China

通讯机构：[1]corresponding author), China Agr Univ, Coll Sci, Innovat Ctr Pesticide Res, Beijing 100193, Peoples R China;[2]corresponding author), Chinese Acad Agr Sci, Inst Apiculture Res, State Key Lab Resource Insects, Beijing 100193, Peoples R China.

年份：2026

卷号：31

期号：5

外文期刊名：MOLECULES

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001713746300001)】；

基金：This work was supported by Natural Science Foundation of Beijing Municipality [6222057] and the Central Public-interest Scientific Institution Basal Research Fund [MFSJKF2024-10].

语种：英文

外文关键词：royal jelly; volatile organic compounds; gas chromatography-ion mobility spectrometry; light exposure; freshness evaluation

摘要：Royal jelly, a nutrient-rich bee product characterized by high water content and active components, is particularly susceptible to quality deterioration during storage. While temperature effects have been extensively documented, the specific role of light exposure in quality degradation remains largely unexplored. despite its relevance during production, handling, transportation, and display. This study systematically investigated the volatile organic compounds (VOCs) of royal jelly under different storage conditions using gas chromatography-ion mobility spectrometry (GC-IMS) combined with fingerprint analysis. Results from dual-column validation demonstrated that even short-term light exposure at 25 degrees C induced pronounced alterations in VOC profiles, triggering the accumulation of off-flavor aldehydes (e.g., hexanal, nonanal) and ketones, along with 2-furfural generated via Maillard reaction. Concurrently, characteristic fresh-aroma esters and alcohols were significantly depleted. Multivariate statistical analysis confirmed light exposure as the predominant factor driving quality deterioration, with temperature variation under dark conditions producing comparatively minor effects within the same short timeframe. This work provides the first systematic evidence establishing insights into early volatile changes in royal jelly and identifies key VOC markers that offer valuable insights for optimizing storage strategies and developing rapid quality monitoring protocols.