2024-03-28T09:40:28Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/538502022-08-16T11:30:07Zcom_10324_28542com_10324_952com_10324_894col_10324_28543
00925njm 22002777a 4500
dc
Ares Sacristán, Ana María
author
Martín Gómez, María Teresa
author
Toribio Recio, Laura
author
Bernal del Nozal, José
author
2022
Bee pollen is one of the hive products that is of most interest today due to its multiple beneficial health properties, making it an increasingly popular food supplement. Bee pollen contains many bioactive compounds, such as fatty acids, vitamins, minerals, proteins, and amino acids, among others. In the present study, the free amino acid content was determined in bee pollen by using liquid chromatography coupled to a fluorescence detector. Sample treatment consisted of a solvent extraction of the free amino acids with ultrapure water and a further centrifugation of the extract, which was repeated twice. After that, it was necessary to perform a pre-column derivatization of the amino acids using a combination of two reagents (o-phthalaldehyde and 9-fluorenylmethyl chloroformate) prior to their separation in a Gemini® C18 reverse phase column in gradient elution mode. The analytical performance was evaluated, and several commercial bee pollen samples were analyzed. Significant differences in the free amino acid profile and concentration, which ranged between 19 and 192 mg/g, were observed depending on the botanical origin of the samples.
Food Analytical Methods, volume 15, 2022, pages 2172–2180
1936-9751
https://uvadoc.uva.es/handle/10324/53850
10.1007/s12161-022-02281-8
Food Analytical Methods
1936-976X
Determination of free amino acids in bee pollen by liquid chromatography with fluorescence detection