RT info:eu-repo/semantics/article
T1 Fast chromatographic determination of free amino acids in bee pollen
A1 Martín Gómez, Beatriz
A1 Salahange, Laura
A1 Tapia García, Jesús Alberto
A1 Martín Gómez, María Teresa
A1 Ares Sacristán, Ana María
A1 Bernal del Nozal, José
K1 Polen
K1 Abejas
K1 Amino acids
K1 Aminoácidos
K1 Food - Analysis
K1 Alimentos - Análisis
K1 Food - Quality
K1 Alimentos - Calidad - Control
K1 Bee products
K1 Apicultura
K1 Principal components analysis
K1 Análisis multivariante
K1 2301 Química Analítica
K1 3309 Tecnología de Los Alimentos
K1 1209.01 Estadística Analítica
AB The consumption of bee pollen has increased in the last few years due to its nutritional and health-promoting properties, which are directly related to its bioactive constituents, such as amino acids. Currently, there is great interest in understanding the role of these in bee products as it provides relevant information, e.g., regarding nutritional value or geographical and botanical origins. In the present study, two fast chromatographic methods were adapted based on commercial EZ:faast™ kits for gas chromatography-mass spectrometry and liquid chromatography–mass spectrometry for determining free amino acids in bee pollen. Both methods involved the extraction of amino acids with water, followed by a solid phase extraction to eliminate interfering compounds, and a derivatization of the amino acids prior to their chromatographic separation. The best results in terms of run time (<7 min), matrix effect, and limits of quantification (3–75 mg/kg) were obtained when gas chromatography–mass spectrometry was employed. This latter methodology was applied to analyze several bee pollen samples obtained from local markets and experimental apiaries. The findings obtained from a statistical examination based on principal component analysis showed that bee pollen samples from commercial or experimental apiaries were different in their amino acid composition.
PB MDPI
SN 2304-8158
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/60455
UL https://uvadoc.uva.es/handle/10324/60455
LA eng
NO Foods, 2022, Vol. 11, Nº. 24, 4013
NO Producción Científica
DS UVaDOC
RD 12-sep-2024