DETERMINATION AND IDENTIFICATION OF ORGANIC ACIDS IN THREE TYPES OF ROYAL JELLY

Organic acids in three types of royal jelly (RJ) [Egyptian, Germany and Chinese RJ] were identified and determined with high performance liquid chromatography (HPLC). The results indicate that oxalic, formic, tartaric, and adipic acids were not found in the three experimental RJ types (Egyptian, Germany and Chinese). Six of organic acids were present in Egyptian RJ, while in both of Germany and Chinese RJ there were only four and five organic acids, respectively. Three organic acids were present only in Egyptian RJ (malonic, maleic and succinic acids). Citric acid was not found in Egyptian RJ and present only in both of Germany and Chinese RJ, and the difference between them was significant. There were three organic acids were common in the three experimental RJ (shikimic, propionic and lactic acid) and the difference between them was significant. Butyric acid was present only in Chinese RJ, so it could be used to differentiate between Chinese RJ and the other two RJ (Egyptian and Germany RJ). Citric acid can be used to distinguish Egyptian RJ from the other two RJ (Germany and Chinese).