P. Capella

Components of royal jelly: I. Identification of the organic acids

This present work characterizes the fatty acid constituents of the lipid fraction of royal jelly. Among the organic acids found after fractionation by thin layer chromatography of the corresponding methyl esters, the following compounds were identified by combined GC-MS: saturated and unsaturated linear fatty acids, saturated and unsaturated linear and branched dicarboxylic acids, mono-and dihydroxy acids. The most common characteristic of the organic acids was that most contained 8 or 10 carbon atoms, whether saturated or unsaturated, linear or branched.

Components of Royal Jelly II. The Lipid Fraction, Hydrocarbons and Sterols

SummaryQuantitative differences were found in the chemical composition of royal jelly samples collected in spring and summer by the same producer. The main difference was in the free fatty acids, which showed a marked increase in 10-hydroxydecanoic acid in summer. The sterol and hydrocarbon fractions were also investigated. The most significant sterols were identified by gas chromatography—mass spectrometry. The hydrocarbon components, identified by their retention times, were a homologous series of straight-chain compounds, from C16 to C33, with even and odd numbers of carbon atoms. Considerable amounts of some hydrocarbons were found. Of the sterols identified, the most abundant was 24-methylene cholesterol; stigmasterol, β-sitosterol, Δ5-avenasterol, Δ7-avenasterol and cholesterol were also present.

Hydroxy fatty acids from cerebrosides of the central nervous system: GLC determination and mass spectrometric identification

A method has been developed for GLC determination of hydroxy fatty acids (HFA) from cerebrosides of the central nervous system.Identification of HFA present in complex biological mixtures was achieved by the use of the combination gas chromatography— mass spectrometry. GLC separations and mass spectrometric determinations were carried out on the trimethylsilyl derivatives of HFA, which show excellent GLC characteristics and favorable cleavages to determine the position of OH groups on the aliphatic chain. The mass spectra of these derivatives present some unusual rearrangement ions, whose composition has been studied with the aid of deuterium labeled analogs.

A study on cashew nut oil composition

Eight samples of cashew nut oil were assayed, and the component triacylglycerols, fatty acids and several unsaponifiable compounds were analyzed by gas chromatography (GC) and high-performance liquid chromatography (HPLC). Total lipid amount, unsaponifiable percentage, fatty acids, sterols, triterpene alcohols and tocopherols are reported here. The combination of GC and HPLC enhanced the resolution of compound classes.

Composition of the unsaponifiable oil fraction obtained from a number of cultivars of safflower

Composition of the unsaponifiable matter obtained from oil ex-tracted from six safflower cultivars (UC-1, Tara, S-541, S-202, S-317 and S-918) was determined. The composition of the fractions of sterols was related to fatty acid composition, and significant correlations were found between campesterol, Δ7-stigmastenol, oleic and linoleic acids. The composition of the fractions of terpenic alcohols and methyl sterols is also reported.