A STUDY ABOUT PHYSICOCHEMICAL COMPOSITION OF FRESH AND LYOPHILIZED ROYAL JELLY
Keywords:
royal jelly, composition, quality parametersAbstract
This paper contents a summery about physicochemical composition of frash
and lyophilized royal jelly. Royal jelly (RJ) is a yellowish and creamy
secretion from hypo pharyngeal and mandibular glands of young worker
bees (Apis mellifera L.) to feed all larvae for the first three days of their life
and the queen bee for both her larval life and adulthood.. Royal jelly is a
honey bee secretion that is used in the nutrition of the larvae. Queen bees are
made, not born, and their feeding with royal jelly is the key to that process.
The geographical authenticity of royal jelly can be determined also by pollen
analysis (Ricciardelli d'Albore et al., 1978; Ricciardelli d'Albore, 1986). The
physicochemical composition of pure royal jelly are analyzed by determining
moisture, ash, lipids, proteins, carbohydrates, 10-HDA; and for lyophilized
royal jelly are analyzed by determining ash, lipids, protein, carbohydrates,
10-HDA, sugars. 10-HDA content is the criteria of royal jelly quality
analysis and it is a freshness parameter(Antinelli J.F., Sarah Zeggane, Renee
Davico, Catherine Rognone, Jean Paul Faucon, Louisette Lizzani).
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