Seasonal Variation of Chemical Composition of Royal Jelly Produced in Thailand

Abstract

A Study was conducted on the chemical composition of royal jelly produced by honeybe s (Apis mellifera) in Chiang Mai, Thailand. It was shown that seasonal variations had a moderating influence on the chemical composition of royal jelly, especially on carbohydrate and lipid contents, causing slight changes in protein and moisture contents but no alteration in ash content and pH value. The lipid mostly contained acidic polar compounds. The protein mostly contained a water-soluble fraction makeing up to 70To of the total protein, mainly having rather low molecular weights. As compared with other studies, royal jelly from various sources demonstrated similar chemical compositions.