A STUDY ABOUT PHYSICOCHEMICAL COMPOSITION OF FRESH AND LYOPHILIZED ROYAL JELLY

Abstract

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).