A STUDY OF SOME COMPONENTS AND PHYSICO-CHEMICAL PROPERTIES OF ROYAL JELLY | Изследване на някои компоненти и физикохимични характеристики на пчелно млечице
2010
Balkanska, R., Institute of Animal Science, Kostinbrod (Bulgaria) | Ivanov, Ts., Institute of Animal Science, Kostinbrod (Bulgaria) | Kashamov, B., National Veterinary Service, Sofia (Bulgaria)
The aim of this study is to determine the composition and physico-chemical properties of royal jelly - RJ, the development of analytical methods, parameters and standard for quality control. Thirty samples of natural RJ, produced in apiaries of Institute of Animal Science – Kostinbrod and from different regions of Bulgaria, were analyzed. Before testing the samples are stored in a refrigerator at 0-4 ºC. It was found that proteins range from 11.25 to 20.80%, fructose from 3.59 to 6.19%, glucose from 4.25 to 5.61%, sucrose from 0.79 to 4.25 %, total sugars from 10.99 to 12.73%, the water content from 59.10 to 65.10%, pH and acidity, respectively, from 3.20 to 4.10 and from 333 to 490 meq/kg. Water solutions of RJ fluoresce at 366 nm in grey color. Analysis of the drone brood of the same quality criteria showed that there were differences regarding the water, the carbohydrate content, pH and of the acidity. These differences allow to detect the adulteration of RJ by drone brood. Based on the above data a standard for Bulgarian RJ is proposed.
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