A STUDY ABOUT COMPOSITION AND QUALITY CONTROL

OLIMPIA POPESCU, LIVIU AL. MARGHITAS, DANIEL DEZMIREAN

Abstract


Royal jelly is a natural substance and therefore it is subject to issues such as the quality of the product and the strength of the product. It is an expressive substance and there is a limited amount produced.
The gland of the nurse bees makes royal jelly. They synthesize it from bee pollen, propolis and other things, and produce it with their enzyme, and then they secrete it into the comb and give it to the queen bee.
Royal jelly is secreted by the hypo pharyngeal gland (sometimes called the brood food gland) of young worker (nurse) bees, to feed young larvae and the adult queen bee. Royal jelly is the sole source of nourishment for the queen bee throughout her long and productive life. Royal jelly is always fed directly to the queen or the larvae as it is secreted; it is not stored. This is why it has not been a traditional beekeeping product. The only situation in which harvesting becomes feasible is during queen rearing, when the larvae destined to become queen bees are supplied with an over – abundance of royal jelly. The queen larvae cannot consume the food as feet as it is provided and royal jelly accumulates in the queen cells. The exacts definition of commercially available royal jelly is therefore related to the method of production: it is the food intender for queen bee larvae that are four to five days old.

Keywords


royal jelly; 10 – hydroxy – dec – 2 – oic acid; quality control

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:64:1-2:2237


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