| abstract |
(57) [Problem] To provide a quality evaluation method for royal jelly blended in health foods and the like, which is a degree of effectiveness for each lot and a standard for deterioration of royal jelly itself. Kind Code: A1 The quality of royal jelly is evaluated using degradation of a protein contained in royal jelly, which is estimated to have a molecular weight of about 57 kDa by SDS-polyacrylamide gel electrophoresis under reducing conditions as an index. |