Nghiên cứu đánh giá thành phần acid béo và sự biến đổi hàm lượng protein va acid amine trong sữa ong chúa bảo quản trong tủ lạnh và điều kiện tự nhiên

Abstract

Investigation of quality change of royal jelly preserved at o°c , 5°c, and at natural conditions of 30°c, 40°C for a period of three months demonstrated that the content of protein, amino acid, and intensity of color were altered significantly. However, these changes did not happen when stored at o°c in refrigerator. The research also showed that royal jelly is rich in unsaturated fatty acids such as omega-3, omega-6, omega-9 which are beneficial to human health and cardiovascular.