NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2010, Vol. 23 ›› Issue (6): 1093-1097.

• Article • Previous Articles     Next Articles

Nutritional Assessment of Three Kinds of Royal Jelly Protein

WU Li-ming，XUE Xiao-feng，ZHANG Jin-zhen，CHEN Fang，ZHOU Jin-hui，ZHAO Jing*   

  1. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093,China
  • Received:2009-03-16 Online:2011-01-10 Published:2011-10-19

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Abstract:

The international adopted nutrient value assessment method was applied to the overall assessment of the protein nutrient value of royal jelly (RJ) secreted by Chinese bees, Italian bees, and Carnica bees. The total essential amino acid contents of the three kinds of RJ were 42.88%, 40.98% and 42.72% accounting for their corresponding total amino acid contents, respectively, and sulphur-containing amino acid was the first limiting amino acid. The results of chemical score (CS), amino acid score (AAS), essential amino acid index (EAAI), biological value (BV), nutritional index (NI), and score of ratio coefficient of amino acid (SRCAA) of protein showed that the three kinds of RJ could all be considered as good resources of protein, and the protein nutrient value of RJ secreted by Chinese bees was higher than that of Italian bees and Carnica bees. The results existed big differences to the order of the 10-HDA contents of three kinds of RJ.

Key words: royal jelly, protein, amino acid, nutritional evaluation