Thursday, June 19, 2008

Faster, Simpler Method of Quality Control for Royal Jelly

Refractometric Determination of Water Content in Royal Jelly
Apidologie, 39 (2008) 225-232

Abstract - A correlation was found between the measured refraction index of royal jelly and its water content as determined by vacuum oven drying.

Twenty-seven different royal jelly samples were analysed for their water content by performing 24 hour vacuum drying at 48 °C, obtaining values that covered almost the entire range reported in literature. The refraction index values for the same samples were measured using a thermostated Abbe refractometer…

The refractometric evaluation of the water content provides sufficient reliability for the routine quality control of royal jelly and is faster and simpler than currently used methods.

1 comment:

kaivan shah said...

nice posting.To messure range, accuracy etc about the liquids and solids like sugar solutions, confectionery product, oil, glues chemicals etc Abbe Refractometer.

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