How to identify the quality of royal jelly, teach you how to identify the quality of royal jelly

How to identify the quality of royal jelly has the following aspects:

1. Smell: real royal jelly, with a slight floral fragrance. The unscented one is a fake.

If there is a fermentation smell and bubbles, it means that the royal jelly has been fermented and deteriorated, and if the royal jelly has a hala smell, it means rancidity. If milk powder, corn flour, malt milk essence, etc. are added, it will have a milky taste or no taste. If starch is added, it will be blue when tested with iodine.

2. Color: real royal jelly, milky white or light yellow, shiny, no larvae, wax chips, bubbles, etc., if the color is pale or particularly bright, it means that the royal jelly is mixed with milk, honey, etc. If the color becomes darker and there are small bubbles, it is mainly due to poor storage, which is stored in the air for a long time, resulting in quality corruption and deterioration.

Royal jelly, which is dull, is defective.

3. Consistency: Real royal jelly, moderate consistency, creamy. If the consistency is thin, it means that there is a lot of water in it, or it is adulterated; If the consistency is thick, it means that the slurry was picked too late or stored improperly.

The main methods for identifying royal jelly are:

Characteristics of high-quality royal jelly: First of all, take a little royal jelly and put it into a colorless transparent glass tube, which is milky white or light yellow and the overall color is the primary feature. Secondly, it can be observed that there are gelatinous particles in the slurry, and there is a certain luster, and the viscosity is creamy.

Again, there is a special fragrance smell, and the taste is sour, astringent, slightly sweet, and spicy, but it is not too much. Too sour may spoil, too sweet may be adulterated with honey or sugar, and insufficient astringency may be adulterated. Pure iodine solution test, reddish-brown.

Characteristics of inferior royal jelly: dark and gray color, too thin and too thick, some slurry is in a bubble state, there are no flowers on the pulp surface (excluding sucked royal jelly), pinch it by hand, feel rough, sticky, smell foul or rotten smell, taste too sour, too sweet or too astringent.

Adulterated royal jelly.

1) Detection of dextrin and synthetic pulp: insert into the pulp with chopsticks, and form a filament after pulling out, which appears viscous, and pure royal jelly is not easy to form filament.

2) Detection of pollen balls and cornmeal: You can feel the hard lumps when you pinch them by hand, put these particles on a glass slice, and bake them on the alcohol lamp, which will not dissolve, indicating that they are mixed with substances similar to pollen balls and cornmeal.

3) Detection of honey and sucrose:

Take a small amount and taste it on the tongue to make it feel sweet. The determination of sugar content by chemical methods can also indicate the incorporation of lower carbohydrate compounds. Normal royal jelly contains 20% reducing sugar.

4) Detection of dairy products: take a little royal jelly, add an appropriate amount of water to boil, add a small amount of salt after cooling, and flocculent sediment will appear immediately, indicating that there are dairy products.

5) Detection of starch: Put a little vinegar in the royal jelly, and the blue color is the royal jelly mixed with starch.

Fake royal jelly. Take a drop of royal jelly and drop it on the filter paper, and then drop a drop of ninhydrin test solution, bake it in a 105 oven for 3min, or shake it on the upper part of the flame until drying, real royal jelly will make the spots on the filter paper appear blue-purple, while fake royal jelly does not have this specific phenomenon. The chemical test method should detect the unique ingredient in royal jelly - royal jelly acid, which is not present in other natural substances.

The simple method is that it is impossible to identify the nutrient content in royal jelly, and it is recommended to check the merchant's test report before purchasing.

One look, two smells, three twists and four tastes are not only white, it smells sweet and has a sweet medicinal smell, and it is very delicate to twist it by hand, especially the white one that looks rough, but it feels very fine to the touch, and it will not feel greasy to eat, and no matter how much water you put it, there will be a bee's medicinal smell.

Introduction: Royal jelly, also known as royal jelly, royal jelly, royal jelly, bee milk, is the secretion of the pharyngeal glands of young worker bees that cultivate larvae in the honeyhive, and is the food for the larvae that will become the queen bee, and the food for the queen bee for life. The so-called royal jelly is a kind of emulsion secreted by young bees after eating pollen, this emulsion is like the milk of mammals and has great nutritional value and immune function and contains extremely high longevity factors, bees and queen bees are the same in the egg period, after hatching to eat royal jelly for three days, change to eat honey and pollen into bees, after hatching has been eating royal jelly into the queen bee, the life span of bees is one to six months, and the queen bee can generally live for five to seven years because of the royal jelly that has been eaten.

The color of royal jelly changes slightly according to the different pollen consumed by bees, and is generally divided into milky white and yellowish.

The quality of royal jelly is mainly identified by the color, smell, consistency, bubbles and changes of royal jelly.

Color

Fresh royal jelly is milky white or pale yellow with a shiny feel. Generally, the fresh royal jelly harvested in spring is milky white; It is slightly yellowish in summer and autumn. Royal jelly that has been stored improperly or left at room temperature for too long and begins to deteriorate is golden brown. adulterated'Light, pale or particularly bright in color.

Smell

Put a little royal jelly on the tip of the tongue and taste, fresh royal jelly is astringent and spicy, spoiled and smelly, adulterated sweet, light or peculiar.

Consistency

Fresh royal jelly has button-shaped particles, and they are numerous and obvious, and those stored for too long will gradually lose their button-shaped particles and become thicker. Adulterated and stirred royal jelly has button-shaped particles that are not noticeable, and some will appear in strips.

Bubbles

Generally, fresh royal jelly has no bubbles, and bubbles will also be produced due to vibration and other reasons, but they will not increase after stationing, and the bubbles will not continue to be produced if they are broken with a needle. Adulterated royal jelly is prone to bubbles, and gradually increases, even if it is broken with a needle, it will continue to produce bubbles.