How to buy fresh royal jelly and how to choose authentic royal jelly

Pure fresh royal jelly is a viscous slurry, shiny, its color is milky white, light yellow or light orange, the color difference is large, only a few royal jelly is affected by nectar source plants, such as buckwheat, mountain pepper, eucalyptus production of royal jelly is light orange, and the color of the feed (mainly pollen) of the worker bees.

Ways to distinguish the real from the fake from royal jelly:

1. Add one or two drops of iodine wine to the royal jelly, the pure royal jelly is light yellow or orange-yellow when exposed to iodine, and the royal jelly products mixed with starch turn blue or purple when exposed to iodine.

2. See if it is a filter slurry, which refers to the decenoic acid in the royal jelly and then added to the export-grade royal jelly. Put the royal jelly in the refrigerator, thaw it after it is completely frozen, repeat 3 times, and apply it to the back of your hand** There is something the size of a salt grain, which is decenoic acid, indicating that the royal jelly is relatively pure. Oh, now I eat the royal jelly of the seedlings and bees, and his parents raise bees to take the pulp, and they use these methods to identify it.

3. Royal jelly has a typical phenol and acid smell, the taste is sour, astringent, slightly spicy, and the aftertaste is slightly sweet, and there must be no fermentation, odor and other peculiar smells. Royal jelly is generally extracted by hand without any filtration, and there will be small particles of beeswax in it, which is normal, and beeswax is also a traditional Chinese medicine.

Look at whether there is sediment, and if there is, it means that it is better.

Before choosing royal jelly, you can check the origin information of the merchant to ensure that the environment of its pulp production area is good and away from pollution, and then learn about the bee species and frequency of its pulp production to ensure that it is a high-quality royal jelly for a healthy bee colony.

Royal jelly, also known as royal jelly, royal jelly, royal jelly, etc., its color is slightly changed according to the different pollen eaten by bees, and it is generally divided into milky white and yellowish. So how do you choose authentic royal jelly?

1. Smell: You can smell the sour and spicy smell of royal jelly with your nose, this smell is very strong, fakes do not have this smell, and even smell very sweet, similar to the general honey taste, these are problematic.

2. Condition: Real royal jelly, if it is not spoiled, is a milky white or translucent yellow slurry, if you buy royal jelly is very thin, and there are bubbles floating on the surface, it can generally be confirmed as a fake, because this state is very wrong.

3. Purity: Drip royal jelly into 20% purity alkaline liquid, and then stir evenly at room temperature, if it can be dissolved, no suspended matter is genuine, otherwise, it is fake.

The above is an introduction to how to choose authentic royal jelly, I hope it will help you.

1. Smell the smell.

Real royal jelly has a sour taste, accompanied by a spicy flavor, and is very strong. Fake royal jelly, on the other hand, smells sweet and feels like honey.

2. Taste the taste.

The taste of real royal jelly is very special, there is a hint of bitterness, and it is slightly sour, and it is not as sweet as honey. Therefore, when distinguishing between real and fake royal jelly, if it does not taste bitter and sour, but is just sweet, then it must be adulterated with fake royal jelly.

3. Look at the status.

Fresh real royal jelly is a milky white, almost translucent yellow slurry that looks thick, if you find that the royal jelly is very thin and there will be some bubbles floating on the top, it must be fake royal jelly, because real royal jelly will not be the case.

4. Measure acid and alkali.

When it comes to distinguishing between real and fake royal jelly, it is best if you have iodine at hand, because iodine can be used to test the authenticity of royal jelly. Because when real royal jelly is exposed to iodine, the color will turn red or yellow. Fake royal jelly mixed with starch or milk will turn blue when it encounters iodine.

5. Stirring purity.

This method also requires the preparation of some alkaline liquid, and then pour the royal jelly into 20% pure alkaline liquid, stir it evenly and thoroughly, if it is all fused, there is no floating matter on the top layer, which means that it is real royal jelly. On the other hand, if it is not fully integrated and there is floating, it is a fake royal jelly.

Royal jelly, also known as royal jelly, royal jelly, royal jelly, and bee milk, is the secretion of the pharyngeal glands of young worker bees that raise 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.

Royal jelly is a kind of emulsion secreted by young and middle-aged bees after eating pollen, which is like mammalian milk and has great nutritional value and immune function.

Honey bees (worker bees or male peaks) and queen bees are the same in the egg stage, after incubation after eating royal jelly for three days, they change to eat honey and pollen to grow into bees, after hatching have been eating royal jelly to grow into adult bees, bees (worker bees or male peaks) have a lifespan of one to six months, and queen bees can generally live for five to seven years because they have been eating royal jelly.

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

How to identify the authenticity of royal jelly? Royal jelly is very common on the market, and because it is common, there are lies in many places, so it is extremely important for friends who often eat royal jelly to understand the authenticity of royal jelly. Because no one wants the hard-earned royal jelly to be a counterfeit product that harms health.

So in the future, I will introduce how to identify the authenticity of royal jelly.

1. Market sales identification

As for the finished royal jelly sold on the market, it is difficult to say because of the variety of types. But generally speaking, as an ordinary consumer, it can be identified from the following aspects:

Clause.

First, the raw materials of the product. China is the world's highest production of royal jelly, but also the most exported royal jelly, and the quality of royal jelly in Qinghai, Qinghai-Tibet Plateau as the best products, this origin of royal jelly acid content is the highest in the world.

Clause.

Second, look at the origin and manufacturer. A good manufacturer can keep the royal jelly fresh in time, so that when the royal jelly reaches the hands of large consumers, the nutrition of the royal jelly can also be better preserved.

Clause.

Third, look at China or international approvals. This is controlling.

2. At present, the most common adulteration of fresh royal jelly has the following two categories:

1. Identification of milk powder and other starch royal jelly:Starch will turn blue when exposed to iodine, starch can become dextrin after hydrolysis, and dextrin will turn purple when exposed to iodine. Pure royal jelly is light yellow or orange-yellow when exposed to iodine.

Easy method: Take a drop of royal jelly and drop it on the paper, wait for a period of time, if there are traces of water seeping, it means that the royal jelly is adulterated.

2. Identification of royal jelly in dairy productsA small amount of alkaline noodles or a few drops of 20% NaOH are stirred at room temperature, if the suspended solids are all dissolved and light yellow transparent, it means that the sample is pure royal jelly, if it is not dissolved, and it is turbid, it means that the sample royal jelly is mixed with dairy products.

3. The choice of color

The color of fresh royal jelly is milky white to pale yellow, and some are reddish, and the color of royal jelly mainly depends on the source of the honey powder and its freshness and quality.

1) The pollen color of the pollen source plants in the pulp production period is heavy, such as buckwheat, mountain pepper and other honey pollen sources, and the color of their pollen is darker, so the royal jelly produced is reddish; The light pink of rape, black locust, vitex and other honey sources, the color of the royal jelly produced during the period is milky white or light yellow.

2) Improper storage method of royal jelly or too long storage time, and improper processing method caused pollution, or fresh royal jelly mixed with counterfeit products has a darker color, and vice versa.

How to identify the authenticity of royal jelly? I believe that through the detailed introduction above, we also have a certain ability to distinguish the authenticity of royal jelly, so when you go to the market to buy royal jelly, you must make the right choice, so as not to buy the royal jelly you worked hard to buy is a fake and shoddy product, if you eat it, it is extremely bad for your health.

Pure fresh royal jelly is translucent milk-like, semi-fluid, dilute and thick, with obvious flowers (commonly known as "pulp flowers"), no impurities such as larvae and wax chips, and no bubbles. Milky white, light yellow or reddish, with nectar or pollen fragrance and spicy aroma, the aroma is strong and pure, with obvious sour, astringent, spicy and sweet taste, mainly sour and spicy. The feel is delicate, with a small crystalline feel and slightly sticky.

Frozen royal jelly is yellowish in color and grainy to the touch (10-HDA crystals).

Counterfeit or spoiled royal jelly, dark or pale in color, dull, bubbling and swollen, or rancid, foul, milky, citric acid and talcum powder, or sweet. If the edge of the squeezed pulp bottle overflows, it is a manifestation of adding water; It feels too sticky or rough to the touch, and the particles are not easy to rub, and may be mixed with starch or cornmeal. If the taste is bland and smooth (no graininess), it indicates that the royal jelly has been filtered and ineffective.

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.