Quantitative Analysis of Apisin, a Major Protein Unique to Royal Jelly

Figure 4

The stability of the lyophilized apisin powder. The lyophilized apisin was preserved at −20°C or 4°C for 1, 3, 6, 9, and 12 months, and the residual amounts of apisin are expressed as percentages of the initial (day 0) value. The methodological details are provided in Section 2.