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

Figure 8

The stability of apisin in RJ. Fresh RJ was preserved at −20°C, 4°C, 25°C, or 40°C for 1, 4, 7, 14, and 32 days, and the residual amounts of apisin were quantified with a standard curve using size-exclusion HPLC and expressed as percentages of the initial (day 0) value. The methodological details are provided in Section 2. All measurements were performed in triplicate, and the data represent the mean ± S.D.