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

Table 3

The apisin content in natural and lyophilized RJ.

Samples	Lot number	Apisin (%)
Natural RJ	I	4.62 ± 0.11
	II	4.43 ± 0.10
	III	4.67 ± 0.11
	IV	4.39 ± 0.10
	V	3.93 ± 0.09
	VI	4.41 ± 0.10
	VII	4.62 ± 0.11
Lyophilized RJ	A	11.63 ± 0.29
	B	11.27 ± 0.27
	C	11.39 ± 0.27
	D	10.93 ± 0.24
	E	11.03 ± 0.24
	F	11.86 ± 0.28

Apisin was quantitated using a standard curve generated with known concentrations of lyophilized apisin. The methodological details are provided in Section 2. All measurements were performed in triplicate, and the data represent the mean ± S.D.