The Lyophilization Process Maintains the Chemical and Biological Characteristics of Royal Jelly

Figure 1

Chromatographic profile of the 10-hydroxy-2-decenoic acid (10H2DA) standard and of the lyophilized and fresh royal jelly (RJ). a: lyophilized RJ; b: fresh RJ; c: 10H2DA standard. The chromatograms were plotted at 215 nm, using HPLC, Shim-Pack CLC-ODS (M) column, and an isocratic elution with 50% methanol and 50% solution of water-phosphoric acid (0.02% v/v) over a period of 22 min at a flow-rate of 0.8 mL/min.