ISO INTERNATIONAL STANDARD 12824 First edition 2016-09-15 Royal jelly Specifications Gelée royale-Spécifications Reference number ISO 12824:2016(E) ISO International Organization for Standardization @IS02016 vided by IHS under itted without license from IHS IS0 12824:2016(E) COPYRIGHTPROTECTEDDOCUMENT IS0 2016, Published in Switzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Ch. de Blandonnet 8 . CP 401 CH-1214 Vernier, Geneva, Switzerland Tel. +41 22 749 01 11 Fax+412274909 47 [email protected] www.iso.org Intenationai br PrganizationforStandardization I by IHS unde etworking permitted without license from IHS IS0 12824:2016(E) Contents Page Foreword ..iv 1 Scope 2 Normative references ..1 3 Terms and definitions 4 Requirements .2 4.1 Description. 2 4.2 Odour and taste .2 4.3 Chemical requirements 2 4.4 Hygienic requirements. 2 5 Test methods. .3 5.1 General 3 5.2 Sample collection .3 5.3 Test methods of chemical requirements .3 6 Packaging, marking, storage and transportation .3 6.1 Packaging .3 6.2 Marking .3 6.3 Storage and transportation .4 Annex A (normative) Determination of moisture content ..5 Annex B (normative) Determination of 10-HDA ..8 Annex C (normative) Determination of protein ..13 Annex D (normative) Determination of sugar ..20 Annex E (normative) Determination of total acidity .26 Annex F (normative) Determination of total lipid ..27 Annex G (normative) Determination of C13 isotopic ratio .29 Annex H (informative) Determination of furosine. .30 Annex I (informative) Pollen screening ..32 Bibliography .35 iii thout license from IHS