Figure 2. HPLC fingerprints of 12 batches of Brazilian green propolis (up) and Chinese propolis (down). The results demonstrate that the internal difference between the two groups of propolis samples was smaller than the external difference, indicating that the original location had a great influence on the chemical composition of propolis. (Adapted from our previous study accepted E3S Web of Conferences)


A Great Concern Regarding the Authenticity Identification and Quality Control of Chinese Propolis and Brazilian Green Propolis

Shengwei Sun, Jian He, Meijuan Liu, Guangling Yin, Xuguang Zhang

Journal of Food and Nutrition Research. 2019, 7(10), 725-735 doi:10.12691/jfnr-7-10-6