Abstract: The changes of total acidity,vitamin C,vitamin B6,pantothenic acid and SOD in Royal Jelly during the storage were analyzed. The functional tests of Royal Jelly during storage were also performed. The results showed that the pantothenic acid content was negatively correlated with the storage time ( r=-0.961 7;P>0.01). While the preservation rate of pantothenic acid was highly correlated with the anti-fatigue and anti-hypoxia of the Royal Jelly (P>0.01),with climbing test (r=0.988 8),swimming test (r=0.993 9) and anti-hypoxia test (r=-0.973 7). Those results showed that the pantothenic acid was able to be used as the index of Royal Jelly freshness,and standard of Royal Jelly freshness by pantothenic acid was set up to 70%-75%.