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Position: Home > Articles > Analysis of Main Compositions in Cinnamomum burmannii Fruits FOOD SCIENCE 2009,30 (18) 240-244

阴香果实主要成分分析

作  者：
张镜;刘小玉;廖富林;黄思梅;刁树平
单  位：
嘉应学院生命科学学院;嘉应学院化学与环境学院
关键词：
阴香;果实;成分;含量
摘  要：
以烘干法、蒽酮比色法、凯氏定氮法、索氏浸提法、盐析法、比色法和正丁醇-盐酸法分别测定阴香果实的含水量、总糖、蛋白质、粗脂肪、果胶、花色苷和原花青素的含量。结果表明:阴香果实鲜果含水量为52.29%,果肉、果核的含水量分别为64.69%、30.99%;果肉、果核占鲜果质量百分比分别为64.06%、35.88%;干果果肉总糖、蛋白质、脂肪、果胶、原花青素、花色苷的含量分别为19.08%、5.49%、23.91%、1.16%、1.27%和1.62%;干重果核总糖、蛋白质、脂肪、果胶和原花青素的含量分别为5.12%、9.27%、61.15%、10.46%及3.47%,果核中不含花色苷。研究表明,阴香果实中富含天然活性产物等多种可开发利用的成分,综合开发利用价值大。
译  名：
Analysis of Main Compositions in Cinnamomum burmannii Fruits
作  者：
ZHANG Jing1,LIU Xia-yu1,LIAO Fu-lin1,HUANG Si-mei1,DIAO Shu-pin2 (1. College of Life Sciences, Jiaying University, Meizhou 514015, China; 2. College of Chemistry and Environment, Jiaying University, Meizhou 514015, China)
关键词：
C. burmannii;fruit;composition;content
摘  要：
The contents of water, total sugar, protein, crude fats, pectin, anthocyanins and proanthocyanidins in C. burmannii fruits were measured by drying method, anthrone colorimetry, Kjeldahl nitrogen determination, Soxlet's extraction, salting-out, colorimetry and n-butyl alcohol-hydrochloric acid spectrometry, respectively. The total water contents in fresh whole fruits, pulp and stone were 52.29%, 64.69% and 30.99%, respectively. The mass percentages of pulp and stone in fresh fruits were 64.06% and 35.88%, respectively. Dried pulp contained 19.08% of total sugar, 5.49% of protein, 23.91% of crude fat, 1.16% of pectin, 1.27% of proanthocyanidins, and 1.62% of anthocyanins, while dried stone 5.12% of total sugar, 9.27% of protein, 61.15% of crude fat, 10.46% of pectin, and 3.47% of procyanidins. The above data indicate that C. burmannii fruits are rich in numerous biologically active, naturally occurring components. Thus, they have great potential for comprehensive utilization .

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