{"title":"枳壳不同部位营养成分的比较分析","authors":"Su-Hwan Kim, Jung-Won Lee, C. Huh","doi":"10.11002/kjfp.2023.30.1.1","DOIUrl":null,"url":null,"abstract":"\n \n In this study, the nutritional compounds present in various parts of\n Hovenia dulcis Thunbergii (H. dulcis) were\n compared. Regarding the free sugar content, fruits exhibited the highest\n fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and\n leaves (5.82 g/100 g) contained the highest glucose levels. The most common\n types of organic acids were citric and tartaric acids in the fruits, citric and\n malic acids in the branches, and malic and succinic acids in the leaves. The\n leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g,\n whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100\n g and 336.21 mg/100 g, respectively. In H. dulcis,\n β-carotene was present in high concentration in\n leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09\n mg/100 g) contain smaller amounts of it. Vitamin E,\n α-tocopherol, was present in high concentrations in the\n fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100\n g).\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative analysis of nutritional components in various parts of\\n Hovenia dulcis Thunbergii\",\"authors\":\"Su-Hwan Kim, Jung-Won Lee, C. Huh\",\"doi\":\"10.11002/kjfp.2023.30.1.1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n In this study, the nutritional compounds present in various parts of\\n Hovenia dulcis Thunbergii (H. dulcis) were\\n compared. Regarding the free sugar content, fruits exhibited the highest\\n fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and\\n leaves (5.82 g/100 g) contained the highest glucose levels. The most common\\n types of organic acids were citric and tartaric acids in the fruits, citric and\\n malic acids in the branches, and malic and succinic acids in the leaves. The\\n leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g,\\n whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100\\n g and 336.21 mg/100 g, respectively. In H. dulcis,\\n β-carotene was present in high concentration in\\n leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09\\n mg/100 g) contain smaller amounts of it. Vitamin E,\\n α-tocopherol, was present in high concentrations in the\\n fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100\\n g).\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2023.30.1.1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.1.1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Comparative analysis of nutritional components in various parts of
Hovenia dulcis Thunbergii
In this study, the nutritional compounds present in various parts of
Hovenia dulcis Thunbergii (H. dulcis) were
compared. Regarding the free sugar content, fruits exhibited the highest
fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and
leaves (5.82 g/100 g) contained the highest glucose levels. The most common
types of organic acids were citric and tartaric acids in the fruits, citric and
malic acids in the branches, and malic and succinic acids in the leaves. The
leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g,
whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100
g and 336.21 mg/100 g, respectively. In H. dulcis,
β-carotene was present in high concentration in
leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09
mg/100 g) contain smaller amounts of it. Vitamin E,
α-tocopherol, was present in high concentrations in the
fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100
g).
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.