Chemical Compositional Characterization of Ten Litchi Cultivars
The sugar, organic acid, free amino acid and mineral compounds of ten commercial litchi cultivars (Sanyuehong, Feizixiao, Nuomici, Qinzhouhongli, Heiye, Heli, Dadingxiang, Lingshanxiangli, Guiwei and Jizuili) were identified and quantified using highperformance liguid chromatography (HPLC), ion chromatography(IC),. amino acid analyzer(AAA) and flame atomic absorption spectrometry.(FAAS). The results showed great quantitative differences in the composition of the litchi cultivars. Both fructose and sucrose wereabundant in litchi fruits. Malic acid was detected as the main Organic acid, y-amino butyric acid and Alanine were the principal amino acids. Potassium is the most abundant mineral. The results provide important information on how to make the best use of the litchi cultivars investigated, for both technological research and processing practice.
Litchi cultivars Chemical composition HPLC Ion Chromatography Introduction Amino Acid Analyzer Flame Aomic Absorption Spectrometry
Wei Baoyao Huang Li Teng Jianwen Jia Min
Institute of Light Industry and Food Engineering, Guangxi University Nanning, China State Key Laboratory of Food Science and Technology, Southern Yangtze University Wuxi, China
国际会议
山东淄博
英文
1007-1011
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）