【摘要】 山茱萸的鲜果经化学分析测定,含有还原糖、有机酸、酚类、鞣质、多糖、甙类、皂甙、蛋白质、氨基酸、黄酮体,蒽醌、甾体三萜类、香豆素、萜类内酯化合物、维生素C和维生素A等多种有机化学物质,具有Ca、K、Mg、Na、Si、P、Ba、Al、B、Sr、Mn、Fe、Ti、Zn、Cu、Ni、V、Cr、Be、Zr、Pb、Mo和Ag等23种微量元素。分析表明,山茱萸鲜果皮肉和肉罐头中含有人体必需的8种氨基酸。山茱萸成熟鲜果在除去种子,加工成罐头食品时,游离氨基酸损失严重。更多还原

【Abstract】 Chemical analysis of M. offcinalis showed that fresh fruit contains reducing sugar, organic acids, phenol, tannin, polysaccharide, glycoside, saponin, protein, amino acids, flavone, anthraquinone, coumarin, terpenoid, vitamin A, vitamin B and manifold organic chemicals; contains Ca, K, Mg, Na, Si, P, Ba, Al, B, Sr, Mn, Fe, Ti, Zn, Cu, Ni, V, Cr, Be, Zr, Pb, Mo, Ag, and other trace elements; the fresh and canned fruit contains 8 amino acids which are necessary for human bodies. In processing canes, the loss of free amino acids are heavy.更多还原