Title :
Chemical compositional characterization of ten litchi cultivars
Author :
Baoyao, Wei ; Li, Huang ; Jianwen, Teng ; Min, Jia
Author_Institution :
Inst. of Light Ind. & Food Eng., Guangxi Univ., Nanning, China
Abstract :
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 high-performance liquid 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 were abundant in litchi fruits. Malic acid was detected as the main organic acid. γ-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.
Keywords :
atomic absorption spectroscopy; chromatography; food technology; potassium; sugar; γ-amino butyric acid; AAA; FAAS; HPLC; alanine; amino acid analyzer; chemical compositional characterization; flame atomic absorption spectrometry; free amino acid; fructose; high-performance liquid chromatography; ion chromatography; litchi cultivars; litchi fruits; malic acid; mineral compounds; organic acid; potassium; principal amino acids; sucrose; sugar; Amino acids; Chemicals; Compounds; Copper; Minerals; Sugar; Amino Acid Analyzer; Chemical composition; Flame Aomic Absorption Spectrometry; HPLC; Ion Chromatography Introduction; Litchi cultivars;
Conference_Titel :
New Technology of Agricultural Engineering (ICAE), 2011 International Conference on
Conference_Location :
Zibo
Print_ISBN :
978-1-4244-9574-0
DOI :
10.1109/ICAE.2011.5943958
