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2010•Food Science and Technology InternationalRequires access

Analysis on chemical and bioactive components in flower of Camellia chrysantha(Hu) Tuyama

Jiamin Zhong

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Abstract

Chemical and bioactive components in flower of Camellia chrysantha(Hu) Tuyama have been analyzed. The results showed that the contents of total soluble sugar, crude fiber, crude protein, crude lipid and ash were 39%, 30%, 5.6%, 1.94% and 5.13%, respectively. The contents of total flavonoid, tea polyphenol and saponin were 8.5%, 4.42%, 7.0%, which correspondingly to be 37, 2.1 and 1.4 times to that of the leave from Camellia chrysantha(Hu) Tuyama, respectively. The contents of vitamin C and vitamin E were 90 mg/100 g and 520 mg/ 100 g, respectively. The total content of free amino acid was 80.8 mg/100 g, in which the ratio of praline was 38.7%. The ratio of chemical components in the flower was remarkable different from that of leave, indicating the flower is value for exploitation and utilization.

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What this paper is about

Chemical and bioactive components in flower of Camellia chrysantha(Hu) Tuyama have been analyzed. The results showed that the contents of total soluble sugar, crude fiber, crude protein, crude lipid and ash were 39%, 30%, 5.6%, 1.94% and 5.13%, respectively. The contents of total flavonoid, tea polyphenol and saponin were 8.5%, 4.42%, 7.0%, which correspondingly to be 37, 2.1 and 1.4 times to that of the leave from Camellia chrysantha(Hu) Tuyama, respectively. The contents of vitamin C and vitamin E were 90 mg/100 g and 520 mg/ 100 g, respectively. The total content of free amino acid was 80.8 mg/100 g, in which the ratio of praline was 38.7%. The ratio of chemical components in the flower was remarkable different from that of leave, indicating the flower is value for exploitation and utilization.

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Available abstract

Chemical and bioactive components in flower of Camellia chrysantha(Hu) Tuyama have been analyzed. The results showed that the contents of total soluble sugar, crude fiber, crude protein, crude lipid and ash were 39%, 30%, 5.6%, 1.94% and 5.13%, respectively. The contents of total flavonoid, tea polyphenol and saponin were 8.5%, 4.42%, 7.0%, which correspondingly to be 37, 2.1 and 1.4 times to that of the leave from Camellia chrysantha(Hu) Tuyama, respectively. The contents of vitamin C and vitamin E were 90 mg/100 g and 520 mg/ 100 g, respectively. The total content of free amino acid was 80.8 mg/100 g, in which the ratio of praline was 38.7%. The ratio of chemical components in the flower was remarkable different from that of leave, indicating the flower is value for exploitation and utilization.

Key concepts: Camellia, Sugar, Polyphenol, Food science, Saponin, Chemistry, Vitamin C, Flavonoid

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