Abstract:

The contents of water, total sugar, protein, crude fats, pectin, anthocyanins and proanthocyanidins in C. burmannii fruits were measured by drying method, anthrone colorimetry, Kjeldahl nitrogen determination, Soxlet’s extraction, salting-out, colorimetry and n-butyl alcohol-hydrochloric acid spectrometry, respectively. The total water contents in fresh whole fruits, pulp and stone were 52.29%, 64.69% and 30.99%, respectively. The mass percentages of pulp and stone in fresh fruits were 64.06% and 35.88%, respectively. Dried pulp contained 19.08% of total sugar, 5.49% of protein, 23.91% of crude fat, 1.16% of pectin, 1.27% of proanthocyanidins, and 1.62% of anthocyanins, while dried stone 5.12% of total sugar, 9.27% of protein, 61.15% of crude fat, 10.46% of pectin, and 3.47% of procyanidins. The above data indicate that C. burmannii fruits are rich in numerous biologically active, naturally occurring components. Thus, they have great potential for comprehensive utilization .

Key words: C. burmannii, fruit, composition, content