Preparation,nutrition and aroma components analysis of bayberry extract

To explore the Bayberry deep processing products,the nutrition and aroma components of bayberry extract were analyzed by chemical colorimetric method and chromatography. The results showed that the total sugar and total phenolic content was 563 mg / g and 1.41 mg / g in bayberry extract,respectively,the sugar was the main ingredient.There were 5 organic acids in bayberry extract,including citric acid,fumaric acid,lactic acid,oxalic acid and malic acid,the citric acid content was the highest,up to 1.41 mg / g.There were 16 amino acids in bayberry extract,including 7 essential amino acids,accounting for 19.5% in the total amino acids.64 aroma components were identified by GC- MS,including aliphatic acids,alcohols,terpenes,ethers,esters,aldehydes,ketones and so on.Bayberry extract was rich in nutritions including sugars,organic acids,amino acids and pleasant odor.