Chemical Constituents and Flavonoids in Citrus Pressed Cake

摘要: To search functional biomaterials of citrus pressed cake, the chemical constituents were analyzed Moisture content cake varied slightly with sampling time. Moisture, non-nitrogen compounds, crude protein, fat, and ash 82.23% 16.94% 1.27% 2.5%, 0.58% (all w/w) on average, respectively. The composition was more similar to peel than flesh Citrus unshiu var: miyakawa. pH, acid content, pectin 3.57, 0.43% (w/w) 1.49% (w/w), vitamin C var. miyakawa 87.1mg/100g, higher 46.4mg/100g cake. Total carotenoids miyakawa, 512.2mg/kg, 2,649.5mg/kg, 199.4mg/kg, Therefore, may be utilized as a natural source pectin, flavonoids carotenoids. major inorganic elements 201.3mg/100g K, 47.9mg/100g Ca, 19.4/100g P, 17.8/100g Mg. free sugar contents 3.05% fructose, 2.91% glucose, 4.94%(w/w) sucrose. 9.91% corresponding 58.5% 1be compounds. main unshiuwere narirutin, hesperidin, rutin. Neohesperidin hesperetin also detected in trace amounts. Themajor hesperidin 194.6mg/100g.