Studies On The Physiological And Biochemical Indexes Of Chinese Olive [Canarium Album(Lour.)Raeusch] Fruit

Content of the components in 14 Chinese olives (Carium album Lour.) superior trees in Minhou County, Fujian Province were studied, including amino acid, minerals, tannin, and flavone etc. And the content differences among these samples are compared. The activity of polyphenol oxidase (PPO), the affecting factor of PPO is discussed, and the effects of activator and inhibitor on the activity of PPO were studied as well.1,In the detected amino acids, the contents of cystine , lysine, proline and alanine are higher than the contents of other amino acids which are all lower than 1%. The differences of the amino acid contents in different species are significant; the highest content is twice to the lowest one. But the arginine, serine, glutamatic acid and asparagic acid are not detected in all the samples; moreover the methionine, isoleucine and histidine are not detected in some of the samples.The contents of sulphur amino acids and lysine in all the samples are high, which are twice as that an adult required. The methionine is not found in 8 samples, so it is proposed that their proteins have high crossinglinking degree.The contents of lysine are 26%～57% in all the samples. The threonine content is equal to an adult required; but the content of valine changed from 2．6%～12．5% in all samples and lower than an adult required. The contents of leucine, phenylalanine and tyrosine are as much as 15%～30% and 20%～60% of the requirement. Isoleucine is lack in much of the olives, less than a half of the samples (6/14) contain it.The results showed that there are leucine, methionine and threonine in the Chinese olive, which is different from the former research that almost all the plant is lack of these three amino acids. This can be developed as the special resource. Leucine and isoleucine are the most major limiting amino acids in Chinese olive. The study to discover the generate cause can be continued.The average concentration of glycine and alanine are 0．394mg/g and 0．589mg/g, respectively. It can be concluded that the Chinese olive has no obvious flavour, but has the sweet taste.2,There is no significant difference of the moisture content in the fresh Chinese olive. The average moisture content is 82．4%±2．1%. The moisture content of all the samples, sweet Changying A1 is the highest; Tangxiang T is the second highest, sweet changing A8 is the lowest.3,In all the samples, the average concentration of the Na and K is 0．421 mg/g and 2．397 mg/g, respectively. There is no significant difference of the concentration of P, but the difference of the concentration of Zn is significant. The concentrations of Ca and Mg are 8% and 5%.4,The differences of tannin are significant(up to 10 times), and it obviously influence the mouthfeel. The results showed the contents of tannin from sweet Changying A8, sweet Changying A3, Tangxiang T and Qing Chainying are lower 0．62%. But most of the others is higher, the peak is 1．72%. These contributes to distinguish and screening the fresh fruit and processing varieties.5,The content of flavonoid in Tangxiang T is the highest( up to 4．01%), however, the sweet Changying A3's is the lowest (1．81%). Total flavonoids content in Tangxiang T is 2．2 times as that of in sweet Changying A3．Total flavonoids contents of Sweet Changying A7 and yellow Changying B1 are higher, up to 3%.6,The PPO activity is linear increase with the ascend of temperature, and arrives peak at 65℃. Sugar and CuSO₄ can active the PPO activity, Na₂SO₃ and ascorbic acid can inhibit it.