Nutrition Components Analysis Of Prunus Humilis And The Development Of Low Sugar Prunus Humilis Preserved Fruit

Prunus humilis Bunge is a kind of endemic wild fruit tree in china.The fruit is rich in nutrition,especially calcium.So it also named“calcium fruit”and “green natural calcium powder”. In this study, we determinded the nutrients of Prunus humilis and we analysised flavonoids of prunus humilis fruit using HPLC-MS. Although the Prunus humilis is full of nutrition, the Prunus humilis did not resistant to storage, fresh fruit only could last 7d at room temperature, then complete loss of nutrition value. On the other hand, there were less sugar content of Prunus humilis. The majority of species tasted sour.So it should be processed appropriatly. This research could processed low sugar preserved of Prunus humilis which were transparent, elasticity, delicious using new microwave sugar permeability technology. The pretreatment conditions and processing technonlogy were studied.Formula of infiltrationg sugar on its processing were optimized.Low sugar preserved Prunus humilis nutrient components was analysised and the change of quality during the storage was monitored.Based on the first-order kinetic equation and Arrhenius equation of water activity established the modle shelf life of low sugar preserved Prunus humilis model shelf life. Thus,it provided a theoretical basis for the large production of Prunus Humilis Bunge products.Eventually reached the following main conclusions: Nutrient composition of Prunus humilis were determined. The results showed that total sugar was 5.03%, reducing sugar was 3.32%, organic acid was 1.5%, the ratio of sugar and acid is 3.35: 1, Compared with total sugar content, the organic acid content iwas higher, the taste is sour. Vc, protein content were higher, crude fiber content was lower, so Prunus humilis was low fiber fruits. Prunus humilis fruit amino acids of Prunus humilis was 233.86mg/100 g. the lysine content is the highest, aspartic acid, glutamic acid,proline were less, Essential amino acids accounted for the ratio of total amino acids of 40.24%. the essential amino acid and non essential amino acids for 0.67. arginine and histidine accounted for 4.60%. Conform to the standards of ideal protein FAO/WHO is put forward.Prunus humilis were rich in Mineral elements, With the highest content of Ca, so it is also called calcium fruit. The K element content is very high in Prunus humilis fruit and it was high potassium and low sodium foods typical. The content of Fe was up to 1.18mg/100 g, the Cu content was 0.15mg/100 g, the content of Mg, Zn, Mn elements incommon fruits also belong to the highest. Therefore, Prunus humilis is a senior health fruit. For the forms of calcium in the Prunus humilis fruit,the results showed that the soluble calcium was the most, active calcium（soluble calcium andcalcium pectinate） accounted for 60.92% of the total calcium.active calcium components conducive to the absorption and utilization of human. there were 5 kinds offlavonoids in Prunus humilis,the peel and pulp. That were epicatechin, gallic acid, myricetin, quercetin, luteolin. Flavonoids were quantitatived: in which ordercontent of pericarp of flavonoids for epicatechin gallate > myricetin > quercetin >luteolin; The order of flavonoid content in pulp and whole fruit:epicatechin > gallate > myricetin >quercetin > luteolin.Taking Prunus humilis as main material, the preserved fruit preserved fruit was processed by sugar permeability of microwave technology. The key technical skills which affected the quality of preserved fruit such as treatment,color-protecting,hardening, permeation of sugar conditions were studied by single factor experiment. The result showed that 0.8% Ca Cl2 was used to harden and add colour fixative 0.5%Vc and 0.5%citric acid into solution; The best permeability sugar fluid formulation was sugar solution concentration（sucrose : glucose = 5:1） 40%,Na Cl 0.5%, citric acid 0.2%, filler（sodium alginate : guar gum = 1:1） 0.6% 。The best technological conditions of microwave was microwave firepower 30% for 20 min and normal temperature immersion sugar 12 h. On this condition the Prunus humilis preserved fruit has the best appearance,flavor and taste.The sugar was about 45% of low sugar preserved Prunus Humilis,so it is very popular.The sugar was about 45% of low sugar preserved Prunus Humilis,so it is very popular. At the same time, it was sweet and chewiness was well, so it could meet the demand for the preserved fruit products. The total amino acid content was 389.71mg/100 g, essential amino acids was 26.62mg/100 g, accounting for 6.8% of total amino acid content. Low sugar Prunus Humilis preserved preserved Prunus high calcium advantage, up to 404mg/100 g, which was good calcium product. Flavonoids type of Prunus humilis in preserved fruit was the same to Prunus humilis. The content of the order of epicatechin >gallate >quercetin > myricetin >luteolin.According to the monitoring of moisture content, water activity, hardness, chewiness, colorindex, and sensory evaluation, identified the key quality changes and shelf life of theindicating factors--- water activity. According to Arrhenius curve of water activity, and then use the water activity of the Arrhenius equation and the water activity of the first-order kinetic equation of low sugar preserved Prunus humilis established shelf life predictionmodel, the equation is:lnA=lnA₀-1.89×10¹0×exp﹙-（9.0898×10³）/（273.15+a）﹚×tUsing shelf life prediction model low sugar preserved Prunus humilis can accurately predict the shelf life of Prunus humilis fruit in theory of 20-45 storage temperature and the value of the relative error in the reasonable range and the actual value, high fitting precision, so it can be speculated that the 20 degrees, low sugar Prunus humilis preserved fruit shelf life for 306 d.