A QUANTITATIVE STUDY OF MANNITOL, SORBITOL, XYLITOL, AND XYLOSE IN WILD BERRIES AND COMMERCIAL FRUITS

Journal of Food Science - Tập 45 Số 2 - Trang 367-371 - 1980
Kauko K. Mäkinen1, EVA SÖDERLlNG2
1Author Makinen, formerly with the Univ. of Turku, is currently affiliated with the Dept. of Biochemistry & Biophysics, Texas A&M Univ., College Station, TX 77843.
2Author Soderling is with the Dept. of Biochemistry, Institute of Dentistry, University of Turku, SF-20520 Turku 52, Finland.

Tóm tắt

ABSTRACTThe levels of sorbitol, mannitol, xylitol, and xylose in several Finnish wild berries were determined gas chromatographically. The highest amount of xylitol occurred in raspberries (Rubus idueus) (approx 400 μg per 1.0g of fresh weight). In other fruits the concentrations ranged from 7.5–280 pg per 1.0g of fresh weight. Sorbitol and mannitol occurred most abundantly in Iowan berries (Sorbus aucuparia) (up to 5.3 and 0.38 mg per 1.0g of fresh weight, respectively). The highest amount of xylose was detected in ripe cranberries (Vuccinum oxycoccus) (320 pg per 1.0g of fresh weight). There was no consistent correlation between ripeness and the levels of sugar alcohols, except for sorbitol, the levels of which increased during the ripening of rowan berries.

Từ khóa


Tài liệu tham khảo

10.1016/S0021-9673(00)95303-2

10.1016/B978-0-12-395630-9.50138-9

10.1093/chromsci/7.10.587

10.1007/BF00623070

Kratzl K., 1963, Über das Vorkommen van Xylit in Speisepilz Champignon (Psalliota campestris), Mh. Chem., 94, 106

10.1080/00032717308058696

10.1111/j.1365-2621.1973.tb07257.x

10.1007/BF01460335

Whitting G.C., 1970, The Biochemistry of Fruits and Their Products, 1

Thông tin
Thông tin xuất bản

Journal of Food Science

Tập 45 Số 2

367-371

Thông tin tác giả