The Research on the Nutritious (Chemical) Components and Its Utilization of Emblic

The water content of Emblic (Phyllanthus emblica L.) flesh is from 84.94% to 88.13% and the content order is as follows for different cultivar (or types): Sui (fringe) typeFen GanXian FengWild population (Nanan and Huian county)Da BaiZao GanFeng-1. There is a distinct difference in TSS among the cultiver (or types). The TSS of good fruits in the same sampling vary a little in the procedure of storage and the TSS of fruits in airy condition is higher than that in bag storage. The TSS decreases if the fruits are rot. According to the results of the analysis with high performance liquid chromatography, the fresh of fruits contains 16 kinds of amino acids and among which, 7 kinds are necessary for the mankind. The content of Vitaminc (Vc) is high and it's remarkably different among cultivar (or types). The Vc content of Summer fruits is bigger than that of Spring fruits during the early development of fruits. The Vc content decreases after September and the decrement rate of fresh Vc has positive relationship with it's original Vc content. The Vc of Emblic fresh has high stability. There are high macroelements and many kinds of microelements in the fresh, juice, dregs and sediment of Emblic. The Emblic fresh contains starch, cellulose, hemicellulose,sucrose, many kinds of monose and 3%~5% tanin.