Analysis and Evaluation of the Nutritional Components of Fleshy Fruit and Fleshy Leaf in Camellia oleifera Abel.
油茶肉质果和肉质叶营养成分分析与评价

The basic nutritional composition of the fleshy fruit（FF）and fleshy leaf（FL）of Camellia oleifera was measured by conventional biochemistry methods.We measured trace element content by atomic absorption spectrometry,Vc content by high performance liquid chromato-graphy（HPLC）,and amino acid component by amino acid analysis.Using 12 common tropical and subtropical fruits for comparison,the nutritional value of protein in FF and FL was evaluated by fuzzy discernment and ratio coefficient of amino acid,respectively.Results indicated that FF and FL were rich in sugars,acids,proteins,amino acids,and lipids.Trace elements and Vc content of FF and FL surpassed that of some common fruits.The EAA/TAA value of FF and FL were 37% and 35% respectively.The protein quality of FF and FL of Camellia oleifera were superior to that of the 12 kinds of fruits,indicating that the nutritional value of FF and FL were superior.This species may be considered as a fine fruit which can be exploited and used.