摘要：To assess the components and the contents of several health foods, especially processed by condensing, the contents of amygdalin (AM), benzoic acid (BA), levulinic acid (LVA), 5-hydroxymethylfurfural (HMF), 5 kinds of organic acids (citric acid, malic acid, succinic acid, tartaric acid and fumaric acid), potassium and sodium were determined for 15 Japanese apricot extracts (10 paste types, 5 pill types) and 7 prune extracts. AM was detected in all the samples of Japanese apricot extracts (0.067-4.64 mg/g), but was not detected in the prune extracts. The average contents of BA, LVA and HMF were 0.17 mg/g, 0.61 mg/g and 5.32 mg/g for the paste type of Japanese apricot extracts, 0.086 mg/g, 0.24 mg/g and 0.99 mg/g for the pill type, and 0.011 mg/g, 0.005 mg/g and 3.47 mg/g for the prune extracts. By the dry concentration of Japanese apricot juice at 95°C, HMF was produced in large quantities accompanied with a change in the state from liquid to semisolid, and then LVA was produced. Main organic acids in the components of Japanese apricot extracts were citric acid and malic acid. The average contents of citric acid and malic acid were 319 mg/g and 106 mg/g for the paste type of Japanese apricot extracts, and 94 mg/g and 29 mg/g for the pill type. In the prune extracts, the content of malic acid was detected to be 8 mg/g on the average. The contents of potassium were 24 mg/g for the paste type of Japanese apricot extracts, 16 mg/g for the pill type, and 9 mg/g for the prune extracts on the average. All these values were larger than those of respective contents of sodium in the three extracts.
