Chemical composition of clarified bayberry (Myrica rubra Sieb, et Zucc.) juice sediment

Abstract

Clarified bayberry juice turned hazy upon storage at 25 °C for 6 months, and the chemical composition of centrifugally separated sediment was analyzed. Bayberry juice haze was mainly protein-tannin haze. The lyophilized sediment contained 20.4 ± 4.3% of protein, 70.2 ± 2.6% of total polyphenols, 7.2% of monosaccharides, and 6.7 ± 0.6% of ash. Amino acid analyses and molecular weight distribution ,estimation indicated that bayberry proteins were haze-active proteins with a molecular weight less than 8 kDa. Gallic acid, quercetin hexoside, quercetin deoxyhexoside, and quercetin were found in the methanol-dissolved sample, while gallic acid, protocatechuic acid, cyanidin, ellagic acid, and quer..