Preliminary Research on the Formation Mechanism of Benzoic Acid in Chinese Jujube
LAN Wen-zhong
ZHANG Yan-hao
HUANG Yan-hong
SU Li
Abstract：Picking different varieties of fresh jujube in Chinese jujube orchard, and the author used different methods of drying fresh jujube. The fresh jujube and the dried samples were detected the benzoic acid content. The results show that the drying temperature can significantly affect the content of benzoic acid. Analysis of dates of benzoic acid content data infer that benzoic acid in Chinese jujube formation is in the growth period of the jujube in secondary metabolism of phenylalanine ammonia lyase catalyzes the formation of trans cinnamic acid (T-cinnamic acid), then formation of benzoic acid through the CoA dependent beta oxidation process. Benzene propionyl CoA in jujube were higher, generating benzoic acid process is relatively slow, but the temperature increase can significantly speed up the process.
Keywords：Chinese jujubebenzoic acidformation mechanism
Publication Date：2016-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：3( 10-12 )