(1) Organic acid: betulinic acid, oleanolic acid, maslinic acid, malic acid, tartaric acid, catechin, oleic acid, linoleic acid, palmitic acid, stearic acid, myristic acid. (2) 3-O-trans-p-counmaroyl maslinic acid, 3-O-cis-pcoumaroyl maslinic acid, alphitolic acid, 3-O-trans-p-coumaroyl alphitolic acid, 2-O-trans-p-coumarolyl alphitolic acid, 3-O-cis-p-coumaroyl alphitolic acid, zizyphus saponin I, II, II and jujuboside B. Jujuboside A & B. Zizybeoside I & II, zizyvodide I & II and roseoside. (3) Stepharine, N-nornuciferine, asimilobine and daechualkaloic A. (4) 6, 8-di-C-glucosyl-2 (S)-naringenin; 6, 8-di-C-glucosyl-2 (R) -naringenin; swertisin; spinsin; 6'''-sinapoylspinosin; 6'''-feruloylspinosin; 6'''-p-coumaroylspinosin. Rutin can be as high as 3385mg/100g. (5) Sugar: sugar content in fresh da zao can be higher than 40%, mainly glucose. (6)Vitamins: vitamin C in fresh da zao can be higher than 540~972/100g. Also contain riboflavine, thiamine, carotene, nicotinic acid. (7) Other ingredients: sitosterol, stigmasterol, desmasterol, resin, catechol, tannin, essential oil, thirteen kinds of amino acids, selenium, calcium, phosphorous, iron, cAMP and cGMP. Cyclic AMP of the fresh fruit can be as high as 100~500 nmol/g and cGMP as high as 30~60 nmol/g. |