Abstract:In this study, Ligustrum robustum (Roxb.) Blume (LR) was used as the research object. The nutrients and active components in the Ligustrum robustum (Roxb.) Blume (LR) and its derived products [Ligustrum robustum (Roxb.) Blume products; LRP] were analyzed following the standard methods and then compared. The results showed that as for the ordinary nutrients, the protein content of LR (9.23 g/100 g) was much higher than that of LRP (8.01 g/100 g), the ash content of LR (3.90 g/100 g) was higher than that of LRP (3.10 g/100 g), with the contents of water and crude fiber being comparable. In LR and LRP, the EAA/TAA ratios were 40.30% and 43.98%, the EAA/NEAA ratios were 67.48% and 78.50%, and the ∑n6 PUFA/∑n3 PUFA ratios were 0.13 and 0.12, respectively. Meanwhile, LR and LRP were rich in many kinds of mineral elements and vitamins, LR had the highest content of Ca (7 646.67 mg/kg), LRP had the highest content of K (5 576.67 mg/kg), with their VE contents being 37.10 mg/100 g and 27.50 mg/100 g, respectively. In addition, the main active components of LR and LRP were crude polysaccharides, tea polyphenols, total flavonoids and total saponins, and there were some differences in the active components except for the tea polyphenols content (both: 14.30 g/100 g). Among which, the total flavonoid content of LR (2.24 g/100 g) was higher than that of LRP (0.98 g/100 g), and the crude polysaccharide content of LRP (2.90 g/100 g) was much higher than that of LR (0.93 g/100 g). The total saponins content (9.02 g/100 g) of LRP was slightly higher than that of LR (8.89 g/100 g). Taken together, LR contained higher contents of nutrients, thus was a typical “high potassium, high calcium and low sodium” food. After fermentation, LRP had significantly increased levels of active components and a higher functionality, showing more significant edible value of "high potassium, high calcium and low sodium". This study provides a reference and new idea for the comprehensive utilization of LR and the research and development of LRP.
