Coconut inflorescence sap is a phloem sap collected from the unopened coconut spadix. A new ‘coco-sap chiller method’ (CSCM) is developed to collect fresh and unfermented sap devoid of extraneous matter. A study was conducted to identify and compare the nutrients present in the sap collected by CSCM and the sap collected by traditional method (TM) using lime coated earthen pot, and also in the sap concentrate and coconut sugar prepared from sap collected by CSCM. Profiling of amino acids, phenolic acids, flavonoids and vitamins was also done using Ultra-Performance Liquid Chromatography/ Tandem Mass Spectrometry (UPLC coupled with TQD-MS/MS). Distinct variation in physical and biochemical properties were recorded between the sap collection methods. The sap collected by CSCM was slightly alkaline (pH 7–8), golden brown in color, sweet and delicious and rich in nutrients and zero alcoholic. While the sap collected by TM was acidic (pH below 6), oyster white in color and gave astringent smell and had about 2.32% alcohol. Sap collected by CSCM was rich in essential amino acids like lysine, threonine and histidine. A total number of thirteen phenolic acids and seven flavonoids were identified from coconut sap, sap concentrate and sap sugar. Vanilic acid, syringic acid, trans-cinnamic acid and p-hydroxy benzoic acid are the major phenolic acids and catechin, hesperitin, and myricetin are the major flavonoids identified. Vitamin C, niacin, and tocopherol are the major vitamin identified. Except few vitamins, all the nutrients present in the sap were preserved in the sap concentrate and coconut sugar. In summary, coconut sap collected by CSCM was fresh and contained numerous health promoting biochemical constituents such as phenolics, flavonoids and vitamins. Hence it can be consumed as ready to serve non-alcoholic health drink. Similarly, nutrient rich sap concentrate and coconut sugar can be prepared from fresh sap collected by CSCM without the addition of any chemicals.

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新型椰汁冷却器法收集的椰子花椰汁营养成分及其增值产品

椰子花序汁液是从未打开的椰子茎秆中收集的韧皮部汁液。开发了一种新的“可可汁液冷却器方法”（CSCM），以收集没有杂质的新鲜和未发酵的汁液。进行了一项研究，以识别和比较CSCM收集的汁液和使用石灰包被的土锅通过传统方法（TM）收集的汁液以及CSCM收集的汁液制成的汁液浓缩物和椰子糖中的营养成分。氨基酸，酚酸，类黄酮和维生素的分析也使用超高效液相色谱/串联质谱（UPLC与TQD-MS / MS结合进行）进行。在树液收集方法之间记录了物理和生化特性的明显差异。CSCM收集的汁液为弱碱性（pH 7-8），颜色为金棕色，香甜可口，营养丰富，零酒精。TM收集的汁液呈酸性（pH低于6），牡蛎色，发出涩味，酒精含量约2.32％。CSCM收集的汁液富含赖氨酸，苏氨酸和组氨酸等必需氨基酸。从椰子树汁，树汁浓缩物和树汁糖中鉴定出总共13种酚酸和7种类黄酮。香草酸，丁香酸，反式肉桂酸和对羟基苯甲酸是主要的酚酸，儿茶素，橙皮素和杨梅素是鉴定出的主要类黄酮。维生素C，烟酸和生育酚是确定的主要维生素。除少量维生素外，汁液中存在的所有营养成分都保存在汁液浓缩液和椰子糖中。总而言之，CSCM收集的椰子汁是新鲜的，并且包含许多促进健康的生化成分，例如酚类，类黄酮和维生素。因此，它可以作为非酒精类保健饮品食用。同样，可以从CSCM收集的新鲜汁液中制备营养丰富的汁液浓缩物和椰子糖，而无需添加任何化学物质。