Carried out in Alaca District of Çorum Province between 2017 and 2018, this research aimed at determining the amounts of some biochemicals in fruit and seeds of Berberis vulgaris L., which is naturally grown. Whereas the main phenolic acids in fruits were determined as chlorogenic acid (45.98 ppm), 4‑hydroxybenzoic acid (10.98 ppm) and vanillic acid (8.89 ppm), the main organic acids were found as citric acid (762.20 ppm), malic acid (480.13 ppm) and tartaric acid (164.10 ppm). The vitamin A level of the fruits of Berberis vulgaris L. genotypes used in the experiment was discovered between 3.02–0.22 IU/kg. Vitamin E content of our genotypes was detected between 776.86–39.19 IU/kg. The main fatty acids in the oil components obtained from the fruit seeds were mainly linoleic acid (64.44%), palmitic acid (13.96%) and stearic acid (5.31%). Oleic acid oil component was found only in 9 types.

这项研究于 2017 年至 2018 年在乔鲁姆省阿拉卡区进行，旨在确定 自然生长的小檗果实和种子中某些生化物质的含量。水果中的主要酚酸被测定为绿原酸（45.98 ppm）、4-羟基苯甲酸（10.98 ppm）和香草酸（8.89 ppm），而主要的有机酸为柠檬酸（762.20 ppm）、苹果酸（ 480.13 ppm）和酒石酸（164.10 ppm）。小檗果实的维生素A水平 实验中使用的 L. 基因型被发现在 3.02–0.22 IU/kg 之间。检测到我们基因型的维生素 E 含量在 776.86–39.19 IU/kg 之间。从果实种子中提取的油分中的主要脂肪酸主要是亚油酸（64.44%）、棕榈酸（13.96%）和硬脂酸（5.31%）。仅在9种中发现油酸油成分。