Abstract This article deeply analyzes the nutrients of polysaccharides,carotenoids and flavonoids in persimmon from a chemical perspective.From the perspective of tannin-protein combination,this article elucidates the chemical mechanism of the production of gastric persimmon stone,revealing the chemical source of the astringent taste of persimmon.By building a diversified application value and broad development prospect of persimmon,this article provides a new perspective,new ideas and new methods for healthy diet and green production.
WU Jing-Wen, QING Ying, ZENG Rui-Yuan, WU Xiao-Chun. Chemical Composition,Nutritional Value and Wastewater Treatment Function of Persimmon[J]. Chinese Journal of Chemical Education, 2025, 46(4): 9-16.
