| Abstract
| - Clarified bayberry juice turned hazy upon storage at 25 °C for 6 months, and the chemical compositionof centrifugally separated sediment was analyzed. Bayberry juice haze was mainly protein−tanninhaze. The lyophilized sediment contained 20.4 ± 4.3% of protein, 70.2 ± 2.6% of total polyphenols,7.2% of monosaccharides, and 6.7 ± 0.6% of ash. Amino acid analyses and molecular weightdistribution estimation indicated that bayberry proteins were haze-active proteins with a molecularweight less than 8 kDa. Gallic acid, quercetin hexoside, quercetin deoxyhexoside, and quercetinwere found in the methanol-dissolved sample, while gallic acid, protocatechuic acid, cyanidin, ellagicacid, and quercetin were detected in the acid-hydrolyzed sample. Ellagic acid was the dominantindividual phenolic (9.9 ± 0.19 g/100 g dry weight, 55.3% of the total amount) in the sediment.Monosaccharides of rhamnose, arabinose, mannose, glucose, and galactose in the sediment weremost probably the glycoside moieties of the anthocyanins, flavonols, and elllagitannins. Metal ions ofcalcium, magnesium, potassium, iron, and copper also indicated the heterogeneous characteristicsof the sediment. Keywords: Bayberry juice; ellagic acid; protein−tannin haze; sediment
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