文献类型：期刊文献

中文题名：新疆4个优质红枣品种果实营养成分评价

英文题名：Evaluation of Fruit Nutritional Components of Four High-Quality Jujube Cultivars in Xinjiang

作者：吴晗彬[1,2] 王志勇[1] 袁稼营[1] 白璐[1] 孙鹏[1] 许锋[2] 程水源[2] 岳华峰[1]

第一作者：吴晗彬

机构：[1]经济林种质创新与利用国家林业和草原局重点实验室,中国林业科学研究院经济林研究所,郑州450003;[2]长江大学园艺园林学院,湖北荆州434025

年份：2023

卷号：41

期号：3

起止页码：416-424

中文期刊名：四川农业大学学报

外文期刊名：Journal of Sichuan Agricultural University

收录：CSTPCD;;北大核心:【北大核心2020】；CSCD:【CSCD_E2023_2024】；

基金：国家重点研发计划项目(2020YFD1000700)。

语种：中文

中文关键词：红枣;品质;糖;维生素;矿质元素;总酚;总黄酮

外文关键词：Zizyphus jujube dates;quality;sugar;vitamin;mineral element;total phenol;total flavonoids

分类号：TS255.7

摘要：【目的】对目前新疆地区优质红枣品种的果实营养成分进行评价,为改善我国主栽红枣品种过于单一、无法满足产业发展的多元化需求问题提供思路。【方法】主要采用相关性分析与主成分分析联合分析不同品种红枣品质差异。【结果】(1)品种间成分含量差异显著,‘南疆红’糖分及总黄酮含量最高,‘中枣1号’糖分含量略逊于‘南疆红’但营养成分含量最高,‘灰枣’的维生素C以及矿物元素含量最高,‘骏枣’含酸量及活性成分含量最高。(2)相关性分析的结果表明,不同风味或营养组分间存在较强的相关关系。如可溶性糖与花青素、类胡萝卜素显著负相关,可滴定酸与花青素、类胡萝卜素呈显著正相关,总酚与果糖、葡萄糖呈极显著正相关。(3)系统比较后发现,‘中枣1号’与‘灰枣’的糖酸比高于‘南疆红’,‘南疆红’高于‘骏枣’,因此前三个品种更加香甜;中枣1号’和‘灰枣’的淀粉、粗脂肪含量略高于‘骏枣’,显著高于‘南疆红’;‘中枣1号’和‘灰枣’的钙、铁含量高于‘南疆红’,显著高于‘骏枣’;但‘南疆红’与‘骏枣’的总黄酮、花青素和类胡萝卜素含量显著高于‘中枣1号’和‘灰枣’。【结论】综合分析显示‘南疆红’活性成分优于‘中枣1号’,但‘中枣1号’营养成分高于‘南疆红’,‘中枣1号’与‘灰枣’的矿质元素更高,适于食用增强人体机能‘;骏枣’最酸,但活性成分含量最高,和‘南疆红’一样抗氧化、美容、保健功能更强,这些研究结果可为红枣药食品种资源分配提供参考依据和理论支撑。
【Objective】This study evaluated the nutritional components of the fruits of four high-quality jujube varieties in Xinjiang,aiming to improve the unitariness of jujube in China and provide solutions to meet the needs of diversified industrial development to provide ideas.【Method】Correlation analysis and principal component analysis were mainly used to analyze the quality differences of different varieties of jujube.【Result】①There were significant differences in composition content between varieties,with'Nanjianghong'having the highest sugar content and total flavonoids content,'Zhongzao 1'having slightly lower sugar content than'Nanjianghong'but the highest nutrient content,'Huizao'with the highest VC and mineral element content,and'Junzao'with the highest acid content and active ingredient content.②The results of correlation analysis showed that there were strong correlations among different flavor or nutrient components.For example,soluble sugar was negatively correlated with anthocyanin and carotenoid,titratable acid was positively correlated with anthocyanin and carotenoid,and total phenol was positively correlated with fructose and glucose.③After systematic comparison,it was found that the sugar-acid ratio of'Zhongzao 1'and'Huizao'is higher than that of'Nanjianghong',and'Nanjianghong'is higher than that of'Junzao',so the first three varieties are more sweet;the starch and crude fat content of'Zhongzao 1'and'Huizao'is slightly higher than that of'Junzao',which is significantly higher than that of'Nanjianghong';the calcium and iron content of'Zhongzao 1'and'Huizao'is higher than that of'Nanjianghong',which is significantly higher than that of'Junzao';but the total flavonoids,anthocyanin and carotenoid content of'Nanjianghong'and'Junzao'are significantly higher than that of'Zhongzao 1'and'Huizao'.【Conclusion】Comprehensive analysis shows that the active ingredient of'Nanjianghong'is better than that of'Zhongzao 1',but the nutritional composition of'Zhongzao 1'is higher than that of‘Nanjianghong’,the mineral elements of'Zhongzao 1'and'Huizao'are higher,and they are suitable for consumption and enhancing human body functions;'Junzao'is the most acidic,but the active ingredient content is the highest,and the antioxidant,beauty and health care functions are stronger as'Nanjianghong',and these research results provide reference basis and theoretical support for the distribution of Zizyphus jujube dates medicinal food resources.