山西农业大学学报（自然科学版）2017，Vol.37Issue(11)：789-797,9.
宁阳不同枣品种品系主要营养和香气成分含量研究
The nutrient and aroma component of different Ningyang Jujube
摘要
Abstract
[Objective]The main purpose of this paper was to evaluate Ningyang jujube fruit qualities of different varie-ties.[Methods]The nutritive qualities of four Ningyang jujube varieties were analyzed by detecting the main nutritional contents and aroma components.[Results]'Taishan Yuanhong'contained 16 amino acids,37 kinds of aroma compo-nents,accounting for 92.84% of the total peak area.'Taishan Changhong 'contained 14 amino acids,25 kinds of aro-ma components,accounting for 93.44% of the total peak area.The 5major aroma components of these Ningyang ju-jube varieties were alcohols,aldehydes,ketones,esters and acids compounds.Among them aldehyde compounds occu-pied the the highest contents and most types,accounting for 43.13% to 64.80% of the total contents.[Conclusion] The comprehensive nutritional quality of 'Taishan Yuanhong'was the best.The nutritional qualities of 'Taishan Yua-nhong'and 'Taishan Changhong'were better than the control varieties.关键词
宁阳大枣/营养物质/香气成分Key words
Ningyang jujube/Nutritional contents/Aroma components分类
农业科技引用本文复制引用
赵进红,赵勇,刘庆莲,王玉山,张倩,王迎,孔凡伟..宁阳不同枣品种品系主要营养和香气成分含量研究[J].山西农业大学学报（自然科学版）,2017,37(11):789-797,9.基金项目
泰安市农业良种工程项目 （）
