中国食物与营养2018，Vol.24Issue(4)：31-35,5.
不同新疆红枣营养成分比较分析
Comparison of Nutritional Composition of Jujube from Xinjiang Province
摘要
Abstract
The nutritional and functional constituents of seven jujube samples from different regions of Xinjiang province were determined and compared among different varieties or origin.Results showed that the nutritional composition of Xinjiang jujubes varied from each other according to the varieties or origin,but there was some difference in the effects of varieties or origin on different nutrient.Variety affected the contents of sugar,total acid and amino acid of Xinjiang jujube more than origin,while origin had more significant effects on the contents of protein,fat,vitamins,mineral elements,total phenolics and flavonoids than variety.Among the three varieties of Xinjiang jujube,Huizao had the highest contents of sugar,while Hamidazao was the lowest.As for total acids and amino acids,Hamidazao was the highest among the three varieties,while Huizao was the lowest.The Junzao from Hetian had the highest contents of Ca,Fe and Mg among the seven Xinjiang jujube samples,which may be a better supplement of calcium and iron.The total phenolic content of Hamidazao was higher than others,while Huizao from Ruoqiang and Hamidazao had higher contents of total flavonoids.Both of them could be used as raw materials for extracting phenolics or flavonoids or producing functional jujube products.关键词
新疆/枣/营养成分/品种/产地/比较Key words
Xinjiang/jujube/nutrient/variety/origin/comparison引用本文复制引用
刘杰超,刘慧,吕真真,张春岭,焦中高..不同新疆红枣营养成分比较分析[J].中国食物与营养,2018,24(4):31-35,5.基金项目
中国农业科学院科技创新工程专项经费项目(项目编号:CAAS-ASTIP-2017-ZFR1). （项目编号:CAAS-ASTIP-2017-ZFR1）
