中国果树Issue(8)：8-17,10.DOI:10.16626/j.cnki.issn1000-8047.2026.08.002
基于功能成分视角的枣氨基酸研究进展
Research progress on amino acids in jujube based on the perspective functional component
摘要
Abstract
As a traditional crop with homology of medicine and food,jujube(Ziziphus jujuba Mill.)has always attracted much attention for its nutritional and health-care value.Most of the existing traditional research focuses on functional components such as jujube fruit polysaccharides and cyclic nucleotides,while proteins and amino acids are basic functional substances that maintain life activities,and their values in jujubes have not been systematically sorted out and explored.By sorting out existing relevant literatures and taking the perspective of functional component research as the starting point,this paper reviews the relevant research progress from the following aspects:first,the composition characteristics of amino acids and proteins in jujube fruits are systematically expounded from four aspects-the basic characteristics of amino acids in jujube fruits,the quality evaluation of amino acids in jujube fruits from different functional perspectives,the differences in amino acid composition and quality among different jujube varieties,and the differences in amino acid composition and protein of the same variety in different production regions.Second,from the dimensions of available nutrients in jujube orchard soil,fertilizer application,the correlation between climatic factors and jujube fruit amino acids/proteins,the relationship between jujube fruit amino acid/protein content and other nutrients and activities,the influence of background nutrition status of jujube trees and diseases on jujube fruit amino acids/proteins,this paper analyzes the effects of various factors in the planting link on the amino acid composition and protein content of jujube fruits.Third,the metabolic rules of amino acids and proteins in jujube fruits are sorted out from three aspects:differential amino acid metabolites and key metabolic pathways among different jujube varieties,differential expression and change rules of protein composition in jujube fruits at different maturity stages,and metabolic characteristics of amino acids/proteins in jujube fruits during storage.In addition,the effect of processing procedures on the amino acid composition and protein of jujube fruits is summarized.Finally,the overall progress of existing research is summarized.Based on the analysis of the limitations of current research,it is pointed out that the current research has obvious deficiencies in the effects of latitude,altitude,and processing procedures on the amino acids of jujube fruits,and future research directions are prospected,so as to provide a new theoretical basis for in-depth development and comprehensive utilization of jujube resources.关键词
枣/功能成分/氨基酸组成/蛋白质/种植环节/代谢/加工环节Key words
jujube/functional component/amino acid composition/protein/cultivation process/metabolism/processing stage分类
农业科技引用本文复制引用
罗俊霞,张洁,田昊,杨亚楠,张婧,杨秀峰,魏博,蒋小波,蔡玥,李静静,赵倩倩,王静,赵建波,段鹿梅..基于功能成分视角的枣氨基酸研究进展[J].中国果树,2026,(8):8-17,10.基金项目
新疆维吾尔自治区市场监督管理科技计划项目"不同加工工艺下哈密大枣中氨基酸变化的研究"(2024014). （2024014）
