不同品种、不同时期核桃青皮多糖含量的比较

Comparative study on polysaccharides content of walnut green husk in different periods

以6个核桃品种的青皮为试验材料,采用水提—醇沉法对不同时期、不同品种核桃青皮的多糖含量进行了测定,以期为开发利用核桃青皮多糖提供相关的理论基础。通过试验发现:果壳硬化期核桃青皮多糖含量最高,其中"珍珠香"的多糖含量达12.99%;其次是果实速长期,其中"赞美"的多糖含量最高,为6.86%;成熟期的多糖含量最低,其中"艺核1号"麻核桃多糖含量仅1.73%;在6个品种中,"赞美"青皮的多糖含量始终高于其他绝大多数品种,"艺核1号"青皮多糖含量始终最低。

This experiment used six walnut cultivars as the raw materials to determinate poly- saccharides content of walnut peel using water-extraction with ethanol-precipitation method. The following results were found through the experiment by comparing polysaccharides con- tent of different cultivars that included the polysaccharides content of Zhenzhuxiang in the walnut shell sclerosis period was the highest, up to 12.99%. In turn, the polysaccharide content in the fruit rapid growth period was 6.86% for Zan mei, and the polysaccharide content of the kernel rapid growth period was only 1.73 %. The polysaecharide content of Zan- mei walnut was always higher than that of other varieties, the polysaccharide content of Yihel walnut is always the lowest.