不同新疆红枣营养成分比较分析

Comparison of Nutritional Composition of Jujube from Xinjiang Province

以哈密大枣、骏枣(哈密、阿克苏、和田)、灰枣(若羌、阿克苏、喀什)典型生产区域及品种的7个新疆红枣样品为试材,对其中的营养与功能性成分进行全面比较分析,结果表明:不同生态区域、不同品种新疆红枣的营养品质存在较大差异,但对于不同的营养指标,其影响程度也存在差异。品种是影响新疆红枣糖、酸、氨基酸含量的主要因素,而产地对新疆红枣蛋白质、脂肪、维生素、矿质元素、总酚、总黄酮含量的影响较大。总糖及还原糖含量以灰枣最高,其次为骏枣,哈密大枣最低,而总酸和氨基酸含量以哈密大枣为最高,骏枣次之,灰枣最低。和田骏枣中钙、铁、镁的含量均明显高于其他新疆红枣,可作为补钙、补铁的重要来源。哈密骏枣的总酚含量较高,若羌灰枣、哈密大枣的总黄酮含量较高,可作为提取多酚和黄酮类物质或生产功能性红枣产品的优质原料。

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.