五种枣成分及功能研究  

Study on composition and function of five cultivars of Chinese jujube

作　　者：李进伟[1] 丁绍东[1] 李苹苹[2] 范柳萍[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]山东商务职业学院食品工程系,山东烟台264670

出　　处：《食品工业科技》2009年第7期294-296,共3页Science and Technology of Food Industry

基　　金：江南大学食品学院青年博士科研创新开放基金(FS200801);食品科学与技术国家重点实验室的资助

摘　　要：对五种枣的主要成分、无机元素、维生素以及总酚含量进行分析研究，并探讨总酚含量与抗氧化的关系。五种枣中总糖含量为80．86％-85．63％，还原糖含量为57．61％-77．93％，纤维素含量为6．13％～8．90％，蛋白质为4．75％-6．86％，脂肪含量为0．37％-1．02％，金丝小枣非还原糖的含量较高，其蛋白质和灰分的含量较低，故适合作为提取枣多糖的原料。五种枣中钾、钙、镁的含量较高，铁、钠、锌、铜的含量较低，硒未检出。五种枣中总酚含量为5．18～8．53mg／g，其中牙枣和尖枣因总酚含量较高，故适合作为提取酚类化合物的原料；五种枣的总酚含量与总的抗氧化能力没有相关性。The proximate composition of five cultivars of Chinese jujube, along with mineral, vitamin and total phenolic contents was studied.Investigations showed that Chinese jujube contained 80.86%--85.63% carbohydrate, 57.61%-77.93% reducing sugar,6.13%-8.90% fiber,4.75%-6.86% protein,0.37%-1.02% lipid.The high content of non-reducing sugar, the low protein content and ash contributed to extraction of polysaccharides. So it was appropriate to choose Zizyphus Jujuba cv.Jinsixiaozao as the material for extracting polysaccharides.Potassium, calcium and manganese were the major mineral constituents in Chinese jujubes. Iron, sodium, zinc and copper were also detected in appreciable amounts. The nutritionally significant element selenium was not detected in Chinese jujubes.Total phenolic content ranged from 5.18-8.53mg/g.The high content of phenolic content It was appropriate to choose Zizyphus Jujuba cv. Yazao and Zizyphus Jujuba cv. Jianzao as the material for extracting phenolic compounds.No correlation between phenolic contents and antioxidant capacities of Chinese jujube was found.

关 键 词：枣 主要成分 矿物质 维生素 总酚 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]