阿克苏红枣营养成分分析及评价  

Analysis and Evaluation of Nutritive Composition of Jujube in Producing Areas of Aksu

作　　者：贾雪峰[1] 杨永军 贺玉凤[1] 蒲彬[1] 

机构地区：[1]新疆农垦科学院农产品加工研究所,新疆石河子834000 [2]新疆绿翔糖业有限责任公司,新疆额敏834601

出　　处：《现代食品科技》2011年第7期847-849,共3页Modern Food Science and Technology

基　　金：新疆农垦科学院院青年基金(YQJ2009-12)

摘　　要：以阿克苏地区主要的红枣品种为研究对象,对其氨基酸含量、总糖、还原糖、总黄酮、维生素C和一般营养成分含量进行分析。结果表明,阿克苏红枣中,抗坏血酸、总糖、还原糖、总黄酮、水分、灰分、粗纤维含量分别为4.68~2.78 g/g、0.72~0.58 g/g、0.39~0.21 g/g、5.60~2.22 mg/g、65.47~48.38%、3.75~2.33%、5.06~2.79%。阿克苏红枣营养品质好,可为新疆功能性红枣产品开发和利用提供依据。The aim of the research was to determine the nutrient component of Jujube in Producing Areas of Aksu.The composition of Jujube was analyzed,including amino acid,total sugar,reducing sugar,flavonoids,vitamin C,etc.Results showed that the contents of Vitamin C,total sugar,reducing suga,flavonoids,water,ash and fibre were 4.68~2.78 g/g,0.72~0.58 g/g,0.39~0.21 g/g,5.60~2.22 mg/g,65.47~48.38%,3.75~2.33% and 5.06~2.79%,respectively.

关 键 词：阿克苏红枣 成分 分析 评价 

分 类 号：S665.1[农业科学—果树学]