野生酸枣果肉几种有机酸含量分析研究  

Analysis of Contents of Several Organic Acids in Flesh of Wild Ziziphus jujuba var.spinosa

作　　者：刘世鹏[1] 曹娟云[1] 陈宗礼[1] 

机构地区：[1]延安大学生命科学学院陕西省区域生物资源保育与利用工程技术研究中心,陕西延安716000

出　　处：《湖南农业科学》2011年第8期114-117,共4页Hunan Agricultural Sciences

基　　金：国家自然科学基金(21003103);陕西省自然科学基金(S2009JC970);延安市自然科学基础研究计划(2008KN-01和2009kn-33)

摘　　要：以6种酸枣果肉为材料,采用滴定法测定总酸和Vc含量,采用高效液相方法测定齐墩果酸和熊果酸的含量,比较不同种质酸枣果肉的几种有机酸含量差异。结果表明:6种酸枣果肉中总酸、Vc齐墩果酸和熊果酸含量有显著差异,酸枣果肉的Vc、齐墩果酸和熊果酸含量很高,值得深入开发利用。To compare the differences in content of several organic acids in flesh of Ziziphus jujuba var. spinosa between six different varieties, the contents of total acids and Vc were determined by titrimetric method and the contents of oleanolic acid and ursolic acid were determined by HPLC. The results showed that the contents of total acids, Vc, oleanolie acid and ursolic acid in flesh of the six Ziziphus jujuba var. spinosa varieties were significant difference. The contents of Vc, oleanolic acid and ursolic acid in the flesh of Ziziphus jujuba vat. spinosa are quite high, which has a great value for exploitation and utilization.

关 键 词：酸枣果肉 总酸 VC 齐墩果酸 熊果酸 

分 类 号：Q54[生物学—生物化学]