宁阳不同枣品种品系主要营养和香气成分含量研究  

The nutrient and aroma component of different Ningyang Jujube

作　　者：赵进红[1] 赵勇[2] 刘庆莲[2] 王玉山[1] 张倩 王迎[1] 孔凡伟[1] Zhao Jinhong Zhao Yong Liu qinglian Wang Yushan Zhang qian Wang Ying Kong Fanwei(Taishan Forestry Science Institute, Taian 271000, China Forestry Bureau of Taian City, Taian 271000, China)

机构地区：[1]泰安市泰山林业科学研究院,山东泰安271000 [2]泰安市林业局经济林站,山东泰安271000

出　　处：《山西农业大学学报（自然科学版）》2017年第11期789-797,共9页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：泰安市农业良种工程项目

摘　　要：[目的]评价宁阳大枣不同品种品系的果品质量。[方法]通过检测果实主要营养成分含量和香气组分,对宁阳4个枣品种品系果实营养品质进行了对比分析。[结果]‘泰山圆红’枣含有16种氨基酸,37种香气成分、占总峰面积的92.84%。‘泰山长红’枣含有14种氨基酸,含有25种香气成分、占总峰面积的93.44%。各品种品系枣果香气成分主要分为醇类、酮类、醛类、酯类和酸类化合物5大类,其中含量最高、种类最多的为醛类化合物,占总含量的43.13%~64.80%。[结论]‘泰山圆红’枣的综合营养品质最佳,‘泰山圆红’枣和‘泰山长红’枣的营养品质均优于其对照品种圆红枣和长红枣。[Objective]The main purpose of this paper was to evaluate Ningyang jujube fruit qualities of different varieties.[Methods]The nutritive qualities of four Ningyang jujube varieties were analyzed by detecting the main nutritional contents and aroma components.[Results]‘Taishan Yuanhong’contained 16 amino acids,37 kinds of aroma components,accounting for 92.84% of the total peak area.‘Taishan Changhong’contained 14 amino acids,25 kinds of aroma components,accounting for 93.44% of the total peak area.The 5 major aroma components of these Ningyang jujube varieties were alcohols,aldehydes,ketones,esters and acids compounds.Among them aldehyde compounds occupied the the highest contents and most types,accounting for 43.13% to 64.80% of the total contents.[Conclusion]The comprehensive nutritional quality of‘Taishan Yuanhong’was the best.The nutritional qualities of‘Taishan Yuanhong’and‘Taishan Changhong’were better than the control varieties.

关 键 词：宁阳大枣 营养物质 香气成分 

分 类 号：S665.1[农业科学—果树学]