市售冬枣与设施灵武长枣营养成分的比较  

Comparison of Nutritional Components of Ziziphus jujuba cv. dongzao on the Market and Ziziphus jujuba cv. lingwuchangzao

作　　者：赵子丹 张艳 杨春霞 杨静 王芳 王晓静 ZHAO Zi-dan(Ningxia Institute for Agricultural Products Standards and Testing Technology,Yinchuan,Ningxia 75000)

机构地区：[1]宁夏农产品质量标准与检测技术研究所,宁夏银川750002

出　　处：《宁夏农林科技》2018年第9期18-19,共2页Journal of Ningxia Agriculture and Forestry Science and Technology

基　　金：宁夏农林科学院科技先导资金项目"红枣;酿酒葡萄与小杂粮中功能成分检测方法研究"(NKYG-16-06)

摘　　要：本研究分析了市售冬枣和设施灵武长枣果实中可溶性总糖、总酸、维生素C、可溶性固形物的含量及糖酸比和固酸比。结果表明:供试的2个鲜食枣品种果实中可溶性总糖、总酸及可溶性固形物含量差异显著,均表现为灵武长枣>冬枣;维生素C含量差异不显著,糖酸比和固酸比均差异不显著。This paper analyzed the fresh-eating Ziziphus jujuba cv. dongzao on the market and Ziziphus jujuba cv. lingwuchangzao from the aspects of total soluble sugar, total acid, VC, solids, sugar-acid ratio and solid-acid ratio. The results showed that the contents of the total soluble sugar, total acid and solids had significant differences in the two kinds of jujube, showing that the contents of Ziziphus jujuba cv. lingwuchangzao were larger than those of Ziziphus jujuba cv. dongzao. There were no significant differences in VC content, sugar-acid ratio and solid-acid ratio.

关 键 词：枣果 营养成分 评价指标 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]