10种山西红枣特色功能性营养成分对比  

Comparison of characteristic functional nutrients in ten types of red dates in Shanxi

作　　者：杨庆文 杨宇霞 张林林 李慧 YANG Qingwen;YANG Yuxia;ZHANG Linlin;LI Hui(Shanxi Institute of Biology LTD,Shanxi Taiyuan 030006,China)

机构地区：[1]山西省生物研究院有限公司,山西太原030006

出　　处：《食品工程》2024年第4期66-71,共6页Food Engineering

摘　　要：选取10种较有代表性的山西红枣,对其中所含的环磷酸腺苷、多糖、总黄酮、总三萜酸、齐墩果酸、熊果酸等6种功能性生物活性成分进行测定、分析与比较,从而确定了不同品种山西红枣营养成分的特色组成,这一成果为山西红枣的开发利用提供了一定的参考依据。In this paper,six fuctional bioactive components which are contained in ten selected representative Shanxi red dates,including cyclic adenosine phosphate,polysaccharide,general flavone,total triterpenoid acid,oleanolic acid and ursolic acid,are measured and analyzed and compared with each other.Thus,the nutritional characteristics of different varieties of Shanxi jujube were determined.The results of this study provide a reference for the development and utilization of Shanxi jujube.

关 键 词：山西红枣 环磷酸腺苷 多糖 总黄酮 总三萜酸 齐墩果酸 熊果酸 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]