Characteristics of Main Sugar and Its Contents in Different Jujube Cultivars(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Characteristics of Main Sugar and Its Contents in Different Jujube Cultivars

Author(s):: GAO Jingcao1; Halina?HAMAILA2; HAN Gang2; LI Ning3; 1.College of Horticulture,Northwest A & F University,Yangling,Shaanxi 712100；2.College of Forestry,Northwest A & F University,Yangling,Shaanxi 712100；3.Xi′an Quality and Safety Inspection Center of Agricultural Products,Xi′an,Shaanxi 710000

Abstract:: The main sugar components and concentration in fruits of different Chinese jujube cultivars were determined to provide theoretical basis for the jujube fruit quality evaluation,variety selection,resource exploitation and utilization.The dried fruit of nine major jujube cultivars was tested by high performance liquid chromatography（HPLC）.The results indicated that,major components of sugars in dried jujube fruits were sucrose,fructose,glucose,sorbitol and the mixture of rhamnose,xylose and galactose (abbreviated as ‘Shumuban’),arabinose was not detected.Most sugar components were significantly different,the proportion of sugar component in most varieties was similar as following:sucrose>fructose>glucose>sorbitol>‘Shumuban’.In dried jujube fruits,sucrose made the most contribution to total sugar,followed by fructose and glucose was the third,but sorbitol and‘Shumuban’ were quite low in dried jujube fruits.Most sugar components showed significant difference in the detected nine main cultivars.‘Huizao’ and ‘Hamazao’ were high sugar cultivars since they showed significantly higher concentration of total sugar,sucrose and fructose.

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Last Update: 2017-08-29