[1]高京草,哈力娜·哈麦拉,韩刚,等.不同枣品种果实中主要糖分及其含量特征[J].北方园艺,2017,41(16):31-36.[doi:10.11937/bfyy.20170208]
　GAO Jingcao,Halina?HAMAILA,HAN Gang,et al.Characteristics of Main Sugar and Its Contents in Different Jujube Cultivars[J].Northern Horticulture,2017,41(16):31-36.[doi:10.11937/bfyy.20170208]
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不同枣品种果实中主要糖分及其含量特征

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第41卷 期数: 2017年16 页码: 31-36 栏目: 出版日期: 2017-08-30
Title:
Characteristics of Main Sugar and Its Contents in Different Jujube Cultivars
作者:
高京草1; 哈力娜·哈麦拉2; 韩刚2; 李宁3
1.西北农林科技大学 园艺学院，陕西 杨凌 712100；2.西北农林科技大学 林学院，陕西 杨凌 712100；3.陕西省西安市农产品质量安全检验检测中心，陕西 西安 710000
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
关键词:
枣; 品种; 糖组分; 评价
Keywords:
jujube; cultivar; sugar components; evaluation
DOI:
10.11937/bfyy.20170208
文献标志码:
A
摘要:
以9个主栽枣品种的干果为试材，采用高效液相色谱法，分析了不同枣品种果实中主要糖分及其含量，旨在为枣品种品质评价、品种选择及开发利用方面提供参考依据。结果表明：枣干果中的主要糖组分由蔗糖、果糖、葡萄糖、山梨醇及鼠李糖、木糖及半乳糖的混合物（简称 “鼠木半”）组成，多数糖组分含量差异显著，不同品种间均表现为蔗糖>果糖>葡萄糖>山梨醇>“鼠木半”，阿拉伯糖在所有品种中均未检出；蔗糖是构成枣干果总糖的主要组分，果糖是构成枣果实总糖的次要组分，葡萄糖再次，“鼠木半”和山梨醇所占比例不大；不同品种间糖组分含量差异显著，“灰枣”和“蛤蟆枣”的总糖、蔗糖和果糖含量显著高于其余品种，属于高糖品种。
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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备注/Memo

第一作者简介：高京草（1963-），女，硕士，高级实验师，现主要从事实验室管理和分析等研究工作。E-mail：gaojingcao@nwsuaf.edu.cn.

基金项目：陕西省农业科技创新与攻关资助项目（2015NY145）；西北农林科技大学科技成果推广专项资助项目（Z222021602）；新疆维吾尔自治区科技支疆资助项目（2016E02044）。
收稿日期：2017-04-01

更新日期/Last Update: 2017-08-29