中国不同产地红枣的组分分析与评价

该研究首先针对红枣的浸提工艺进行,实验中通过对料水比、总糖含量以及提取率等进行单因素考察,并在此基础之上进行正交试验,最终得到红枣浸提最佳工艺为浸提温度70℃,浸提料水比1∶8,浸提时间45min。此外,利用本试验得到的红枣浸提工艺对国内的六大(新疆、山西、山东、陕西、河南、河北)主要产枣地区的红枣进行了营养成分的分析对比,以总糖含量、蛋白质含量、总黄酮含量和VC含量作为分析指标,最终得到,河北沧州红枣的总糖含量以及蛋白质含量均为最高,总黄酮和VC含量略低于其他产区;陕西清涧红枣的总黄酮含量和VC含量均为最高,可以作为生产保健食品的原料;山东沾化红枣的总糖含量最低,新疆和田红枣的蛋白质含量最低仅为3136.56mg/L,而山西吕梁和河南郑州的红枣中各项指标相差不大。该研究以期为红枣资源的研究和开发提供有益的帮助,而且对优良红枣品种的选育、高品质红枣果品的生产开发利用提供理论依据。

Analysis and evaluation of nutrient composition of red jujube from different areas in China

Extraction process of red jujube was studied firstly. Using ratios of materials and water, total sugar concentration and the yield as indicators, on the basis of single-factor experimental design and orthogonal experiments, the optimum extraction process was obtained as follows, temperature 70℃, ratios of material to water 1：8, extraction for 45min. In addition, nutrients, indicated with total sugar contents, protein contents, the fiavonoids contents and VC contents, of red jujube from the six main cultivation areas were analyzed with the extraction procedures determined. The results showed that total sugar contents and protein contents of red jujube from Hebei Cangzhou are the highest, while the contents of flavonoids and VC slightly lower than red jujube from other areas; contents of flavonoids and VC of red jujube from Shaanxi Qingjian are highest, jujube from where can be used as the raw materials for healthy food; jujube from Shandong Zhanhua had the lowest total sugar contents, while jujube from Xinjiang Hetian had minimum of protein, which is only 3136.56mg/L, jujube from Shanxi Lvliang and Henan Zhengzhou had similar contents of indicators. This study would not only help the research and development of red jujube resources, but also be helpful for breeding, high quality fruit production development.