Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections
Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujuba Mill.) Selections
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DOI：
10.1111/j.1750-3841.2012.02946.x
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发表时间：
2012-11-01
影响因子：
3.9
通讯作者：
Li, Cui-Li
中科院分区：
文献类型：
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作者：
Gao, Qing-Han;Wu, Chun-Sen;Li, Cui-Li
对10个有潜力的红枣进行了质构特性(硬度)、抗氧化活性、糖、有机酸和酚类物质的分析。用Folin-Ciocalteu法测得的总酚含量(TP)为275.6-541.8 mg没食子酸当量/100g鲜重(mg GAE/100g FW)。用高效液相色谱法对枣果中的4种糖(鼠李糖、果糖、蔗糖和葡萄糖)、3种有机酸(苹果酸、柠檬酸和琥珀酸)和11种酚类化合物(没食子酸、原儿茶酸、肉桂酸、绿原酸、咖啡酸、阿魏酸、鞣花酸、儿茶素、表儿茶素、芦丁和槲皮素)进行了鉴定和定量。结果表明，抗坏血酸、原花青素含量与硬度呈正相关，抗氧化活性与茶多酚含量呈正相关。在10个枣树品种中，枣树品种有红枣、红枣、红枣和红枣。青尖木枣的可溶性固形物、总糖、果糖和葡萄糖含量较高，适合直接食用，而酸枣则适合直接食用。嘉县木枣可能是天然抗氧化剂的重要膳食来源。
Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin-Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high-performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants.