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Analysis on the Main Nutritional Composition of Chinese Jujube

Author: ZhaoXiao
Tutor: LiuMengJun;ZhaoZhiHui
School: Agricultural University of Hebei
Course: Pomology
Keywords: Chinese jujube fruit maturation cultivar nutrition functional components
CLC: S665.1
Type: Master's thesis
Year: 2009
Downloads: 525
Quote: 4
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Abstract


Chinese jujube (Ziziphus jujuba Mill.) belonging to the genus Ziziphus Mill. (Rhamnaceae) is used as a traditional Chinese medicine and invigorant. It has activities of sedation, nourishing blood, antitumor effect, immuno-modulability, etc. Being as super edible food and traditional Chinese medicine, its systemic studies, exploitation & utilization were still in primary stage. The changes in nutritional composition of three cultivars of Chinese jujube during fruit maturation and three kinds of functional components content of mulit cultivars were studied. Five kinds of jujube resources were selected which were rich in functional components.The results were as follows:1. The results showed that for‘Fupingdazao’,‘Jinsixiaozao’, and‘Dongzao’, the vitamin C contents were highest at pre-white maturing stage of 687.09 mg/100g, 522.82 mg/100g and 406.71 mg/100g, respectively; the titratable acid content was lower in‘Fupingdazao’than in‘Jinsixiaozao’and‘Dongzao’throughout the fruit maturation; both the contents of soluble sugar and polysaccharide at red stage followed the order of‘Jinsixiaozao’>‘Fupingdazao’>‘Dongzao’; the protein content ranged from1.05% to 2.54% (FW); the cAMP content variation of the three cultivars was slight during maturation; the highest total triterpene acid content was at pre-white maturing stage, with cultivar order of‘Dongzao’>‘Jinsixiaozao’>‘Fupingdazao’.2. The determination showed that: high polysaccharide content resources were (taiyuan) luodihong, langzao and hupingzao, the contents were (2.53±0.03)%, (2.49±0.32)% and (2.46±0.41)%; high cAMP content resources were langzao and xiaosuanpan, the contents were (708.23±8.32)μg/g and (688.84±7.40)μg/g; high total triterpene acid content resources were xiaobaoyang you1hao, guangdongmuzao and shanxi’niunaicuizao, the contents were (5910.01±316.33)μg/g, (4667.57±265.59)μg/g and (4642.57±494.38)μg/g.3. The correlations of three kinds of functional components in thirty-five cultivars are obtained. The results showed that: there was a significant positive correlation between polysaccharide content and cAMP content, the correlation coefficient was 0.385. 4. Five kinds of jujube resources through‘reasonableness and satisfaction index’with multi-value theory were selected based on three kinds of functional components (polysaccharide, cAMP, total triterpene acid). They were langzao, xiaosuanpan, hupingzao,taiguluodihong and taiyuanluodihong

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