Objective To comparatively analyze the nutritional components of different varieties of Leling Golden Silk Jujube to reveal their nutritional characteristics and advantages,and to provide scientific basis for other possible product forms of Leling Golden Silk Jujube.Methods Based on the national standard method and the Inductively Coupled Plasma Atomic Emission Spectrometry(ICP-AES)method,the four main varieties of Leling Jinsi jujube-Jinhong,Aoxue,The conventional nutrients and active ingredients of seedless No.1 and Golden No.1 fresh fruits were measured and analyzed.Results All four kinds of jujubes contained a variety of amino acids,including 7 essential amino acids,and were rich in macroelements and trace elements such as iron,zinc,and copper.What is particularly noteworthy is that the soluble solids content of the seedless No.1 jujube is as high as 36.52%,and its water-soluble polysaccharide,vitamin and cyclic adenosine monophosphate contents are significantly higher than those of the other three varieties,with the contents being 27.92%respectively,412.00 mg/100 g,12.54 mg/100 g.In addition,Jin No.1 jujube has the highest total triterpene content at 76.89 mg/100 g;Aoxue has the highest crude fiber content at 2.76 g/100 g;and Jinhong has the highest total flavonoid content at 358.60 mg/100 g.Conclusion Research shows that there are significant differences in the nutritional composition of different varieties of Leling golden jujubes.Various differences give golden jujubes different potentials and development prospects in terms of use value and commercial production.
Leling Golden Silk Jujubedifferent varietiesnutritional ingredients
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