Comparison of Nutritional Composition of Jujube from Xinjiang Province
The nutritional and functional constituents of seven jujube samples from different regions of Xinjiang province were determined and compared among different varieties or origin.Results showed that the nutritional composition of Xinjiang jujubes varied from each other according to the varieties or origin,but there was some difference in the effects of varieties or origin on different nutrient.Variety affected the contents of sugar,total acid and amino acid of Xinjiang jujube more than origin,while origin had more significant effects on the contents of protein,fat,vitamins,mineral elements,total phenolics and flavonoids than variety.Among the three varieties of Xinjiang jujube,Huizao had the highest contents of sugar,while Hamidazao was the lowest.As for total acids and amino acids,Hamidazao was the highest among the three varieties,while Huizao was the lowest.The Junzao from Hetian had the highest contents of Ca,Fe and Mg among the seven Xinjiang jujube samples,which may be a better supplement of calcium and iron.The total phenolic content of Hamidazao was higher than others,while Huizao from Ruoqiang and Hamidazao had higher contents of total flavonoids.Both of them could be used as raw materials for extracting phenolics or flavonoids or producing functional jujube products.
国家科技期刊平台
NSTL
万方数据
维普
