枣果实在不同成熟期的理化性质

F. Tepe, R. Ekinci, Ayten Ekinci
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引用次数: 0

摘要

研究了不同成熟阶段对枣果实理化性质的影响。红枣果实的成熟阶段分为青熟、黄熟、半红熟和红熟。红枣果实的物理性质和化学成分随成熟期的不同而发生显著变化。红枣果实的大小和重量随着成熟而增加,果皮颜色由绿色变为红色。红枣果实的水溶性维生素含量、反式白藜芦醇含量、总酚含量和抗氧化能力随着成熟而降低。首次对红枣果实的反式白藜芦醇含量进行了测定,在红枣成熟阶段未检测到反式白藜芦醇的含量。红色成熟期的主要有机酸和糖分别为苹果酸和蔗糖。成熟过程中酚类成分也发生了变化,但变化趋势不稳定。绿色成熟期的主要酚类化合物为儿茶素,而红色成熟期的主要酚类化合物为绿原酸。红枣果实中含有丰富的矿物质,尤其是钾元素,除铜元素外,红枣果实绿熟期和红熟期的矿物质含量没有变化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
THE PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES
The effects of maturation stages on some physical and chemical properties of the jujube fruits were investigated. The maturation stages of the jujube fruits were described as green, yellow, half-red and red maturation. The physical properties and chemical composition of the jujube fruit significantly changed depending on the maturation stage. The size and weight of the jujube fruits increased, and the peel color changed from green to red with the maturation. The content of water-soluble vitamins, trans-resveratrol, total phenolic content and antioxidant capacity of the jujube fruits decreased during the maturation. The trans-resveratrol content of the jujube fruits was investigated for the first time and no trans-resveratrol content could be detected at red maturation stage. The major organic acid and sugar at the red maturation stage were found to be malic acid and sucrose, respectively. The phenolic composition also changed, but these changes showed unstable trend during the maturation. The major phenolic compound was catechin at the green maturation stage, whereas chlorogenic acid dominated at the red maturation stage. The jujube fruit is rich in minerals especially potassium and no changes in the mineral contents except for copper was observed between green and red maturation stages.
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