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新疆灰枣中15种营养组分的质量分析及评价

ISSN号：1001-4330
期刊名称：《新疆农业科学》
时间：0
分类：S665.1[农业科学—果树学;农业科学—园艺学]
作者机构：[1]新疆农业科学院农业质量标准与检测技术研究所/农业部农产品质量安全风险评估实验/新疆农产品质量安全实验室,乌鲁木齐830091, [2]库车县农业检验检测中心,新疆库车842000, [3]新疆农业大学食品科学与药学学院,乌鲁木齐830052
相关基金：国家农产品质量安全风险评估重大专项“干果质量安全风险隐患摸底排查与关键控制点评估”（GJFP201700302）; 自治区科研机构创新发展专项“新疆红枣营养、功能特征评价与品质分级标准研究”（2016D04016）; 新疆农科院青年基金“新疆骏枣、灰枣的FTIR光谱特性及其产地差异研究”（xjnkq-2015033）; 自治区现代农牧业科研骨干人才培养项目

作者：何伟忠[1], 王成[1], 庄宇[2], 陶永霞[3], 张红艳[1], 陈贺[1], 赵馨馨[3], 朱靖蓉[1]

中文摘要：

【目的】明确新疆灰枣15种组分的营养质量。【方法】以新疆7县市产出的灰枣为受试材料,在完成受试材料15种组分测试分析的基础上,通过INQ（营养质量指数）,对组分的营养质量进行研究评价。【结果】铁、锌、钙、镁、锰、VB1、蛋白、脂肪、纤维、磷INQ整体小于1;碳水化合物的INQ值在1.56-1.58;铜、硒INQ值整体高于1,部分试样INQ值整体高于2;VB2、钾INQ值整体高于2。【结论】铁、锌、钙、镁、锰、VB_1、蛋白、脂肪、纤维、磷是新疆灰枣新产品研发过程中,需重点提高的营养素;灰枣铜、硒供给相对充足,部分产区灰枣为营养素铜、硒的良好来源;新疆灰枣是VB2和钾的良好来源。

英文摘要：

【Objective】To determine the nutritional quality of 15 components of Xinjiang hui jujube.【Method】In this paper,the hui jujube produced in 7 counties and cities of Xinjiang were taken as the test materials. Based on the test and analysis of the 15 components of the tested materials,the nutritional quality of the components was evaluated by means of INQ（ nutritional quality index）.【Result】The results showed that the INQ of Fe,Zn,Ca,Mg,VB_1,protein,fat,fiber,P were all less than 1; the INQ of carbohydrate was between 1. 56 to 1. 58; the INQ of Cu,Se were all higher than 1,the INQ of some tested samples were higher than 2; the INQ of VB2 and K were all higher than 2.【Conclusion】Therefore,it can be concluded that Fe,Zn,Ca,Mg,VB_1,protein,fat,fiber,P are the nutrients that need to be improved in the development of new products of Xinjiang hui jujube; The content of Cu,Se in hui jujube in Xinjiang was sufficient,and the hui jujube from some producing areas was good source of Cu,Se,as well as a good source of VB2 and K.

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