新疆灰枣中15种营养组分的质量分析及评价

doi:10.6048/j.issn.1001-4330.2017.09.010

新疆农业科学 ›› 2017, Vol. 54 ›› Issue (9): 1644-1650.DOI: 10.6048/j.issn.1001-4330.2017.09.010

新疆灰枣中15种营养组分的质量分析及评价

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

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

收稿日期:2017-04-17 发布日期:2020-07-22
通信作者: 朱靖蓉(1972-),女,浙江人,高级实验师,硕士,研究方向为农产品质量安全,(E-mail)zhujr2030@163.com
作者简介:何伟忠(1981-),男,山东平度人,副研究员,硕士,研究方向为农产品质量安全,(E-mail)hewei198112@126.com
基金资助:
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

Study and Evaluation of the Nutrition Quality of 15 Components in Hui Jujube in Xinjiang

HE Wei-zhong¹, WANG Cheng¹, ZHUANG Yu², TAO Yong-xia³, ZHANG Hong-yan¹, CHENG He¹, ZHAO Xin-xin³, ZHU Jing-rong¹

1. Research Institute of Quality Standards & Testing Technology for Agro-products / Laboratory of Quality and Safety Risk Assessment for Agro-Products Urumqi, Ministry of Agriculture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
2. Kuche Testing Center for Agricultural Products, Kuche Xinjiang 842000, China;
3. College of Food and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi 830052, China

Received:2017-04-17 Published:2020-07-22
Correspondence author: ZHU Jing-rong (1972-), female, native place: Zhejiang, senior engineer, research field: Agro-products 1uality and safety, (E-mail) zhujr2030@163.com
Supported by:
National Major Project of Risk Assessment for Agricultural Product Quality Safety: Diagnostic Survey on Potential Safety Hazards of Dried Fruit and Assessment about Critical Point Control (GJFP201700302); Xinjiang Innovation Development Fund for Scientific Research Institutions: Research on Nutrition, Functional Characteristics and Standard of Quality about Jujube in Xinjiang(2016D04016);Science Foundation for Youths of Xinjiang Academy of Agricultural Sciences: Research on the Spectral Characteristics and Origin Differences of FTIR in Jun Jujube, Hui Jujube in Xinjiang(xjnkq-2015033); Xinjiang Uyghur Autonomous Region Personnel Training Project of Modern Agriculture and Animal Husbandry

摘要/Abstract

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、VB₁、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。

关键词: 灰枣; 组分; 营养质量

Abstract: 【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,VB₁, 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, VB₁, 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.

Key words: jujube; components; nutrition quality

中图分类号:

S665.1

何伟忠, 王成, 庄宇, 陶永霞, 张红艳, 陈贺, 赵馨馨, 朱靖蓉. 新疆灰枣中15种营养组分的质量分析及评价[J]. 新疆农业科学, 2017, 54(9): 1644-1650.

HE Wei-zhong, WANG Cheng, ZHUANG Yu, TAO Yong-xia, ZHANG Hong-yan, CHENG He, ZHAO Xin-xin, ZHU Jing-rong. Study and Evaluation of the Nutrition Quality of 15 Components in Hui Jujube in Xinjiang[J]. Xinjiang Agricultural Sciences, 2017, 54(9): 1644-1650.

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新疆灰枣中15种营养组分的质量分析及评价

Study and Evaluation of the Nutrition Quality of 15 Components in Hui Jujube in Xinjiang

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