College of Forestry, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China.
College of Forestry, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China; Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China; Research Center for Jujube Engineering and Technology of State Forestry Administration, Northwest Agriculture and Forestry University, Yangling 712100, Shaanxi, China.
Food Chem. 2022 Aug 15;385:132627. doi: 10.1016/j.foodchem.2022.132627. Epub 2022 Mar 4.
Chinese jujube is a widely cultivated fruit of the Rhamnaceae family. However, there are few reports on the comprehensive evaluation of jujube fruit quality in the main jujube producing areas. Liquid chromatography tandem-mass spectrometry (LC-MS/MS), principal component analysis (PCA), cluster analysis, and ranking score were used to comprehensively evaluate the metabolic traits and quality of 20 dried jujube varieties in the seven main producing areas in China. A total of 29 categories of 463 metabolites were identified and detected; among them, alkaloids, amino acids, flavonoids, and lipids are the main nutrients in dried jujube fruits. An analysis of the content of metabolites in dried jujube fruits from seven producing areas showed that the difference in the fruit quality traits between the producing areas is significant, exhibiting the regional characteristics of the eastern and western regions in North China. In addition, jujube varieties HN-L-L (72 points), XJ-H-Hm (59 points), and XJ-H-Hp (59 points) with the highest scores are rich in nutrients and can be used as raw materials in the development of functional foods.
中国红枣是鼠李科的一种广泛栽培的水果。然而，在主要红枣产区，关于红枣果实品质的综合评价报告较少。采用液相色谱-串联质谱法（LC-MS/MS）、主成分分析（PCA）、聚类分析和评分排序法，对中国 7 个主要产区的 20 个干制红枣品种的代谢特性和品质进行了综合评价。共鉴定和检测到 29 类 463 种代谢物；其中，生物碱、氨基酸、类黄酮和脂类是干制红枣的主要营养物质。对七个产区干制红枣果实中代谢物含量的分析表明，产区间果实品质性状差异显著，表现出华北东西部的区域特征。此外，得分最高的 HN-L-L（72 分）、XJ-H-Hm（59 分）和 XJ-H-Hp（59 分）三个红枣品种营养丰富，可作为功能性食品开发的原料。
