Articles
STUDY ON THE CONTENT OF TRITERPENE ACIDS AND FLAVONES FOR JUJUBES OF DIFFERENT CULTIVARS, DIFFERENT GROWING STAGES AND DIFFERENT PARTS
Article number
840_76
Pages
533 – 540
Language
English
Abstract
In this research, 24 quality jujube cultivars are studied and samples of fruit skin, flesh, leaves and stems in white-maturing, crisp-maturing and complete-maturing stages were collected.
The content of triterpene acids and flavones in the samples was tested and analyzed by the method of colorimetry.
The result shows three important points.
First, there was an extremely distinct difference for the content of triterpene acids and flavones between different cultivars.
For example, the content of triterpene acids in Yunchengxiangzao can reach 10.85mg/g, yet it is only 2.63 mg/g in Puyanghetaowen; flavones in Taigushenglizao have a highest content of 24.38 mg/g, while it was only 7.53 mg/g in Jiaochengjunzao. Second, there was an extremely distinct difference for the content of triterpene acids and flavones between different growing stages.
The highest content of triterpene acids was at the complete-maturing stage, while the lowest at the white-maturing stage.
The change in the content of flavones was reversed.
Third, there is an extremely distinct difference for the content of triterpene acids and flavones between different parts.
The highest content of triterpene acids was in the flesh which can be 8.31 mg/g, followed by skin and leaves in turn, with the lowest content in stems, which was only 1.13 mg/g.
The highest content of flavones was in the skin which can reach 23.49 mg/g, followed by leaves and stems, with the lowest content in flesh, which was only 2.04 mg/g.
The content of triterpene acids and flavones in the samples was tested and analyzed by the method of colorimetry.
The result shows three important points.
First, there was an extremely distinct difference for the content of triterpene acids and flavones between different cultivars.
For example, the content of triterpene acids in Yunchengxiangzao can reach 10.85mg/g, yet it is only 2.63 mg/g in Puyanghetaowen; flavones in Taigushenglizao have a highest content of 24.38 mg/g, while it was only 7.53 mg/g in Jiaochengjunzao. Second, there was an extremely distinct difference for the content of triterpene acids and flavones between different growing stages.
The highest content of triterpene acids was at the complete-maturing stage, while the lowest at the white-maturing stage.
The change in the content of flavones was reversed.
Third, there is an extremely distinct difference for the content of triterpene acids and flavones between different parts.
The highest content of triterpene acids was in the flesh which can be 8.31 mg/g, followed by skin and leaves in turn, with the lowest content in stems, which was only 1.13 mg/g.
The highest content of flavones was in the skin which can reach 23.49 mg/g, followed by leaves and stems, with the lowest content in flesh, which was only 2.04 mg/g.
Publication
Authors
A.L. Zhao, D.K. Li, Y.K. Wang, C.L. Sui, X.M. Du, Y.Q. Cao
Keywords
jujube, parts, stages, triterpene acids, flavones
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