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《中国生化药物杂志》 2015-11
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Analysis of bioactive components of novel jujube beverage from Laoling Zizyphus Jujuba cv. Jinsixiaozao

YANG Mei;WANG Ying;ZHAO Zhong-xi;School of Pharmaceutical Sciences,Shandong University;Shandong Engineering &Technology Research Center for Jujube Food and Drug;  
Objective To detect the main nutritional components of novel jujube beverage from Laoling Zizyphus Jujuba cv. Jinsixiaozao. Methods Free monosaccharides in novel jujube juice were determined by the HPLC-RID method while water-soluble polysaccharides were analyzed by UV spectrophotometric method with the phenol-sulfuric acid derivatization. Amino acid and mineral contents were obtained by the automatic amino acid analyzer and atomic absorption photometric methods,respectively. The quantification of total phenolic and flavonoids was accomplished by the UV spectrophotometric method after the respective complexation of the Folin-Ciocalteu reagent and aluminum nitrate. The contents of rutin and cyclic nucleotides were determined by the HPLC-UV method. Results The average contents of sucrose,glucose,fructose and polysaccharides in novel jujube juice were 3. 85,32. 5,27. 3 and 3. 6 mg / m L,respectively. The total amino acid average content was 269. 7 μg / m L. The mineral average contents of Ca,Fe,Mg,Zn,Mn,Cr,and Cu were 35. 1,0. 85,55. 8,0. 85,0. 44,0. 41,0. 21 μg / m L,respectively. The novel jujube juice contained average1. 34 μg / m L rutin equivalents of total phenolics and average 157. 3 μg / m L gallic acid equivalents of total flavonoids. Finally,the average amounts of rutin,c AMP and c GMP were 7. 15,19. 17,and 8. 11 μg / m L,respectively. Conclusion The newly developed jujube juice is worthwhile further marketing development attributed to its rich nutritional components and healthy values.
【Fund】: 国家重点基础研究发展计划(2012CB126315)
【CateGory Index】: S665.1
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