文档介绍：
两品种枣可溶性糖和可溶性蛋白质含量的
年动态变化研究#
郭红彦,白晋华,田慧芳,吴海波,郭晋平
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(山西农业大学林学院,山西太谷 030801)
摘要:以壶瓶枣及木枣 2 个枣品种为研究材料,对其不同生长发育时期果实中的可溶性糖含量和可溶性蛋
白质含量的动态变化进行了研究。结果表明:(1) 壶瓶枣的可溶性糖含量和可溶性蛋白质含量均高于木枣
中的含量,但两品种枣可溶性糖含量与可溶性蛋白质含量差异性均未达到显著水平。(2) 两品种枣的可溶
性糖含量整体呈现上升趋势,其年动态变化分为平稳上升和迅速增加两个阶段。平稳上升阶段在绿果期与
白熟期之间;迅速增加阶段在白熟期与脆熟期之间。最终,壶瓶枣的可溶性糖含量为 %,而木枣的可
溶性糖含量为 %。(3) 两品种枣的可溶性蛋白质含量总体呈现波动性下降的变化趋势。壶瓶枣可溶性
蛋白质含量最高为 µg/g,最低为 µg/g,而木枣最高为 µg/g,最低为 µg/g。但是最高值
与最低值出现的时期并不在同一时期。
关键词:壶瓶枣;木枣;可溶性糖含量;可溶性蛋白质含量;年动态变化
中图分类号:S72
Research on the dynamic change of the content of soluble
sugar and soluble protein in two Chinese jujube varieties
Guo Hongyan, Bai Jinhua, Tian Huifang, Wu Haibo, Guo Jinping
(College of Forestry, Shanxi Agricultural University, Taigu Shanxi 030801)
Abstract: Two Chinese jujube varieties of Huping jujube and Mu jujube as the material, the
dynamic change of the soluble sugar content and the soluble protein content during different
growth and development periods were studied. The results showed that: (1) the soluble sugar
content and the soluble protein content in Huping jujube was higher than that in Mu jujube, but the
difference of soluble sugar content and soluble protein content between two Chinese jujube
varieties was not significant respectively. (2) the soluble sugar content in two jujube varieties was
on an increasing t