Content Variations of Water Soluble Polysaccharides during Fruit Development in Chinese Jujube (Ziziphus jujuba Mill.)

被引：1

作者：

Zhao, Z. H. ^{[1
]}

Liu, M. J. ^{[1
]}

Liu, X. Y. ^{[1
]}

Liu, P. ^{[1
]}

Dai, L. ^{[1
]}

Tu, P. F. ^{[2
]}

机构：

[1] Chinese Jujube Agr Univ Hebei, Res Ctr, Baoding, Hebei, Peoples R China

[2] Peking Univ, Hlth Sci Ctr, Modern Res Ctr Tradit Chinese Med, Beijing, Peoples R China

来源：

I INTERNATIONAL JUJUBE SYMPOSIUM | 2009年 / 840卷

基金：

中国国家自然科学基金;

关键词：

polysaccharide; Chinese jujube; fruit; development;

D O I：

10.1061/41039(345)529

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The variations in the contents and components of water-soluble polysaccharides during fruit development of Ziziphus jujuba Mill. 'Jinsixiaozao' were investigated. The results showed that the water-soluble polysaccharides changed greatly with respect to its total content and their ratio to monosaccharides. The total polysaccharides and acid polysaccharides were at a lower content in the earlier stage, but reached the highest degree when fruits approached the ripe stage. The analysis of polysaccharides composition showed that mannose of monosaccharide was detected only in the early stage. Arabinoses and galactoses were dominant in all stages. Xyloses and glucoses kept in lower proportions. The suitable stage of producing polysccharides is the fruit mature stage.

引用

页码：529 / 532

页数：4

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