The Flavonoids in the Fruit Peel of Ziziphus jujuba Mill. ‘Dongzao’ DuringColoring Process

ACTA HORTICULTURAE SINICA ›› 2010, Vol. 37 ›› Issue (2): 193-198.

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The Flavonoids in the Fruit Peel of Ziziphus jujuba Mill. ‘Dongzao’ DuringColoring Process

ZHANG Qiong1;ZHOU Guang-fang1,*;SHEN Guang-ning1;ZHU En-yuan2;WANG Hong-qing3

(¹Shandong Institute of Pomology，Tai’an，Shandong 271000，China；²Department of Science and Technology of Shandong Province，Jinan 250014，China；³College of Agriculture and Biotechnology，China Agricultural University，Beijing 100193，China)

Received:2009-10-14 Revised:2009-12-31 Online:2010-02-25 Published:2010-02-25
Contact: ZHOU Guang-fang1

Abstract

Abstract: The cultivar ‘Dongzao’ of Chinese jujube was used to study the types and content variations of flavonoids in fruit peel during colorling progress. Five kinds of flavonols and 8 kinds of flavanols were determined and no anthocyanins were detected. The results showed that abundant flavanols were accumulated in green fruit which quickly decreased after fruit turned red, while the content of flavonols increased. The accumulation of flavonoids was enhanced after fruit was stored.

Key words: Ziziphus jujuba, flavonol, flavanol, anthocyanin, flavonoid

CLC Number:

S 665.1

ZHANG Qiong;ZHOU Guang-fang;SHEN Guang-ning;ZHU En-yuan;WANG Hong-qing. The Flavonoids in the Fruit Peel of Ziziphus jujuba Mill. ‘Dongzao’ DuringColoring Process[J]. ACTA HORTICULTURAE SINICA, 2010, 37(2): 193-198.

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The Flavonoids in the Fruit Peel of Ziziphus jujuba Mill. ‘Dongzao’ DuringColoring Process

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