Content variations of triterpenic acid, nucleoside, nucleobase, and sugar in jujube (Ziziphus jujuba) fruit during ripening

卷:167

Guo, Sheng ; Duan, Jin-ao ; Qian, Dawei ; Tang, Yuping ; Wu, Dawei ; Su, Shulan ; Wang, Hanqing ; Zhao, Yunan

Nanjing Univ Chinese Med

关键词: Ziziphus jujuba;    Triterpenic acid;    Nucleoside;    Sugar;    Ripening stage;    Accumulation of the active compounds;    Suitable harvest time;   

DOI  :  10.1016/j.foodchem.2014.07.013

学科分类：食品科学和技术

【 摘 要 】

Jujube (Ziziphus jujuba) fruit is widely consumed as food and traditional Chinese medicine in Asian countries due to its potential effects for human health. To facilitate selection of the maturity stage providing optimum health benefits, jujube fruits were analysed at six stages of growth (S1-6) for triterpenic acids, nucleosides, nucleobases, and sugars by UHPLC-MS/MS or HPLC-ELSD methods. The content levels of most triterpenic acids and sugars increased with ripening, and reached the highest at S5 and S6, respectively. The accumulation of the cyclic nucleotides (cAMP and cGMP) was mainly in the later stage of ripening (S5-6). Therefore, if taking triterpenic acids as the major quality indicator, S5 should be the ideal time to harvest jujube fruit, and the full ripen stage (S6) maybe the best choice when taking sugars and cyclic nucleotides as the most important components. (C) 2014 Elsevier Ltd. All rights reserved.