Analysis of Nutrient Compositions in Five Hybrid Sea Buckthorn Varieties Berries

GE Sufen; ZHANG Dongwei; ZHAO Xindan; HU Jianzhong; WEN Xiufeng; GAO Yan

doi:10.13386/j.issn1002-0306.2022010253

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 328-335. > DOI: 10.13386/j.issn1002-0306.2022010253

GE Sufen, ZHANG Dongwei, ZHAO Xindan, et al. Analysis of Nutrient Compositions in Five Hybrid Sea Buckthorn Varieties Berries[J]. Science and Technology of Food Industry, 2022, 43(22): 328−335. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010253.

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Analysis of Nutrient Compositions in Five Hybrid Sea Buckthorn Varieties Berries

1.
Institute of Agriculture and Forestry in Arid Areas of Liaoning Province, Chaoyang 12200, China
2.
Sea Buckthorn Development and Management Center, Ministry of Water Resources, Beijing 100038, China

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Received Date: February 09, 2022
Available Online: September 04, 2022

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Abstract

Abstract

In order to comprehensively develop the biological resources of sea buckthorn, five hybrid sea buckthorn berries including Zaciyou 1, Zaciyou 2, Zaciyou 10, Zaciyou 12, and Zaciyou 54 were used as test materials to compare and analyze. The vitamin C, vitamin E, total flavonoids, anthocyanins, titratable acids, β-carotene, soluble sugar, glucose, fructose, sucrose content and superoxide dismutase (SOD) enzyme activity were determined and their correlations were analyzed. The results showed that the content of each nutrient component was related to the variety and maturity of sea buckthorn. When the five hybrid sea buckthorn varieties participated in the test were fully mature, the content of vitamin C and vitamin E could reach 318.28~531.78 and 7.60~13.14 mg/100 g, respectively, and the content of soluble sugar and titratable acid could reach 32.61~84.36 mg/g, 0.97%~1.95%, the contents of β-carotene and total flavonoids could reach 22.31~47.82 µg/g and 1.41~3.53 mg/g, respectively. Among the five hybrid sea buckthorn varieties tested, Zaciyou 10 sea buckthorn had higher nutritional content. Correlation analysis showed that the contents of V_E, β-carotene, anthocyanin, glucose and total flavonoids in the five hybrid sea buckthorn berries were very significant correlation with each other (P<0.01). The research results would provide a theoretical basis for the processing and utilization of hybrid sea buckthorn in food and health care products.
- hybrid sea buckthorn,
- berry,
- nutrient compositions,
- vitamin C,
- correlation

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References

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