不同品种、不同时期核桃青皮多糖含量的比较

以6个核桃品种的青皮为试验材料,采用水提—醇沉法对不同时期、不同品种核桃青皮的多糖含量进行了测定,以期为开发利用核桃青皮多糖提供相关的理论基础。通过试验发现:果壳硬化期核桃青皮多糖含量最高,其中"珍珠香"的多糖含量达12.99%;其次是果实速长期,其中"赞美"的多糖含量最高,为6.86%;成熟期的多糖含量最低,其中"艺核1号"麻核桃多糖含量仅1.73%;在6个品种中,"赞美"青皮的多糖含量始终高于其他绝大多数品种,"艺核1号"青皮多糖含量始终最低。

Comparative study on polysaccharides content of walnut green husk in different periods

This experiment used six walnut cultivars as the raw materials to determinate poly‐saccharides content of walnut peel using water‐extraction with ethanol‐precipitation method . The following results were found through the experiment by comparing polysaccharides con‐tent of different cultivars that included the polysaccharides content of Zhenzhuxiang in the walnut shell sclerosis period was the highest ,up to 12 .99% .In turn ,the polysaccharide content in the fruit rapid growth period was 6 .86% for Zan mei ,and the polysaccharide con‐tent of the kernel rapid growth period was only 1.73% .The polysaccharide content of Zan‐mei walnut was always higher than that of other varieties ,the polysaccharide content of Yihe1 walnut is always the lowest .