鲜枣贮藏及酒制过程中营养成份的变化

在室温条件下ｃＡＭＰ和ｃＧＭＰ含量均在贮后８ｄ左右出现１个波谷，而ｃＡＭＰ／ｃＧＭＰ值在整个贮藏过程中（２４ｄ）一直呈上升趋势；在１０℃和－２５℃条件下，贮后前１６ｄｃＡＭＰ和ｃＧＭＰ含量均有所上升，之后ｃＡＭＰ含量趋于稳定，而ｃＧＭＰ含量逐渐下降，ｃＡＭＰ／ｃＧＭＰ值分别在贮后８ｄ和１６ｄ各出现１个小波谷，但整体上呈上升趋势。鲜枣酒制过程中Ｖｃ含量迅速下降，１５ｄ后仅剩下３．０～３．３％；总糖含量和糖酸比呈持续下降趋势，尤以前期下降较为迅速；还原糖和可滴定酸含量在酒制初期有较大幅度上升，后期因品种不同而异。

Variations of Nutrient Components of Fresh Chinese Jujube during Storage and Strong Wine Treatment

Fresh Chinese jujube (Ziziphus jujuba Mill.)is a nutritious fruit rich in sugar,Vc,Vp,cAMP (cyclic 3', 5'- adenosine monophosphate)and cGMP (cyclic 3',5',-guanosinemonophosphate). The variations of contents of cAMP and cGMP during storage in different temperatures and vitamine C, total sugar, reducing sugar, titratable acid during.strong wine treatment were studied. The results showed that, under ambient temperatures, cAMP and cGMP contents decreased to their minimum values after 8-day storage and then increased rapidly, however, the values of cAMP/cGMP increased constantly during the whole storage period; In the condition of 10℃and-25℃,cAMP and cGMP contents increased gradually during the first 16 days of storage, then cAMP content tended to stabilize and cGMP content declined, the value of cAMP/cGMP increased constantly. During strong wine treatment, vitamine C was destroyed extraodinarily, only 3. 0%-3. 3%left 15 days after treatment; The content of total sugar.and the ratio of total sugar to titratable acid decreased gradually in the earlier stage and then became stable;however,the contents of reducing sugar and titratable acid tended to increase in the early days,then became stable or decreased depending on cultivars.