云南省主栽核桃与美国山核桃品种营养成分分析

【目的】探究云南主栽核桃与美国山核桃不同品种之间的品质差异,为核桃深加工奠定理论基础。【方法】 选择40个有代表性的云南核桃与美国山核桃品种进行核仁的16种营养成分的分析与评价,采用索氏提取仪、凯氏定氮仪、气-质联用仪及原子吸收光谱仪对所采核桃样品进行分析。【结果】基于16种营养成分的品种相似性分析,将40个品种分为4组。在粗脂肪含量方面,云南主栽核桃与美国山核桃粗脂肪质量分数在52.11%～71.77%之间,最高为38号美国山核桃中的‘密西西比10号'; Ⅰ组和Ⅱ组具有较大优势; 在蛋白质含量方面,质量分数在4.66%～15.9%之间,其中最高为40号‘大麻二号',Ⅱ组和Ⅲ组具有较大优势; 在微量元素方面,锌的含量在0.004 8～0.109 0 mg/g之间; 铁含量在0.009 8～0.192 8 mg/g之间; 钙含量在0.254 8～0.651 7 mg/g之间。Ⅰ组在Zn和Fe指标上占较大优势,而Ⅱ组在Ca指标上占有较大优势; 脂肪酸含量方面,Ⅰ组在豆蔻酸、油酸、花生酸指标上占优势,Ⅱ组在月桂酸、棕榈-烯酸、亚油酸、亚麻酸及花生-烯酸指标上占优势,Ⅲ组在棕榈酸、硬脂酸指标上占优势,Ⅳ组在山嵛酸指标上占优势。【结论】核桃油是一种较为理想的食用油,蛋白含量较高而含油率较低品种在生产加工中可考虑蛋白饮料及蛋白肽的加工方法,‘大理漾泡'‘金华'‘密西西比10号'3个品种可充分利用其中的微量元素,开发具营养保健功能的富Fe、富Zn、富Ca核桃蛋白露或蛋白粉。

A comparative study on quality characteristics of main walnut and pecan varieties in Yunnan Province

Objective] The purpose of the present study was to compare the quality of walnut and pecan varieties cul-tured in Yunnan and to establish a theoretical foundation for the deep processing of walnuts and pecans in Yunnan.Method]The main nutritional components of kernels from 40 representative varieties (divided into four groups based on the similarity analysis) were evaluated using a Soxhlet extraction apparatus, Kjeldahl apparatus, GC-MS and atomic ab-sorption spectrometer. Reult]The crude fat content (mass fraction) of walnut and pecan varieties ranged from 52.11%to 71.77%, with the highest level observed in 'Mississippi No. 10' in pecan variety No. 38. The varieties in Group Ⅰand Group Ⅱ had greater advantages. Meanwhile, the Zn, Fe and Ca contents (mass fraction) ranged from 0.0048 to 0. 1090 mg/ g, from 0.0098 to 0.1928 mg/ g, and from 0.2548 to 0.6517 mg/ g, respectively. The kernels of the Group I varieties were rich in Zn and Fe, whereas those of the Group Ⅱ varieties were rich in Ca. The kernels of the Group Ⅰ varieties were also superior in regards to myristic, oleic and arachidic acid levels, whereas those of the GroupⅡ varieties were superior in regards to lauric, palm, linoleic, linolenic and arachidonic acid levels; those of Group Ⅲvarieties were superior in regards to palm and stearic acid levels; and those of the Group Ⅳ varieties were superior in re-gards to behenic acid level. Conclusion] Walnut and pecan are ideal source of edible oil. Varieties that have higher protein contents and lower oil contents can be used as protein beverages and peptides. The walnut varieties 'Dali yang-pao', 'Jinhua' and pecan variety 'Mississippi No. 10' are valuable sources of trace elements and can be used to de-velop Fe-, Zn-, and Ca-rich walnut protein or protein powders with nutrition and health functions.