核桃内种皮营养与功能成分初步分析研究  

Primary Determination Study on Contents of Nutritional and Functional Components of Walnut Kernel Pellicle

作　　者：荣瑞芬[1] 历重先[1] 刘雪峥[1] 裴东[2] 陈佳[1] 王怡婷[1] 

机构地区：[1]北京联合大学师范学院,北京100011 [2]中国林业科学研究院林业研究所,北京100091

出　　处：《食品科学》2008年第11期541-543,共3页Food Science

基　　金：北京市教育委员会科技发展计划面上项目(KM200811417010);北京市属高等学校人才强教计划资助项目

摘　　要：采用常规和仪器分析方法对核桃内种皮中一些营养和功能成分含量进行了初步分析测定。结果表明,核桃内种皮中蛋白质含量为11.03g/100g,碳水化合物7.74g/100g,脂肪20.20g/100g,VB10.205mg/100g,VB20.05mg/100g,矿物质元素磷、锌、钙的含量依次为442.00、29.20、23.20mg/100g,VB1、磷和锌含量分别是仁中含量的1.37、1.50和13.46倍。总酚和黄酮类分别为1.038g/100g和0.744g/100g,分别是仁中含量的12.51和1.78倍,表明核桃内种皮具有较高的营养和保健价值。The contents of nutritional and functional components of walnut kernel pellicle were analyzed preliminarily by using conventional and instrumental analytical methods. Results showed that the contents of protein, carbohydrates, fat, vitamin B1, vitamin B2, and minerals such as phosphorus, zinc and calcium are 11.03 g/100 g, 7.74 g/100 g, 20.20 g / 100 g, 0.205 mg/100 g, 0.05 mg/100 g, and 442 mg/100 g, 29.20 mg/100 g and 23.20 mg/100 g respectively. The contents of vitamin B1, phosphorus and zinc are as 1.37, 1.50 and 13.46 times as those of walnut kernel repectively. The contents ofpolyphenols and flavonoids are 1.038 g / 100g and 0.744 g/100 g, as12.51 and 1.78 times as those of walnut kernel respectively, which suggests that walnut kernel pellicle has high nutritional and health values.

关 键 词：核桃内种皮 营养和功能成分 分析测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]