炒食板栗品种营养品质评价及糖组分分析  

The evaluation of nutrition quality and the analysis of sugar components in fried chestnut varieties (Castanea mollissima)

作　　者：刘艳[1] 柳文祥[1] 王金金[1] 刘帅[1] 陈双双[1] 杨柳[1] 曹庆芹[2] 秦岭[1] 

机构地区：[1]北京农学院农业应用新技术北京市重点实验室,植物科学技术学院,中国北京102206 [2]北京农学院生物科学与工程学院,中国北京102206

出　　处：《北京农学院学报》2013年第2期21-24,共4页Journal of Beijing University of Agriculture

基　　金：北京市科技计划项目(D13110000051301);国家林业局项目([2011]TK001号)

摘　　要：为了评价不同板栗品种的营养品质,筛选出营养丰富、适宜炒食加工的品种,采用常规化学方法及HPLC测定原产区在河北、江苏、湖北、山东、北京及河南的21个板栗品种的营养成分,并分析7个品种的可溶性糖组分。结果表明,多数供试品种粟果单粒重为6～10g,含量约50%,干物质以淀粉为主,含量37.51%～61.96%,总糖含量16.94%～33.06%,可溶性糖含量5.25%～19.37%,还原糖含量2.88%～7.67%,蛋白质含量1.23%～6.76%,灰分为0.81%～1.71%。怀九、怀黄、怀柔短花栗、北峪2号、燕山魁栗及山东红栗最适合炒食加工。板粟粟果的可溶性糖以蔗糖为主,为7.84%～19.33%,其次是果糖、葡萄糖。In order to evaluate nutritional quality of different Chinese chestnut cultivars, and to select the cultivars with not only rich nutrition but also suitable fried needs, the nutritional quality of 21 cultivars and the soluble sugar components of seven cuttivars originated from Hebei, Jiangsu, Hubei, Shandong, Beijing and Henan province were investigated using high performance liquid chromatography （HPLC） and routine chemical methods in the current work. The results showed that average single weight, as well as the contents of water, starch, total sugar, soluble sugar, reducing sugar, protein, and ash in different cultivars was 6-10 g, 50%, 37.51%-61.96% , 16.94%-33.06%, 5. 25%-19. 37%, 2.88%-7.67%, 1.23%-6.76%, and 0.81% - 1.71%, respectively. The cultivars including Huaijiu, Huaihuang, Huairouduanhuali, Beiyu Number 2, Yanshankuiti and Shandonghongli were optimized by fried chestnut. Sucrose 7.84 % -19.33 % was mainly soluble sugar in chinese chestnut, followed by fructose and glucose.

关 键 词：板栗 营养品质 糖组分 

分 类 号：S664.2[农业科学—果树学]