不同产地主要品种核桃仁组分检测与分析  

The Component Detection and Comparison for Varieties of Different Origin Walnuts

作　　者：郝常艳[1] 杜美丽 刘坚 赵良启[1] 

机构地区：[1]山西大学化学生物学与分子工程教育部重点实验室,山西太原030006 [2]汾州裕源土特产有限公司,山西汾阳032200

出　　处：《山西农业科学》2014年第2期143-146,共4页Journal of Shanxi Agricultural Sciences

摘　　要：分别用凯氏定氮法、DNS法、索氏抽提法测定了不同产地5个品种核桃仁中总蛋白、总糖和脂肪的含量,并采用气相色谱法检测了其核桃油中脂肪酸的种类与含量.结果表明,美国霍华德、汾阳中林1号、云南娘青、甘肃周至隔年、新疆新光核桃仁中蛋白质含量分别为17.46％,19.41％,19.30％,17.61％,16.84％,糖类含量分别为8.11％,8.04％,9.04％,9.45％,9.14％,脂肪含量分别为67.27％,67.75％,63.93％,70.05％,68.30％.各核桃品种的核桃油中均含有硬脂酸、油酸、亚油酸、亚麻酸等脂肪酸,各种脂肪酸含量按高低顺序依次为亚油酸、油酸、亚麻酸、硬脂酸.在5个核桃品种中,硬脂酸含量分布在2.36％～ 2.80％之间,没有显著差异;油酸含量分布范围相对较宽,在12.40％～30.23％之间;亚油酸含量分布相对集中,在56.56％～69.32％之间;亚麻酸含量分布范围相对较宽,在2.19％～9.64％之间;不饱和脂肪酸的总含量在82.25％～ 93.14％之间;亚油酸和亚麻酸的比值为6.25～27.41,美国霍华德和新疆新光的此比值较接近于人体所需的比例.检测结果可为开发核桃仁深加工产品和新型功能食品提供相关技术参数和理论依据,从而提高核桃农产品的附加值并且增强其市场竞争力.The paper aims at determining the total protein content,the total sugar content and the total fat content of five walnuts of U.S. Howard, Fenyang Zhonglin No. 1, Yunnan Niangqing, Gansu Zhouzhigenian, Xinjiang Xinguang by the Kjeldahl method, DNS method and Soxhlet extraction method. The protein content of them were 17.46%, 19.41%, 19.30%, 17.61%, 16.84% respectively, sugar content 8.1 1%, 8.04%, 9.04%, 9.45%, 9.14% respectively, and fat content 67.27%, 67.75%, 63.93%, 70.05%, 68.30% respectively. We detected the fatty acids composition, types and levels in walnuts oil by gas chromatography, each of them contained stearic （C 18：0）,oleic （C 18：1 n9c ）, linoleic （C 18：2n6c ）, 6 -linolenic （C 18B：3nc）. The order of various fatty acids contents from high to low was Linoleic acid, oleic acid, α -linolenic acid and stearic acid. In these five walnuts, stearic acid content were distributed in 2.36% to 2.80%, with no sig- nificant differences. Oleic acid content were relatively wide distribution range in 12.40% to 30.23%. Linoleic acid content distribution relatively concentrated, in 56.56% to 69.32%.α-linolenic acid content were relatively wide distribution range in 2.19% to 9.64%. The total unsaturated fatty acid content changed from 82.25% to 93.14%. The ratio of linoleic acid and α-linolenic acid is from 6.25 to 27.41.The ratio of American Howard and Xinjiang XinGuang is close to the desired ratio of body. Test results provides related technical parameters and theoretical basis for the development of deep processing of walnuts and new functional food. The paper aims at determining the total protein content,the total sugar content and the total fat content of five walnuts of U.S. Howard, Fenyang Zhonglin No. 1, Yunnan Niangqing, Gansu Zhouzhigenian, Xinjiang Xinguang by the Kjeldahl method, DNS method and Soxhlet extraction method. The protein content of them were 17.46%, 19.41%, 19.30%, 17.61%, 16.84% respectively, sugar content 8.1 1%, 8.04%, 9.04%, 9.45%, 9.14% respectively, and fat conte

关 键 词：核桃仁 营养成分 功能组分 检测与分析 

分 类 号：S664.1[农业科学—果树学]