不同海拔下娘青核桃坚果性状及营养特征分析  

Analysis on nut characters and nutritional characteristics in ‘Nangqing’ walnut at different altitudes

作　　者：李俊南 梁林波 习学良 王高升 熊新武 LI Junnan;LIANG Linbo;XI Xueliang;WANG Gaosheng;XIONG Xinwu(Yangbi Walnut Research Institute,Yunnan Academy of Forestry,Yangbi 672500,Yunnan,China)

机构地区：[1]云南省林业科学院漾濞核桃研究院

出　　处：《经济林研究》2019年第4期44-49,共6页Non-wood Forest Research

基　　金：中央财政林业科技推广示范资金项目(云〔2017〕TG14号和云〔2016〕TG06号)

摘　　要：娘青核桃食味香甜,其丰产性和抗性均优良,适于栽培的海拔范围广。为了解栽培于不同海拔地区的核桃坚果品质,从而为娘青核桃种植地适宜海拔高度的选择、坚果及果仁加工利用的研究提供参考依据,研究了栽培于7个海拔梯度的坚果三径、单果质量、壳厚、出仁率等经济性状,对其脂肪、脂肪酸、蛋白质、氨基酸、矿物质元素含量及特征进行了分析。结果表明:海拔梯度对坚果外观指标三径的影响极显著,而对出仁率的影响不显著;随着海拔高度的增加,坚果果形越小,坚果果壳越薄;果仁营养品质方面,海拔高度对其蛋白质、非必需氨基酸、必需氨基酸、粗脂肪、饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸、亚麻酸的影响均显著,而对总氨基酸、a-亚麻酸的影响均不显著;海拔梯度与坚果中磷含量的相关性显著,而与其钙、锌、铁、钾含量的相关性均不显著;随着海拔高度的增加,坚果中总糖、粗纤维含量均逐渐升高,此两种营养元素含量在海拔高度为2500 m处均表现为最高。‘Niangqing’walnut has sweet kernel,high yield and good resistance,and a wide range of suitable cultivation altitude.In order to learn walnut nut quality at different altitudes,and to provide some references for choosing suitable altitude and processing&utilization of nut and kernel in‘Niangqing’walnut,economic characters of nuts planted at seven altitudes were researched,such as three diameters,single nut mass,shell thickness,and kernel rate,and contents and characteristics of fat,fatty acid,protein,amino acid,and mineral element were analyzed.The results showed that altitude gradient had very significant influences on three diameters of nut,but no significant influence on kernel rate.With increase of altitude,the smaller nut size,the thinner nut shell.At the aspect of nutritional quality of kernel,altitude had significant influences on protein,non-essential amino acids,essential amino acid,crude fat,saturated fatty acid,monounsaturated fatty acid,polyunsaturated fatty acid and linolenic acid,but no significant influence on total amino acid and a-linolenic acid.Altitude gradient had a significant correlation with phosphorus content in nut,but no significant correlation with contents of Ca,Zn,Fe and K.With increase of altitude,contents of total sugar and crude fiber were increased gradually,and their contents show the highest values at altitude of 2500 m.

关 键 词：核桃 海拔 营养特征 坚果性状 蛋白质 总糖 

分 类 号：S664.1[农业科学—果树学]