4种鲜食坚果营养成分比较分析  

Comparative Analysis on Nutritional Components of Four Fresh Nuts

作　　者：贾志国[1] 潘红 张丽[1] JIA Zhiguo;PAN Hong;ZHANG Li(College of Agriculture and Forestry Science and Technology,Hebei North University,Zhangjiakou,Hebei 075000,China)

机构地区：[1]河北北方学院农林科技学院,河北张家口075000

出　　处：《贵州农业科学》2022年第3期103-108,共6页Guizhou Agricultural Sciences

基　　金：河北省重点研发计划项目“冀北鲜食榛子、板栗种质资源评价及开发利用研究”(18227502D);河北省科技计划项目“平欧杂种榛在冀西北地区的引种及耐旱性研究”(16236802D-8);河北北方学院校级科研项目“平欧杂种榛开花生物学及果实生长发育规律研究”(2019)。

摘　　要：【目的】探明4种鲜食坚果营养成分及食用价值,为坚果的鲜食开发利用提供参考。【方法】选用新鲜采摘的榛子、核桃、向日葵,文冠果为试验材料,测定其可溶性蛋白、可溶性糖、淀粉及17种氨基酸的含量和组成,并对4种鲜食坚果的营养成分及食用价值进行比较分析。【结果】鲜食榛子的可溶性蛋白、可溶性糖及淀粉含量均高于其他3种坚果,其中,榛子与向日葵和文冠果差异显著;4种鲜食坚果的必需氨基酸含量依次为:向日葵>榛子>核桃>文冠果,必需氨基酸占氨基酸总量的百分比以榛子最高,达32.8%;鲜食榛子、向日葵、核桃的鲜味和甜味氨基酸占比均高于文冠果,其中,鲜味氨基酸榛子占比最高,甜味氨基酸向日葵占比最高,苦味氨基酸文冠果占比最高;鲜食榛子、向日葵、核桃的呈味优于文冠果。【结论】不同鲜食坚果营养成分差异较大,鲜食榛子7种必需氨基酸占比最高,含有丰富的蛋白质和碳水化合物,具有广阔的开发前景。【Objective】The nutritional components and edible value of four fresh nuts are discussed to provide a reference for the development and utilization of fresh nuts.【Method】Taking freshly picked hazelnut,walnut,sunflower and Xanthoceras sorbifolium as tested materials,the soluble protein,soluble sugar,starch and 17 amino acids contents and components are determined,and then the nutritional components and edible value of four fresh nuts are compared and analyzed.【Result】The soluble protein,soluble sugar and starch contents of hazelnut are higher than those of the other three nuts,and those content in hazelnut is significantly different from those content in sunflower and X.sorbifolium.The essential amino acid contents in four fresh nuts follows sunflower>hazelnut>walnut>X.sorbifolium.The percentage of essential amino acids in total amino acid is the highest in hazelnut,reaching 32.8%.The percentage of delicious amino acid and sweet amino acid in fresh hazelnut,sunflower and walnut is higher than those in X.sorbifolium.The percentage of delicious amino acid is the highest in hazelnut,and the percentage of sweet amino acid is the highest in sunflower.The percentage of bitter amino acid is the highest in X.sorbifolium.The flavor of hazelnut,sunflower and walnut is better than that of X.sorbifolium.【Conclusion】There are significant differences in nutritional components among different fresh nuts.Fresh hazelnut has the highest proportion of seven essential amino acid and contains abundant protein and carbohydrate,which has a very broad development prospects.

关 键 词：榛 鲜食坚果 向日葵 文冠果 核桃 营养成分 

分 类 号：S664[农业科学—果树学]