梵净山野生榛子营养成分分析  

Analysis of Nutritional Constituents of Wild Corylus heterophylla in Fanjingshan

作　　者：钱玺丞 杜晓静[1] 曾泽 桂干北 郁建生[1] QIAN Xi-cheng;DU Xiao-jing;ZENG Ze(Tongren Polytechnic College/State Ethnic Affairs Commission Key Laboratory of Chinese Veterinary Medicine,Tongren,Guizhou 554300)

机构地区：[1]铜仁职业技术学院/国家民委中兽药重点开放实验室,贵州铜仁554300

出　　处：《安徽农业科学》2024年第4期173-176,192,共5页Journal of Anhui Agricultural Sciences

基　　金：西部地区创新能力建设项目(发改办高技[2016]2195号);贵州省教育厅高校科技创新团队(黔教技[2023]097号);铜仁市科技计划项目(铜市科研[2021]34号);武陵山民族药研发创新及综合利用技术人才团队(tzkpt[2022]188-09号)。

摘　　要：[目的]探究梵净山野生榛子的主要营养及功效成分,揭示梵净山野生榛子的营养价值,为梵净山野生榛子的食用开发提供参考。[方法]采用食品安全国家标准中相关方法,测定脂肪、蛋白质、碳水化合物、淀粉、维生素、脂肪酸、氨基酸等成分含量。[结果]梵净山野生榛子脂肪含量较高,达57.40%;蛋白质含量次之,为21.50%;碳水化合物含量12.90%;4种脂肪酸中,不饱和脂肪酸含量最高,占脂肪酸总量的75.80%;8种元素中常量元素钾的含量最高,微量元素以锰的含量最高;维生素中B族维生素较丰富,VE含量最高为163 mg/kg;必需氨基酸占总氨基酸的24.49%,必需氨基酸/非必需氨基酸(NEAA)为0.32,低于FAO/WHO提出的参考值;药用氨基酸含量丰富,9种药用氨基酸合计16.22%,占氨基酸总量的74.68%;鲜味和甜味氨基酸含量占呈味氨基酸的62.06%,鲜味氨基酸中Glu的RCT值为1200,对风味的贡献度最大。[结论]梵净山野生榛子营养成分丰富,是一种优质的功能性药食两用植物资源,具有广阔的开发前景。[Objective]In order to explore the main nutrition and functional components of Fanjingshan wild Corylus heterophylla,and to reveal the nutritional value of Fanjingshan wild hazelnut.[Method]The contents of fat,protein,carbohydrate,starch,vitamin,fatty acid,amino acid and other components were determined by the relevant methods in the national food safety standards.[Result]The fat content of Fanjingshan wild Corylus heterophylla was higher(57.40%),followed by protein content(21.50%)and carbohydrate content(12.90%);the content of unsaturated fatty acids was the highest,accounting for 75.80%of the total fatty acids;among the eight elements,the content of potassium was the highest,and the content of manganese was the highest;Vitamin B is rich,the highest content of V E is 163 mg/kg;the essential amino acids accounted for 24.49%of the total amino acids,and the essential amino acids/non-essential amino acids(NEAA)was 0.32,lower than the reference value proposed by FAO/WHO;the content of medicinal amino acids is rich,9 kinds of medicinal amino acids total 16.22%,accounting for 74.68%of the total amino acids;the content of umami and sweet amino acids accounted for 62.06%of the flavoured amino acids,and the RCT value of Glu in umami amino acids was 1200,which contributed the most to the flavor.[Conclusion]The wild hazelnut in Fanjingshan is a kind of high quality functional medicinal and edible plant resources,which has a broad development prospect.

关 键 词：梵净山 榛子 营养成分 脂肪酸 氨基酸 

分 类 号：TS201.4[轻工技术与工程—食品科学]