云南澳洲坚果果实品质分析与综合评价  

Quality Analysis and Comprehensive Evaluation of the Fruit of Macadamia integrifolia Grown in Yunnan Province

作　　者：马尚玄 胡小静[4] 付镓榕 徐文婷 黄克昌[1,2,3] 魏元苗 杨悦雪 姜家泰 王家堂 贺熙勇 郭刚军[1,2,3] MA Shangxuan;HU Xiaojing;FU Jiarong;XU Wenting;HUANG Kechang;WEI Yuanmiao;YANG Yuexue;JIANG Jiatai;WANG Jiatang;HE Xiyong;GUO Gangjun(Yunnan Institute of Tropical Crops,Jinghong 666100,China;Yunnan Macadamia Agricultural Engineering Research Center,Jinghong 666100,China;Yunnan Technology Innovation Center of Woody Oil,Jinghong 666100,China;College of Notoginseng Medicine and Pharmacy,Wenshan University,Wenshan 663099,China;Yunnan Discovery Enterprise Group Macadamia Co.,Ltd.,Yingjiang 679311,China;Dehong Discovery Macadamia Co.,Ltd.,Mangshi 678400,China)

机构地区：[1]云南省热带作物科学研究所,云南景洪666100 [2]云南省澳洲坚果农业工程研究中心,云南景洪666100 [3]云南省木本油料技术创新中心,云南景洪666100 [4]文山学院三七医药学院,云南文山663099 [5]云南迪思企业集团坚果有限公司,云南盈江679311 [6]德宏迪思坚果开发有限公司,云南芒市678400

出　　处：《食品工业科技》2025年第7期259-271,共13页Science and Technology of Food Industry

基　　金：云南省重大科技专项计划(202202AE090006);云南省热带作物科技创新体系建设专项(RF2024-6);云南省创新引导与科技型企业培育计划(202404BP090014);云南省热带作物科学研究所青年成长基金项目(QNCZ2020-5);云南省科技人才和平台计划项目(202405AD350060);西双版纳州“雨林英才支持计划”项目;“兴滇英才支持计划”(2022-0068)。

摘　　要：为明确云南不同产区、不同品种澳洲坚果果实品质特性,建立果实品质综合评价模型。对云南3个主产区35个澳洲坚果样本果实性状、果仁理化与营养及功能性成分、氨基酸组成与相对含量进行测定,运用相关性分析、主成分分析及正交偏最小二乘判别分析对其进行综合评价。结果表明:云南不同产区、不同品种果实性状具有显著性差异(P<0.05),青皮果、壳果、果仁单重分别为13.85~30.48 g、5.92~11.68 g、1.87~3.75 g,壳果大果率为38.89%~100.00%,果仁大果率为10.00%~100.00%,出籽率为37.86%~72.41%,出仁率为25.18%~44.61%,缺陷果仁率为1.67%~17.00%,临沧地区坚果样本壳果、果仁大果率表现最佳,普洱地区坚果样本缺陷果仁率最高,亟需加强果园管理;35个样本理化与成分指标变异丰富,变异系数为4.49%~68.01%,总酚、多糖、总糖、果仁水分含量、灰分变异系数均大于10%,在样本间存在明显差异;35个样本均检测出17种氨基酸,其中药效氨基酸占比最大,占氨基酸总量的63.22%~73.36%。通过正交偏最小二乘判别分析得出,用于评判不同样本澳洲坚果品质特性的指标包括粗脂肪、出籽率、亮氨酸、壳果大果率、多糖、组氨酸、总糖、壳果单果重、丙氨酸、缬氨酸、苏氨酸、酪氨酸、天冬氨酸、果仁单果重。利用主成分分析建立澳洲坚果综合品质评价模型,在35个澳洲坚果样本中,综合品质最优的5个样本为普洱‘HVA4’、保山‘Nanya No.3’、保山‘HAES246’、保山‘HVA16’、普洱‘Own Choice’。该研究明确了云南澳洲坚果果实品质特性,建立综合品质评价模型,对澳洲坚果加工产品的品种筛选、品质调控提供重要参考。In order to ascertain the quality characteristics of macadamia nut from different regions and varieties in Yunnan so as to establish their comprehensive evaluation model.Thirty-five samples of macadamia nuts from 3 major production areas in Yunnan were selected to determine indicators of fruit characteristics and quality indexes including the composition and content of physicochemical,nutritional and functional components and amino acids in kernels.The quality of macadamia nuts was comprehensively evaluated by correlation analysis(FCOR),principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA).The results showed that there were significant differences in the fruit characteristics of 35 samples from different regions and varieties in Yunnan(P<0.05),and the single fruit weights of nut-in-husk,nut-in-shell and kernel were 13.85 g to 30.48 g,5.92 g to 11.68 g,and 1.87 g to 3.75 g,respectively,the large fruit rates of nut-in-shell and kernel were 38.89%to 100.00%and 10.00%to 100.00%,respectively,and the rates of seed,kernel yield and defect kernel were 37.86%to 72.41%,25.18%to 44.61%,and 1.67%to 17.00%,respectively.The large fruit rates of nut-in-shell and kernel of macadamia nut from Lincang producing areas in Yunnan were both highest,and the defect kernel rate of macadamia nut from Pu'er producing areas in Yunnan was highest,suggesting the necessity of strengthening orchard management.The results of variation analysis showed that 35 samples of macadamia nuts were rich in variation,the coefficient of variation ranging from 4.49%to 68.01%.The variation coefficient of contents of total phenol,polysaccharide,total sugar,kernel moisture and ash were all greater than 10%,which showed that there were significant differences between macadamia nuts samples.Seventeen kinds of amino acids were all detected in 35 samples of macadamia nuts,their medicinal amino acids accounted for 63.22%to 73.36%of the total amino acids with the largest proportions.Indicators used to evaluate the qualit

关 键 词：澳洲坚果 果实性状 理化、营养与功能性成分 正交偏最小二乘法 主成分分析 综合 评价 

分 类 号：S664.9[农业科学—果树学]