摘要
以晋中市优良核桃品种为试材,通过对核桃仁营养成分的研究,探讨不同核桃品种之间营养品质的变化。结果表明:左权绵核桃营养品质的变异系数较大,遗传多样性丰富,优选核桃品种营养品质的变异系数较小,品种化进程强;左权绵核桃的脂肪含量普遍较高,昔阳乡土品种的亚油酸、a-亚麻酸较高,营养配比俱佳,优选核桃品种的蛋白质含量较高。
This paper analyzed nutritional quality of walnut and compared nutrition contents among different walnut cuhivars in Jinzhong. Regarding the nutritional quality, the results showed that the variation coefficient of soft walnut cuhivars in Zuoquan was larger than that of premium walnut cultivars, and had good genetic diversity. The fat content of soft walnut cultivars in Zuoquan was apparently higher than that of other cuhivars, the linolenic acid and α-linolenic acid of Xiyang walnut cultivars were higher than those of other cuhivars, and the protein content of the premium cultivars was higher than that of other cultivars.
出处
《中国农学通报》
2017年第18期134-140,共7页
Chinese Agricultural Science Bulletin
基金
山西省农业攻关项目"抗晚霜核桃选育"(20130311022-7)
晋中市农业攻关项目"晋中市核桃种质资源调查及筛选"(N1502)
关键词
核桃
品种
营养
脂肪酸
晋中
walnut
cultivars
nutrition
fatty acid
Jinzhong
