摘要
测定娘青核桃坚果及果仁的主要营养成分,并对油脂脂肪酸和蛋白质氨基酸进行综合评价,以期为娘青核桃加工利用提供科学依据。在娘青核桃主产区采集样品,对果仁主要内含营养物质脂肪酸、氨基酸、矿质元素等进行测量分析。娘青核桃果仁粗脂肪含量为60. 6%,油脂SFA∶MUFA∶PUFA为1∶4∶7。蛋白质含量为20. 8%,必需氨基酸指数(EAAI)为34. 14。通过对粗脂肪、蛋白质、矿物质元素、脂肪酸等营养成分分析,亚油酸、亚麻酸的比例符合健康食用油的标准,蛋白质含量较高,在精深加工方面具有很高的利用价值。
The main nutritional components of‘Niangqing’walnut were determined,and oil,aliphatic,protein and amino acid were evaluated to provide scientific basis for processing and utilization of‘Niangqing’walnut.The fatty acids,amino acids and mineral elements of‘Niangqing’nut were measured and analyzed.The crude fat content of kernel was 60.6%,the fat SFA∶MUFA∶PUFA was 1∶4∶7,and the protein content was 20.8%,EAAI was 34.14.Through the analysis of nutritional components including crude fat,protein,mineral element,fatty acid,the proportion of linoleic acid and linolenic acid accorded with the standard of healthy edible oil,the content of protein was high,which had high utilization value in deep processing.
作者
李俊南
苏连波
赵阡池
熊新武
习学良
梁林波
陈勤
LI Jun-nan;SU Lian-bo;ZHAO Qian-chi;XIONG Xin-wu;XI Xue-liang;LIANG Lin-bo;CHEN Qin(Industry Technology for Walnut of Provincial Innovation TeamYangbiWalnut Research Institute Under Yunnan Academy of Forestry,Yangbi 672500,China)
出处
《中国食物与营养》
2019年第4期55-58,共4页
Food and Nutrition in China
基金
中央财政林业科技推广"娘青核桃在高海拔区(2 200m以上)推广示范"(项目编号:云〔2016〕TG06)
云南省林业科技推广"娘青核桃在高海拔区(2 200m以上)推广示范"(项目编号:〔2016〕ts03)
关键词
娘青核桃
脂肪酸
氨基酸
营养评价
‘Niangqing’walnut
amino acid
nutritional evaluation
