李瑞,刘云,阚欢,郝佳波,毛云玲,陆斌.云南17种核桃仁主要营养成分测定及脂肪酸研究[J].包装工程,2019,40(7):19-25.
LI Rui,LIU Yun,KAN Huan,HAO Jia-bo,MAO Yun-ling,LU Bin.Determination of Main Nutrient Components and Fatty Acids in 17 Kinds of Walnut Kernels in Yunnan[J].Packaging Engineering,2019,40(7):19-25. |
| 云南17种核桃仁主要营养成分测定及脂肪酸研究 |
| Determination of Main Nutrient Components and Fatty Acids in 17 Kinds of Walnut Kernels in Yunnan |
| 投稿时间：2018-12-04 修订日期：2019-04-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.07.003 |
| 中文关键词: 核桃仁 营养成分 总糖 蛋白质 粗脂肪 脂肪酸 |
| 英文关键词: walnut nutritional components total sugar protein crude fat fatty acid |
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| 中文摘要: |
| 目的 选取云南17个产地的核桃仁为研究对象，测定核桃仁中的主要营养成分，并研究脂肪酸的种类及各脂肪酸的含量。方法 依据GB 5009.7—2016测定总糖含量，依据GB 5009.5—2016测定蛋白质含量，依据GB 5009.6—2016测定粗脂肪含量，依据GB 5009.168—2016测定脂肪酸含量。结果 云南17个产地核桃仁中糖类的质量分数为2.54%，蛋白质的质量分数为18.42%，粗脂肪的质量分数为66.44%，其脂肪酸多为不饱和脂肪酸，主要由油酸和亚油酸构成。娘青（漾濞）脂肪酸含量最高，质量分数为92.23%，曲仁1号（会泽会珠）脂肪酸含量最低，质量分数为88.65%。核桃仁中多不饱和脂肪酸n-6系列与n-3系列的质量比为8.49︰1，基本符合联合国粮农组织提出的推荐值（(5～10)︰1）。所测脂肪酸中α-亚麻酸的变异系数最大，为29.41%，亚油酸变异系数最小，为9.89%。17个产地核桃仁中大沙壳（江川雄美）的多不饱和脂肪酸（PUFA）与饱和脂肪酸（SAF）的质量比值最高，为14.89，是降血脂作用最明显、脂肪酸性质评价最佳的核桃仁。结论 通过对云南不同品种核桃仁进行测定分析可知，云南核桃仁的营养成分丰富，且有利于品种优选，具有深入开发及加工利用的价值。 |
| 英文摘要: |
| The work aims to determine the main nutrients in walnut kernels and to study the types and contents of fatty acids by selecting walnut kernels from 17 producing areas in Yunnan as the research object.The contents of total sugar, protein, crude fat and fatty acid were determined based on GB 5009.7—2016, GB 5009.5—2016, GB 5009.6—2016 and GB 5009.168—2016.The mass fractionof sugar, protein and crude fat in walnuts from 17 producing areas of Yunnan was 2.54%, 18.42%, and 66.44%. The fatty acids weremostly unsaturated fatty acids, mainly composed of oleic acid and linoleic acid. The content of fatty acid in Niangqing (Yangbi) was the highest with mass fraction of 92.23%. The content of fatty acid in Quren No.1 (Huizehuizhu) was the lowest, with mass fraction of 88.65%. The average ratio of polyunsaturated fatty acids n-6 series to n-3 series in walnut kernels was 8.49︰1, which wasbasically in line with the recommendations of the UN Food and Agriculture Organization ((5～10)︰1). The coefficient of variation of fatty acid α-linolenic acid was the highest, 29.41%, and the coefficient of variation of linoleic acid was the smallest, 9.89%. The ratio of PUFA/SAF of the large sand shell (JiangchuanXiongmei) was the highest, 14.89% and such walnut kernel was the best to lower blood fat and evaluate fatty acid properties.According to the analysis of different varieties of walnuts in Yunnan, Yunnan walnut kernels are rich in nutrients and beneficial to varieties, and have the value of in-depth development, processing and utilization. |
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