摘要
目的分析评价新疆不同品种巴旦木的营养品质差异。方法选取新疆种植的19种巴旦木作为研究对象,测定其宏量和微量营养素、脂肪酸、氨基酸、活性物质等组分含量,并在主成分分析的基础上对19种巴旦木的品质进行综合评价。结果巴旦木中蛋白质含量为22.34 g/100 g、脂肪含量为35.93%、碳水化合物含量为35.76%;测定出酒石酸、富马酸、柠檬酸3种有机酸,其含量均值分别为217、3.98和197 g/kg;总多酚和总黄酮的含量范围分别为0.54~1.94mg/g和1.42~15.79mg/g;油酸和亚油酸是巴旦木中的主要脂肪酸,其占比平均值分别为73%和18%;在巴旦木中检测出18种氨基酸,其中谷氨酸含量最高(4.97g/100g),蛋氨酸含量最低(0.08 g/100 g);巴旦木中的主要矿物质为钾(705 mg/100 g)、磷(484 mg/100 g)、镁(268 mg/100 g)、钙(264 mg/100 g);主成分分析结果表明,巴旦木中营养成分含量的前4个主成分的累计方差贡献率达86.60%,丙氨酸、异亮氨酸、亮氨酸、苯丙氨酸、精氨酸、油酸、亚油酸、棕榈油酸、蛋氨酸和脯氨酸是鉴定巴旦木营养品质的重要指标。结论新疆巴旦木不同品种之间各营养成分存在差异,脂肪酸和氨基酸的组成及含量是评价巴旦木品质的主要参数。
Objective To analyze and evaluate the nutritional quality of different varieties of almonds in Xinjiang.Methods The 19 kinds of varieties of almonds grown in Xinjiang were selected as the research objects.The content of macronutrients and micronutrients,fatty acids,amino acids and active substances were determined.Based on principal component analysis,a comprehensive evaluation of the quality of the 19 kinds of varieties of almonds was conducted.Results The protein content of almonds was 22.34 g/100 g,the fat was 35.93%,and the carbohydrate content was 35.76%.The 3 kinds of organic acids,namely tartaric acid,fumaric acid and citric acid,were detected,with average content of 217,3.98 and 197 g/kg,respectively.The content ranges of total polyphenols and total flavonoids were 0.54-1.94 mg/g and 1.42-15.79 mg/g,respectively.Oleic acid and linoleic acid were the main fatty acids in almonds,with average proportions of 73%and 18%,respectively.The 18 kinds of amino acids were detected in almonds,among which glutamic acid had the highest content(4.97 g/100 g),and methionine had the lowest content(0.08 g/100 g).The main minerals in almonds were potassium(705 mg/100 g),phosphorus(484 mg/100 g),magnesium(268 mg/100 g)and calcium(264 mg/100 g).The results of principal component analysis indicated that the cumulative variance contribution rate of the first 4 principal components of the nutritional components in almonds was 86.60%.Alanine,isoleucine,leucine,phenylalanine,arginine,oleic acid,linoleic acid,palmitoleic acid,methionine and proline were important indicators for identifying the nutritional quality of almonds.Conclusion There are differences in the nutritional components among different varieties of Xinjiang almonds,and the composition and content of fatty acids and amino acids are the main parameters for evaluating almond quality.
作者
孙涛
刘敏
王贤
杨睿娜
李静
周晓龙
车会莲
SUN Tao;LIU Min;WANG Xian;YANG Rui-Na;LI Jin;ZHOU Xiao-Long;CHE Hui-Lian(Laboratory of Quality and Safety Risk Assessment for Agro-products of Ministry of Agriculture and Rural Affairs,Key Laboratory of Agro-products Quality and Safety of Xinjiang,Institute of Quality Standards&Testing Technology for Agro-products,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品安全质量检测学报》
2025年第11期234-244,共11页
Journal of Food Safety and Quality
基金
新疆现代农牧业发展高层次人才项目(2022SNGGGCC029)
新疆维吾尔自治区重点研发项目(2022B30006)
新疆维吾尔自治区重点研发项目(2024B02018)
新疆科技特派员引导项目(2024KY029)
核桃多元化加工技术推广应用项目。
关键词
巴旦木
营养组分
活性物质
主成分分析
almonds
nutrition component
active substance
principal component analysis
