新疆核桃品种间品质差异比较
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摘要
为探究新疆不同核桃品种的品质差异,合理利用新疆核桃资源,本研究对新疆11个核桃品种的营养品质(包括脂肪、碘价、脂肪酸、维生素E、还原糖、纤维素、总糖、单宁和蛋白质各组分)和外观品质(包括果形指数、单果重、壳厚度、出仁率)进行测定,利用方差分析法对各核桃品种的品质进行比较。结果表明不同核桃品种间品质存在差异,从营养品质来看,可以从中筛选出3个高脂肪品种即纸皮、浑巴士和新巨丰,1个高维生素E含量品种即新温81号,2个高蛋白品种即新温81号和新萃丰;纸皮、温138号外观品质较优,出仁率较高的品种有新温81号、温138号、新179号和纸皮。综合各品质,筛选出品质较好的品种有纸皮、扎71号和新温81号。
In order to explore the quality difference of different walnut varieties in Xinjiang and make rational use of walnut resources in Xinjiang, the nutritional quality(including fat, iodine value, fatty acid, vitamin E, reducing sugar, cellulose, total sugar, tannin and protein components) and appearance quality(including fruit shape index, protein content) of 11 varieties of walnut in Xinjiang were studied. Fruit weight, shell thickness and kernel yield were measured. In this regard, variance analysis was adopted to make comparison over the quality of different walnut varieties. The results showed that the quality varies according to walnut varieties. Three varieties with high content of vitamin E, such as Xinwen 81, Xinwen 81 and Xincuifeng, were selected from the three varieties with high fat content, such as Zhipi, Hunbashi and Xinjufeng. The results showed that there were three varieties had high content of vitamin E, such as Xinwen 81 and Xincuifeng. Besides, the appearance quality of Zhipi and Wen 138 was better, and the walnut varieties with higher kernel rate were Xinwen 81, Wen 138, Xin 179 and Zhipi. Finally, according to the comprehensive quality, the varieties with better quality were selected, such as Zhipi, Zha 71 and Xinwen 81.
In order to explore the quality difference of different walnut varieties in Xinjiang and make rational use of walnut resources in Xinjiang, the nutritional quality(including fat, iodine value, fatty acid, vitamin E, reducing sugar, cellulose, total sugar, tannin and protein components) and appearance quality(including fruit shape index, protein content) of 11 varieties of walnut in Xinjiang were studied. Fruit weight, shell thickness and kernel yield were measured. In this regard, variance analysis was adopted to make comparison over the quality of different walnut varieties. The results showed that the quality varies according to walnut varieties. Three varieties with high content of vitamin E, such as Xinwen 81, Xinwen 81 and Xincuifeng, were selected from the three varieties with high fat content, such as Zhipi, Hunbashi and Xinjufeng. The results showed that there were three varieties had high content of vitamin E, such as Xinwen 81 and Xincuifeng. Besides, the appearance quality of Zhipi and Wen 138 was better, and the walnut varieties with higher kernel rate were Xinwen 81, Wen 138, Xin 179 and Zhipi. Finally, according to the comprehensive quality, the varieties with better quality were selected, such as Zhipi, Zha 71 and Xinwen 81.
引文
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[11]强伟,王洪伦,周昌范,等.考马斯亮蓝G-250染色法测定柠条锦鸡儿种子中可溶性蛋白含量[J].氨基酸和生物资源,2011(3):74-76QIANG Wei,WANG Honglun,ZHOU Changfan,et al.Determination of protein contents from caragana korshinskii kom.seeds using coomassie brilliant blue G-250 dyeing[J].Biotic Resources,2011(3):74-76
[12]姚立虎,徐茜.蒽酮比色法测食品总糖含量的简化研究[J].食品工业,1992(3):40-42YAO Lihu,XU Qian.A simplified method for determination of total sugar content in food by anthrone colorimetry[J].The Food Industry,1992(3):40-42
[13]翁霞,辛广,李云霞.蒽酮比色法测定马铃薯淀粉总糖的条件研究[J].食品研究与开发,2013,17:86-88WENG Xia,XIN Guang,LI Yunxia.Study on determination conditions of total sugar from potato starch by anthrone colorimetry[J].Food Research and Development,2013,17:86-88
[14]周春丽,钟贤武,范鸿冰,等.果蔬及其制品中可溶性总糖和还原糖的测定方法评价[J].食品工业,2012(5):89-92ZHOU Chunli,ZHONG Xianwu,FAN Hongbing,et al.Evaluation of different determination of water-soluble total sugar and reducing sugar in fruit and vegetable [J].The Food Industry,2012(5):89-92
[15]赵都利,许萱,许玉璋.棉纤维中可溶性糖和纤维素含量的测定方法[J].棉花科学,1987,Z1:65-66ZHAO Duli,XU Xuan,XU Yuzhang.Method for the determination of soluble sugar and cellulose in cotton fibers[J].Cotton Sciences,1987,Z1:65-66
[16]李助乐.山核桃种仁油脂提取及其抗氧化作用的研究[D].合肥:安徽农业大学,2008LI Zhule.Study on extraction and antioxidative function of Carya.cathayensis sarg nut oil[D].Hefei:Anhui Agricultural University,2008
[17]李华,艾尼瓦尔·阿不都拉,阿合买提·毛丽哈.油脂碘价的快速测定方法[J].精细化工,1999,3(3):26-28LI Hua,Anival abdollah,Almaty Maori.A fast determination method of lodine value of oil and fat[J].Fine Chemicals,1999,3(3):26-28
[18]史瑞和.土壤农化分析[M].北京:农业出版社,1986:282-283 SHI Ruihe.Soil agrochemical analysis[M].Beijing:Agriculture Press,1986:282-283
[19]高瑞萍,彭见林,刘辉,等.脂肪酸分析方法研究进展[J].食品工业科技,2011(8):473-477GAO Ruiping,PENG Jianlin,LIU Hui,et al.Progress in analysis methods of fatty acids[J].Science and Technology of Food Industry,2011(8):473-477
[20]黄月华.脂肪酸分析结合化学计量学识别9种植物油脂[D].河南工业大学,2010HUANG Yuehua.Identification of vegetable oils and fats by fatty acid analysis and chemometric techniques[D].He′nan University of Technology,2010
[21]吴越.植物油中不饱和脂肪酸的分析与提取[D].长沙:湖南师范大学,2014WU Yue.Analysis and extraction of unsaturated fatty acids in vegetable oil[D].Changsha:Hunan Normal University,2014
[22]刘志辉,蔡杏姗,竺澎波,等.应用气相色谱技术分析全细胞脂肪酸快速鉴定分枝杆菌[J].中华结核和呼吸杂志,2005(6):403-406LIU Zhihui,CAI Xingshan,ZHU Pengbo,et al.Study on spec ie s identification of mycobac teria by gas chromatography analysis of whole-cell fatty acid[J].Chinese Journal of Tuberculosis and Respiratory Diseases,2005(6):403-406
[23]Amaral JS,Casal S,Oliveira BPP,et al.Development and evaluation of a normal phase liquid chromatographic method for the determination of tocopherols and tocotrienols in walnuts[J].Journal of Liquid Chromatography & Related Technologies,2005,28:785-795
[24]寇立娟,李兰晓,王明林.反相高效液相色谱法快速测定植物油中的维生素E[J].中国食物与营养,2006(12):42-43KOU Lijuan,LI Lanxiao,WANG Minglin.Rapid determination of vitamin E in vegetable oil by reversed-phase high performance liquid chromatography[J].Food and Nutrition in China,2006(12):42-43
[25]李桂华,代红丽,傅黎敏.高压液相色谱法测定我国大豆种子中维生素E含量[J].中国粮油学报,2006,21(3):292-295LI Guihua,DAI Hongli,FU Limin.The Determination of vitamin E content of soybean seeds in China with HPLC[J].Journal of the Chinese Cereals and Oils Association,2006,21(3):292-295
[26]孙翠.核桃(Juglans regia L.)坚果仁维生素E含量分析及jrMPBQ基因克隆[D].泰安:山东农业大学,2010SUN Cui.Study on tocopherol content determination of kernel and jrMPBQ gene cloning in walnut(Juglans regia L.) [D].Taian:Shandong Agricultural University,2010
[27]孙翠,李永涛,王明林,等.核桃仁维生素E含量分析研究[J].中国粮油学报,2011(6):45-51SUN Cui,LI Yongtao,WANG Minglin,et al.The analysis for tocopherol content of kernel in juglans[J].Journal of the Chinese Cereals and Oils Association,2011(6):45-51
[28] 汪东峰.食品化学[M].北京:化学工业出版社,2009WANG Dongfeng.Food chemistry[M].Beijing:Chemical Industry Press,2009
[29]章志远,丁兴萃,崔逢欣,等.感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系[J].食品科学,2017,38(5):167-173ZHANG Zhiyuan,DING Xingcui,CUI Fengxin,et al.Identification of bitter and astringent components in ma bamboo shoots and their relationship with taste by sensory evaluation[J].Food Science,2017,38(5):167-173
[30]刘朝霞,刘青,李荀,等.葡萄酒中单宁含量调查与口感关系的分析[J].食品安全质量检测学报,2014,5(7):2226-2230LIU Zhaoxia,LIU Qing,LI Xun,et al.Investigation of the relationship of content of tannins and taste of the grape wine[J].Journal of Food Safety & Quality,2014,5(7):2226-2230.
[2]张强,虎海防,李西萍.七个新疆良种核桃品质评价分析[J].北方园艺,2010(19)16-17ZHANG Qiang,HU Haifang,LI Xiping.The evaluation and analysis of seven improved varieties of the walnut in Xinjiang[J].Northern Horticulture,2010(19)16-17
[3]苏彦苹,赵爽,王明,等.8个新疆早实核桃优株坚果品质变异分析及综合评价[J].河北农业大学学报,2016,39(3):31-36SU Yanping,ZHAO Shuang,WANG Ming,et al.variation analysis and comprehensive evaluation on nut quality of precocious walnuts trains in Xinjiang[J].Journal of Agricultural University of Hebei,2016,39(3):31-36
[4]王根宪,冀宏山,王善振,等.早实核桃主要新品种坚果品质及营养成分测定初报[J].落叶果树,2000(2):16-17WANG Gengxian,JI Hongshan,WANG Shanzheng,et al.Preliminary report on the quality and nutritional composition determination of main new varieties of early-fruiting walnuts[J].Deciduous Fruits,2000(2):16-17
[5]虎海防,郑伟华,张强,等.新疆6个核桃品种种仁主要营养成分比较分析[J].新疆农业科学,2010,47(6):1122-1125HU Haifang,ZHENG Weihua,ZHANG Qiang,et al.Comparative analysis on main nutrient components in the kernel of six walnut varieties in Xinjiang[J].Xinjiang Agricultural Sciences,2010,47(6):1122-1125
[6]张琦,程滨,赵瑞芬,等.不同品种核桃外观品质和矿质养分含量的比较研究[J].中国农学通报,2011,27(4):301-305 ZHANG Qi,CHENG Bin,ZHAO Ruifen,et al.Comparative research on nut qualities and mineral nutrient content in different walnut cultivars[J].Chinese Agricultural Science Bulletin,2011,27(4):301-305
[7]张美勇,徐颖,刘嘉芬,等.核桃不同品种果实坚果品质分析[J].中国农学报,2008,24(12):313-316ZHANG Meiyong,XU Ying,LIU Jiafen,et al.Analyses the nut qualities of different walnut cultivars[J].Journal of Agriculture,2008,24(12):313-316
[8]贾昌路,张锐利,张宏,等.新疆阿克苏地区核桃品质分析[J].江苏农业科学,2016,44(4):351-354JIA Changlu,ZHANG Ruili,ZHANG Hong,et al.Analysis of walnut quality in Aksu region,Xinjiang[J].Jiangsu Agricultural Sciences,2016,44(4):351-354
[9]虎海防,孙丽,刘凤兰,等.新疆与内地核桃品种的品质差异分析[J].新疆农业科学,2013(11):2060-2066HU Haifang,SUN Li,LIU Fenglan,et al.Comparison of the difference in quality of walnut in Xinjiang and the hinterland[J].Xinjiang Agricultural Sciences,2013(11):2060-2066
[10]孙祥彬.阿克苏的气候[J].气象,1980(11):29-30SUN Xiangbin.The climate of Aksu[J].Weather,1980(11):29-30
[11]强伟,王洪伦,周昌范,等.考马斯亮蓝G-250染色法测定柠条锦鸡儿种子中可溶性蛋白含量[J].氨基酸和生物资源,2011(3):74-76QIANG Wei,WANG Honglun,ZHOU Changfan,et al.Determination of protein contents from caragana korshinskii kom.seeds using coomassie brilliant blue G-250 dyeing[J].Biotic Resources,2011(3):74-76
[12]姚立虎,徐茜.蒽酮比色法测食品总糖含量的简化研究[J].食品工业,1992(3):40-42YAO Lihu,XU Qian.A simplified method for determination of total sugar content in food by anthrone colorimetry[J].The Food Industry,1992(3):40-42
[13]翁霞,辛广,李云霞.蒽酮比色法测定马铃薯淀粉总糖的条件研究[J].食品研究与开发,2013,17:86-88WENG Xia,XIN Guang,LI Yunxia.Study on determination conditions of total sugar from potato starch by anthrone colorimetry[J].Food Research and Development,2013,17:86-88
[14]周春丽,钟贤武,范鸿冰,等.果蔬及其制品中可溶性总糖和还原糖的测定方法评价[J].食品工业,2012(5):89-92ZHOU Chunli,ZHONG Xianwu,FAN Hongbing,et al.Evaluation of different determination of water-soluble total sugar and reducing sugar in fruit and vegetable [J].The Food Industry,2012(5):89-92
[15]赵都利,许萱,许玉璋.棉纤维中可溶性糖和纤维素含量的测定方法[J].棉花科学,1987,Z1:65-66ZHAO Duli,XU Xuan,XU Yuzhang.Method for the determination of soluble sugar and cellulose in cotton fibers[J].Cotton Sciences,1987,Z1:65-66
[16]李助乐.山核桃种仁油脂提取及其抗氧化作用的研究[D].合肥:安徽农业大学,2008LI Zhule.Study on extraction and antioxidative function of Carya.cathayensis sarg nut oil[D].Hefei:Anhui Agricultural University,2008
[17]李华,艾尼瓦尔·阿不都拉,阿合买提·毛丽哈.油脂碘价的快速测定方法[J].精细化工,1999,3(3):26-28LI Hua,Anival abdollah,Almaty Maori.A fast determination method of lodine value of oil and fat[J].Fine Chemicals,1999,3(3):26-28
[18]史瑞和.土壤农化分析[M].北京:农业出版社,1986:282-283 SHI Ruihe.Soil agrochemical analysis[M].Beijing:Agriculture Press,1986:282-283
[19]高瑞萍,彭见林,刘辉,等.脂肪酸分析方法研究进展[J].食品工业科技,2011(8):473-477GAO Ruiping,PENG Jianlin,LIU Hui,et al.Progress in analysis methods of fatty acids[J].Science and Technology of Food Industry,2011(8):473-477
[20]黄月华.脂肪酸分析结合化学计量学识别9种植物油脂[D].河南工业大学,2010HUANG Yuehua.Identification of vegetable oils and fats by fatty acid analysis and chemometric techniques[D].He′nan University of Technology,2010
[21]吴越.植物油中不饱和脂肪酸的分析与提取[D].长沙:湖南师范大学,2014WU Yue.Analysis and extraction of unsaturated fatty acids in vegetable oil[D].Changsha:Hunan Normal University,2014
[22]刘志辉,蔡杏姗,竺澎波,等.应用气相色谱技术分析全细胞脂肪酸快速鉴定分枝杆菌[J].中华结核和呼吸杂志,2005(6):403-406LIU Zhihui,CAI Xingshan,ZHU Pengbo,et al.Study on spec ie s identification of mycobac teria by gas chromatography analysis of whole-cell fatty acid[J].Chinese Journal of Tuberculosis and Respiratory Diseases,2005(6):403-406
[23]Amaral JS,Casal S,Oliveira BPP,et al.Development and evaluation of a normal phase liquid chromatographic method for the determination of tocopherols and tocotrienols in walnuts[J].Journal of Liquid Chromatography & Related Technologies,2005,28:785-795
[24]寇立娟,李兰晓,王明林.反相高效液相色谱法快速测定植物油中的维生素E[J].中国食物与营养,2006(12):42-43KOU Lijuan,LI Lanxiao,WANG Minglin.Rapid determination of vitamin E in vegetable oil by reversed-phase high performance liquid chromatography[J].Food and Nutrition in China,2006(12):42-43
[25]李桂华,代红丽,傅黎敏.高压液相色谱法测定我国大豆种子中维生素E含量[J].中国粮油学报,2006,21(3):292-295LI Guihua,DAI Hongli,FU Limin.The Determination of vitamin E content of soybean seeds in China with HPLC[J].Journal of the Chinese Cereals and Oils Association,2006,21(3):292-295
[26]孙翠.核桃(Juglans regia L.)坚果仁维生素E含量分析及jrMPBQ基因克隆[D].泰安:山东农业大学,2010SUN Cui.Study on tocopherol content determination of kernel and jrMPBQ gene cloning in walnut(Juglans regia L.) [D].Taian:Shandong Agricultural University,2010
[27]孙翠,李永涛,王明林,等.核桃仁维生素E含量分析研究[J].中国粮油学报,2011(6):45-51SUN Cui,LI Yongtao,WANG Minglin,et al.The analysis for tocopherol content of kernel in juglans[J].Journal of the Chinese Cereals and Oils Association,2011(6):45-51
[28] 汪东峰.食品化学[M].北京:化学工业出版社,2009WANG Dongfeng.Food chemistry[M].Beijing:Chemical Industry Press,2009
[29]章志远,丁兴萃,崔逢欣,等.感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系[J].食品科学,2017,38(5):167-173ZHANG Zhiyuan,DING Xingcui,CUI Fengxin,et al.Identification of bitter and astringent components in ma bamboo shoots and their relationship with taste by sensory evaluation[J].Food Science,2017,38(5):167-173
[30]刘朝霞,刘青,李荀,等.葡萄酒中单宁含量调查与口感关系的分析[J].食品安全质量检测学报,2014,5(7):2226-2230LIU Zhaoxia,LIU Qing,LI Xun,et al.Investigation of the relationship of content of tannins and taste of the grape wine[J].Journal of Food Safety & Quality,2014,5(7):2226-2230.
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