三种棕榈植物的热值及灰分含量比较研究

Comparison of caloric values and ash contents in three palm species

通过测定厦门的三种棕榈植物布迪椰子、油棕和沼地棕的不同组分的热值和灰分含量。结果表明,布迪椰子各组分干重热值和去灰分热值由大到小的顺序为成熟叶>细根>幼叶>粗根>根茎>叶柄;油棕的为成熟叶>粗根>细根>幼叶>叶柄>根茎;沼地棕的为成熟叶>粗根>细根>幼叶>叶柄。布迪椰子的灰分含量高低顺序为细根>粗根>根茎>幼叶>叶柄>成熟叶,油棕的为成熟叶>幼叶>细根>粗根>叶柄>根茎;沼地棕的为幼叶>成熟叶>细根>粗根>叶柄。布迪椰子和沼地棕成熟叶的热值显著高于油棕,并且布迪椰子的成熟叶热值略低于沼地棕,但布迪椰子幼叶的热值显著高于沼地棕和油棕,布迪椰子的叶柄的热值显著低于沼地棕和油棕,说明耐寒性强的布迪椰子热值和灰分比耐寒性弱的油棕的分配策略更加合理,有利于提高其对低温的适应性,对植物引种具有重要的指导意义。

An experiment was conducted to evaluate the caloric value and ash contents in various components of three palm species（Butia capitata, Elaeis guineensis ,Acoelorraphe wrightii ）from the nursery in the Xiamen Botanical Garden. The results showed that the gross caloric values（GCV）of Butia capitata in various components can be ranked in the decreasing order as follows： mature leaves〉lower roots〉young leaves〉upper roots〉rhizome〉petioles; for Acoelorraphe wrightii ,the order was：mature leaves〉upper roots〉lower roots〉young leaves〉petioles; for E. guineensis, the order was：mature leaves〉upper roots〉lower roots〉young leaves〉petioles〉rhizomes. The ash free caloric values（AFCV）in different components also varied widely,and could be ranked almost in the same order as those of GCV. B. capitara ash contents in various components could be ranked in a decreasing order as follows：lower roots〉upper roots〉rhizomes〉young leaves 〉 petioles 〉 mature leaves; for A. wrightii, the order was： young leaves 〉 mature leaves 〉 lower roots〉upper roots〉petioles;for E. guineensis,the order was：mature leaves〉young lcaves〉lower roots〉upper roots〉 petioles〉rhizomes. The results indicated that the cold resistant B. capitata has a more reasonable distribution of caloric values and ash contents,this character may help to improve its adaptation to the low temperature.