不同基因型澳洲坚果的营养成分分析与品质模糊评判

Nutrient ingredients analysis and quality evaluation in different macadamia genotypes

对6个不同基因型澳洲坚果品种的商品品质和营养成分进行了分析,结果表明:不同基因型澳洲坚果果仁的营养成分均以脂肪为主、含量高达75%以上且大部分为不饱和脂肪酸,同时还含有较丰富的糖、淀粉、蛋白质、氨基酸及Ca、Zn、Mg、Fe、Mn等矿质营养;不同基因型澳洲坚果的多项营养指标及果仁商品品质存在显著差异,其中品种Purvis(294)、Kau(344)、Own Choice(O.C.)、Keaau(660)、Ikaika(333)的品质较好,而品种Beaumont(695)的品质相对较差。

The quality of macadamia of six different genotypes were studied. The results showed that the fat were the main nutrient ingredints in macadamia nut, and the content was more than 75%, which were unsaturated fatty acids mainly, and rich in sugar, starch, protain, amino acids and mineral elements such as Ca, Zn, Mg, Fe, Mn etc. There were remarkably differences in quality of six different genotypes of macadamia, the better ones were Purvis （294）, Kau （344）, Own Choice （OC）, Keaau （660）, Ikaika （333）, the worst was Beaumont （695）.