摘要
以山东省鸡爪绵核桃三个主产地共118个样品为试材,研究了鸡爪绵核桃种仁蛋白质含量、脂肪含量、氨基酸含量和脂肪酸组分。结果表明:鸡爪绵核桃蛋白质含量变幅为13.31~21.72 g/100 g,均值为17.19 g/100 g,变异系数为8.82%;脂肪含量变幅为54.18~68.32 g/100 g,均值为62.87 g/100 g,变异系数为4.59%;共测出17种氨基酸,总量为18.73 g/100 g,7种必需氨基酸总量为5.49 g/100 g,占氨基酸总量的29.16%;共分离出棕榈酸、硬脂酸、油酸、亚油酸和α-亚麻酸5种主要脂肪酸,不饱和脂肪酸含量占总量的90.98%,其中亚油酸质量分数高达69.47%。
118 Jizhaomian walnut samples from 3 main producing areas in Shandong Province were used to test protein content, fat content, amino acid contents and fatty acid composition. Results:The average protein content is 17.19 g/100 g (ranging from 13.31 to 21.72 g/100 g) ,with variation coefficient of 8.82% ; the average fat content is 62.87 g/100 g (54.18 to 68.32 g/100 g) ,variation coefficient 4.59%. The kernels contain 17 kinds of amino acid total 18.73 g/100 g,including seven essential amino acids total 5.49 g/100 g,aceounting for 29.16% of the to- tal amino acid content. The kernels contain mainly palmitic acid, stearic acid, oleic acid, linoleic acid, and ct - linolenic acid. The total unsaturated fatty acids account for 90.98% of the total fatty acids, and 69.47% of the unsaturated fatty acids are linoleie acid.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第2期59-62,72,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家农业科技成果转化资金项目(2008GB2C600175)
山东省农业良种工程项目(鲁科农字[2008]167号)
关键词
鸡爪绵核桃
蛋白质
脂肪
氨基酸
脂肪酸组成
Jizhaomian walnut,protein, fat,amino acid, fatty acid composition