鸡爪绵核桃种仁主要营养成分分析

Analysis of Main Nutrient Components of Jizhaomian Walnut

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.