贵州乌仁核桃果实特性及主要营养成分分析

Analysis of the characteristics and primary nutrients in purple-kernel walnut from Guizhou

乌仁核桃为我国西南地区特有品种,为筛选出优质乌仁核桃品种,对贵州11种乌仁核桃果实性状及主要营养成分进行测定,并分析其主要脂肪酸组成。结果表明:WR03号符合一级核桃要求;脂肪酸气质分析检测出22种脂肪酸,包括乙酸、丙酸、丁酸、辛酸、壬酸、葵酸、月桂酸、肉豆蔻酸、十五烷酸、十六碳二烯酸、十六碳烯酸、棕榈油酸、棕榈酸(软脂酸)、十七烷酸、十八碳二烯酸、亚油酸、油酸、硬脂酸、十九烷酸、二十碳烯酸、二十碳烷酸、山嵛酸,其中油酸、亚油酸、棕榈酸和硬脂酸是乌仁核桃油中的主要成分。通过分析发现本次所采乌仁核桃品质一般,未发现较优质乌仁单株。

Purple-kernel walnut is one of the endemic breeds in southwest China.In order to select high-quality varieties,the fruit characteristics,main nutritional component and fatty acids composition of 11 kinds of purple-kernel walnuts were determined.The results showed that：WR03 met the requirements of first-grade walnut;22 kinds of fatty acids,including acetic acid,propionic acid,butyric acid,octanoic acid,pelargonate,capric acid,laurel acid,myristic acid,pentadecanoate,7,10-hexadecadienoate,（Z）-7-hexadecenoic acid,palmitoleate,palmitate,heptadecanoate,8,11-octadecadienoate,linoleate,oleate,stearate,nonadecanoate,11-eicosenoate,eicosanoate,behenate,were detected.Oleic acid,linoleic acid,palmitic acid,stearic acid were the main ingredients in purple-kernel walnut.The qualities of the purple-kernel walnuts selected this time were ordinary without high quality single plant.