新疆巴旦木主栽品种果实品质及加工利用研究

Study on Fruit Quality and Processing and Utilization of Main Varieties of Almonds in Xinjiang

对纸皮、双软、小软壳、晚丰和浓帕烈5个品种进行果核果仁物理品质,以及水分、脂肪、维生素E、蛋白质、胆固醇含量和香气成分的测定,从加工利用角度进行分析,以期为我国巴旦木加工的规模化和标准化提供参考依据。结果表明,不同品种的果核和果仁形态存在差异。纸皮、双软、小软壳和浓帕烈为薄壳品种,晚丰为厚壳品种。浓帕烈双仁率为0,纸皮、双软、小软壳和晚丰均存在双仁现象。5个巴旦木主栽品种均不含胆固醇,维生素E含量0.20~0.22 g/kg,脂肪含量550.00~594.45 g/kg,蛋白质含量214.40~263.00 g/kg。双软、小软壳、晚丰和浓帕烈香气中含有可能的化合物9种,其中醛类5种、醇类3种、酸类1种。纸皮香气中含有可能的化合物8种,并且不含丁醛。

Five paper varieties(Zhipi,Shuangruan,Xiaoruanke,Wanfeng and Nonpareil)were used to measure the physical quality of shell and kernel,the content of moisture,fat,vitamin E,protein and cholesterol,and the possible aroma component,then analysis from the perspective of processing and utilization,with a view to provide reference for the scale and standardization of almond processing in China.The results showed that the morphology of shell and kernel in different varieties was diverse.The thin-shell almond varieties included Zhipi,Shuangruan,Xiaoruanke and Nonpareil.Wanfeng was the thick-shell variety.The dual kernel rate of Nonpareil was 0.The phenomenon of double kernel existed in Zhipi,Shuangruan,Xiaoruanke and Wanfeng.The five main varieties of almond all contained no cholesterol.Their vitamin E content was 0.20-0.22 g/kg,fat content was 550.00-594.45 g/kg and protein content was 214.40-263.00 g/kg.There were 9 possible compounds in the aroma of Shuangruan,Xiaoruanke,Wanfeng and Nonpareil,including 5 aldehydes,3 alcohols and 1 acid.There were 8 possible compounds in the aroma of Zhipi,without butyraldehyde.