澳洲坚果主要生物活性成分与营养成分及矿质元素间的相关性分析

Correlation Analysis between Bioactive Components,Nutritional Components and Trace Elements of Macadamia Nuts

为探究澳洲坚果果仁生物活性成分与营养成分以及矿质元素间的关系,以广西农业科学院广西南亚热带农业科学研究所收集保存的15个澳洲坚果优良品种为试验材料,检测分析果实中主要生物活性成分与营养成分以及矿质元素,结合Pearson相关分析法和逐步线性回归分析法方法展开综合分析评价。结果表明低温冷藏处理可能会导致澳洲坚果果仁脂肪的降解而致使脂肪含量降低;澳洲坚果果仁主要生物活性成分甾醇与Ca呈显著正相关,与Fe呈显著负相关,与其他组分相关性不显著;MUFA与氨基酸总量呈显著正相关,与其他组分相关性不显著;多酚与总糖含量呈显著正相关,与其他组分相关性不显著;黄酮与总糖含量、Zn呈极显著正相关,与Fe呈显著负相关,与其他组分相关性不显著。试验结果明确了澳洲坚果果实中主要生物活性成分与营养成分以及矿质元素间关系,为下一步提高澳洲坚果果仁生物活性成分、改善营养组分含量等品质性状提供理论基础。

In order to explore the relationship among bioactive components,nutritional components and trace elements of macadamia nuts,15 varieties of macadamia nuts collected and preserved by Guangxi South Subtropical Agricultural Science Institute of Guangxi Academy of Agricultural Sciences were used as test materials to detect and analyze the main bioactive components,nutritional components and trace elements in the fruit,combined with Pearson correlation analysis and stepwise linear regression analysis methods to carry out a comprehensive analysis and evaluation.The results showed that low temperature refrigeration treatment might lead to the degradation of fat in macadamia nut kernels,resulting in a decrease in fat content;Sterols,the main bioactive component of macadamia kernels,showed a significant positive correlation with Ca,a significant negative correlation with Fe,and no significant correlation with other components;MUFA was significantly positively correlated with total amino acids,and not significantly correlated with other components;Polyphenols were significantly positively correlated with total sugar content,but not correlated with other components;Flavonoids were highly significantly positively correlated with total sugar content and Zn,negatively correlated with Fe,and not significantly correlated with other components.The experimental results have clarified the relationship between the main bioactive components,nutritional components and trace elements in macadamia nuts,providing a theoretical basis for the next step to improve the bioactive components,nutritional components and other quality traits of macadamia nuts.