海南岛几种栽培类型椰子肉脂肪和蛋白质含量分析

The Constituent Analysis of Fat and Proteins among the Major Coconut Types in Hainan

为进一步了解我国主要椰子种植区海南岛本地生长的椰子肉主要营养成分情况,对海南岛不同地区几种不同栽培类型的椰子肉脂肪和蛋白质含量进行了差异性分析,比较不同类型的椰子肉脂肪含量。结果显示,香水椰子肉脂肪含量最低,且与红高、海高、赤椰、绿矮、马哇杂交种存在显著性差异;红矮类型椰子肉蛋白质含量最高,且与黄矮、绿高、香水椰子类型存在显著性差异。产于文昌的椰子肉脂肪含量最高,且与东方、万宁的存在显著性差异;产于海口的椰子肉蛋白含量最高,且与产于琼海、儋州、屯昌、文昌的存在显著性差异。海南岛椰子肉的脂肪和蛋白质含量不仅存在栽培类型间的差异,也受种植地理区域的影响。因此,对椰子肉组分及含量变化情况开展研究很有必要。

In order to further understand the main nutritional constituents of coconut meat grown locally in Hainan Island, a major growing area of coconut, the differences in fat and protein contents of coconut meat from different cultivation types in different areas of Hainan Island were analyzed. The fat content of different types of coconut meat was compared as below: the fat content of aromatic coconut meat was the lowest, and there were significant differences between aromatic coconut and red tall, Hainan tall, red coconut, green dwarf and Mawa hybrid. The protein content of different types of coconut meat was compared, and the protein content of red dwarf type was the highest, and there were significant differences with yellow dwarf type,green type and aromatic type of coconut. The fat and protein content of coconut meat in Hainan island were compared according to the origin environment. The fat content of coconut meat in Wenchang city was the highest and had significant difference with that in Dongfang and Wanning cities. The protein content of coconut meat produced in Haikou was the highest, and there was significant difference with that in Qionghai, Danzhou, Tunchang and Wenchang cities. The results showed that the fat and protein contents of coconut meat in Hainan Island were not only different among cultivation types, but also affected by the geographical location of it's cultivation. Therefore, it is necessary to study it's components and their changes in coconut meat.