新疆主栽核桃品种的营养品质评价

Nutrition Quality Evaluation of Main Walnut Cultivars in Xinjiang

摘要:

为开发新疆丰富的核桃资源，本文对新疆温宿、叶城两个核桃主产区共7个主栽核桃品种的蛋白质脂肪含量、脂肪酸和氨基酸的组成及含量进行了测定，并应用氨基酸比值系数法对其蛋白质营养价值进行评价。结果表明：新疆主栽核桃蛋白质平均含量19.35%，脂肪平均含量60.91%，相比国内其他地区核桃，具有蛋白质含量高，脂肪含量偏低的特点。脂肪酸组成为棕榈酸、油酸、亚油酸、α-亚麻酸和硬脂酸，不饱和脂肪酸平均含量90.45%，多不饱和脂肪酸66.19%，亚油酸（ω-6）/α-亚麻酸（ω-3）比值符合WHO推荐值。氨基酸种类齐全，总含量高，必需氨基酸含量占氨基酸总含量的27%~30%，SRC在68.85~78.40之间。核桃蛋白的第一限制性氨基酸为赖氨酸。新疆主栽核桃油料和蛋白品质优秀，是优良的核桃品种。

Abstract:

For the development of rich walnut resources in Xinjiang, the content of protein and fat, the composition and content of fatty acids and amino acids of seven main walnut cultivars from two walnut main producing areas (Wensu, Yechen) in Xinjiang were studied, and the protein nutrition quality was evaluated by SRCAA. The result showed that the average content of protein and fat was 19.35% and 60.91%, respectively. Compared to other areas in China, walnut from Xinjiang had a feature of high protein and low fat. The composition of fatty acids was palmitic acid, oleic acid, stearic acid, linoleic acid, α-linolenic acid. The average content of unsaturated fatty acids was 90.45%, and polyunsaturated fatty acid was 66.19%. The ratio of stearic acid (ω-6) - linoleic acid (ω-3) was in line with WHO recommendations which indicated good oil quality. The total content of amino acid was high with all amino range. Essential amino acid content was 27~30% of the total amino acid content, and the value of SRC ranged from 68.85% to 78.40%. The first limiting amino acid was Lys. The main walnut cultivars in Xinjiang were superior varieties that with a good quality of oil and protein.