云南17种核桃仁主要营养成分测定及脂肪酸研究
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摘要
目的选取云南17个产地的核桃仁为研究对象,测定核桃仁中的主要营养成分,并研究脂肪酸的种类及各脂肪酸的含量。方法依据GB5009.7—2016测定总糖含量,依据GB5009.5—2016测定蛋白质含量,依据GB5009.6—2016测定粗脂肪含量,依据GB5009.168—2016测定脂肪酸含量。结果云南17个产地核桃仁中糖类的质量分数为2.54%,蛋白质的质量分数为18.42%,粗脂肪的质量分数为66.44%,其脂肪酸多为不饱和脂肪酸,主要由油酸和亚油酸构成。娘青(漾濞)脂肪酸含量最高,质量分数为92.23%,曲仁1号(会泽会珠)脂肪酸含量最低,质量分数为88.65%。核桃仁中多不饱和脂肪酸n-6系列与n-3系列的质量比为8.49︰1,基本符合联合国粮农组织提出的推荐值((5～10)︰1)。所测脂肪酸中α-亚麻酸的变异系数最大,为29.41%,亚油酸变异系数最小,为9.89%。17个产地核桃仁中大沙壳(江川雄美)的多不饱和脂肪酸(PUFA)与饱和脂肪酸(SAF)的质量比值最高,为14.89,是降血脂作用最明显、脂肪酸性质评价最佳的核桃仁。结论通过对云南不同品种核桃仁进行测定分析可知,云南核桃仁的营养成分丰富,且有利于品种优选,具有深入开发及加工利用的价值。
The work aims to determine the main nutrients in walnut kernels and to study the types and contents of fatty acids by selecting walnut kernels from 17 producing areas in Yunnan as the research object.The contents of total sugar, protein,crude fat and fatty acid were determined based on GB 5009.7—2016, GB 5009.5—2016, GB 5009.6—2016 and GB5009.168—2016.The mass fractionof sugar, protein and crude fat in walnuts from 17 producing areas of Yunnan was 2.54%,18.42%, and 66.44%. The fatty acids weremostly unsaturated fatty acids, mainly composed of oleic acid and linoleic acid. The content of fatty acid in Niangqing(Yangbi) was the highest with mass fraction of 92.23%. The content of fatty acid in Quren No.1(Huizehuizhu) was the lowest, with mass fraction of 88.65%. The average ratio of polyunsaturated fatty acids n-6 series to n-3 series in walnut kernels was 8.49︰1, which wasbasically in line with the recommendations of the UN Food and Agriculture Organization((5～10)︰1). The coefficient of variation of fatty acid α-linolenic acid was the highest, 29.41%, and the coefficient of variation of linoleic acid was the smallest, 9.89%. The ratio of PUFA/SAF of the large sand shell(JiangchuanXiongmei)was the highest, 14.89% and such walnut kernel was the best to lower blood fat and evaluate fatty acid properties.According to the analysis of different varieties of walnuts in Yunnan, Yunnan walnut kernels are rich in nutrients and beneficial to varieties,and have the value of in-depth development, processing and utilization.
The work aims to determine the main nutrients in walnut kernels and to study the types and contents of fatty acids by selecting walnut kernels from 17 producing areas in Yunnan as the research object.The contents of total sugar, protein,crude fat and fatty acid were determined based on GB 5009.7—2016, GB 5009.5—2016, GB 5009.6—2016 and GB5009.168—2016.The mass fractionof sugar, protein and crude fat in walnuts from 17 producing areas of Yunnan was 2.54%,18.42%, and 66.44%. The fatty acids weremostly unsaturated fatty acids, mainly composed of oleic acid and linoleic acid. The content of fatty acid in Niangqing(Yangbi) was the highest with mass fraction of 92.23%. The content of fatty acid in Quren No.1(Huizehuizhu) was the lowest, with mass fraction of 88.65%. The average ratio of polyunsaturated fatty acids n-6 series to n-3 series in walnut kernels was 8.49︰1, which wasbasically in line with the recommendations of the UN Food and Agriculture Organization((5～10)︰1). The coefficient of variation of fatty acid α-linolenic acid was the highest, 29.41%, and the coefficient of variation of linoleic acid was the smallest, 9.89%. The ratio of PUFA/SAF of the large sand shell(JiangchuanXiongmei)was the highest, 14.89% and such walnut kernel was the best to lower blood fat and evaluate fatty acid properties.According to the analysis of different varieties of walnuts in Yunnan, Yunnan walnut kernels are rich in nutrients and beneficial to varieties,and have the value of in-depth development, processing and utilization.
引文
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[9]KRIS-ETHERTON P M.Walnuts Decrease Risk of Cardiovascular Disease:a Summary of Efficacy and Biologic Mechanisms[J].The Journal of Nutrition,2014,144(4):547-554.
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[12]李剑赟,雷立,张炳全,等.核桃、芝麻、花生去油脂饼粕研究现状[J].现代食品,2017,18(4):14-15.LI Jian-yun,LEI Li,ZHANG Bing-quan,et al.Research Status of Walnut,Sesame and Peanut Degrease Cakes[J].Modern Food,2017,18(4):14-15.
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[14]包怡红,于阳阳,赵若诗.酶解山核桃蛋白制备降血压肽的工艺[J].食品科学,2013,34(1):220-224.BAO Yi-hong,YU Yang-yang,ZHAO Ruo-shi.Process for Preparation of Antihypertensive Peptides by Enzymatic Hydrolysis of Pecan Protein[J].Food Science,2013,34(1):220-224.
[15]王中奎,王超,关法春.不同产地核桃坚果的综合性状评价[J].食品科学,2013,34(15):100-103.WANG Zhong-kui,WANG Chao,GUAN Fa-chun.Evaluation of Comprehensive Characters of Walnut Nuts from Different Habitats[J].Food Science,2013,34(15):100-103.
[16]付苗苗.核桃的营养保健功能及药用价值研究进展[J].中国食物与营养,2014(10):74-76.FU Miao-miao.Research Progress on Nutritional Health Function and Medicinal Value of Walnut[J].Chinese Journal of Food and Nutrition,2014(10):74-76.
[17]杨永涛,潘思源,靳欣欣,等.不同品种核桃的氨基酸营养价值评价[J].食品科学,2017,38(13):208.YANG Yong-tao,PAN Si-yuan,YAN Xin-xin,et al Evaluation of Amino Acid Nutritional Value of Different Varieties of Walnuts[J].Food Science,2017,38(13):208.
[18]苏彦苹,赵爽,李保国,等.6个新疆核桃优系核仁营养评价[J].中国粮油学报,2017(1):59-66.SU Yan-ping,ZHAO Shuang,LI Bao-guo,et al.Nutritional Evaluation of 6 Xinjiang Walnut kernels[J].Journal of the Chinese Cereals and Oils Association,2017(1):59-66;[19]王新平,孙慧英,茹慧玲,等.核桃的营养药用价值及加工利用[J].现代园艺,2017(4):20.WANG Xin-ping,SUN Hui-ying,RU Hui-ling,et al.Nutritional Medicinal Value and Processing of Walnuts[J].现代园艺,2017(4):20.
[20]GB 5009.7-2016,食品中还原糖的测定[S].GB 5009.7-2016,Determination of Reducing Sugar in Food[S].
[21]GB 5009.5-2016,食品中蛋白质的测定[S].GB 5009.5-2016,Determination of Protein in Food[S].
[22]GB 5009.6-2016,食品中脂肪的测定[S].GB 5009.6-2016,Determination of fat in food[S].
[23]GB 5009.168-2016,食品中脂肪酸的测定[S].GB 5009.168-2016,Determination of Fatty Acids in Food[S].
[24]黄黎慧,黄群,孙术国,等.核桃的营养保健功能与开发利用[J].粮食科技与经济,2009(4):48-50.HUANG Li-hui,HUANG Qun,SUN Shu-guo,et al.Nutritional Health Function and Development of Walnut[J].Food Science and Technology,2009(4):48-50.
[25]刘玲,韩本勇,陈朝银.核桃蛋白研究进展[J].食品与发酵工业,2009,35(9):116-118.LIU Ling,HAN Ben-yong,CHEN Chao-yin.Research Progress of Walnut Protein[J].Food and Fermentation Industries,2009,35(9):116-118.
[26]潘学军,张文娥,刘伟,等.贵州核桃种仁脂肪酸和氨基酸含量分析[J].西南农业学报,2010,23(2):497-501.PAN Xue-jun,ZHANG Wen-biao,LIU Wei,et al Analysis of Fatty Acids and Amino Acid Contents in Guizhou Walnut Seeds[J].Southwest AgriculturalJournal,2010,23(2):497-501.
[27]陈逸鹏,郑凯航,何计国,等.几类市售坚果产品中油脂的脂肪酸分析[J].食品科技,2015,40(1):195.CHEN Yi-peng,ZHENG Kai-hang,HE Ji-guo,et al.Fatty Acid Analysis of Oils in Several Kinds of Commercial Nut Products[J].Food Scienceand Technology2015,40(1):195.
[2]黄黎慧,黄群,孙术国,等.核桃的营养保健功能与开发利用[J].粮食科技与经济,2009,34(4):48-50.HUANG Li-hui,HUANG Qun,SUN Shu-guo,et al.Nutritional Health Function and Development of Walnut[J].Food Science and Technology,2009,34(4):48-50.
[3]陆斌,宁德鲁.美国核桃产业发展综述及其借鉴[J].林业调查规划,2011,36(3):98-105.LU Bin,NING De-lu.Summary of the Development of American Walnut Industry and Its Reference[J].Forestry Research and Planning,2011,36(3):98-105.
[4]HASEY M L.The Walnut Industry in California:Trends,Issues,and Challenges[M].California:University of California,Davis,1994:1-7.
[5]李忠新,杨莉玲.中国核桃产业发展研究[J].中国农机化学报,2013,34(4):23-28.LI Zhong-xin,YANG Li-ling.Research on the Development of Chinese Walnut Industry[J].Chinese Journal of Agricultural Mechanization,2013,34(4):23-28.
[6]李萍,卢健鸣.核桃的加工利用[J].农产品加工,2012(10):14-15.LI Ping,LU Jian-ming.Processing and Utilization of Walnut[J].Processing of Agricultural Products,2012(10):14-15.
[7]LIU Su-ang,LIU Fu-guo,XUE Yan-hui,et al.Evaluation on Oxidative Stability of Walnut Beverage Emulsions[J].Food Chemistry,2006,203:409-416.
[8]PAN A,SUN Q,MANSON J E,et al.Walnut Consumption is Associated with Lower Risk of Type 2 Diabetes in Women[J].The Journal of Nutrition,2013,143(4):512-518.
[9]KRIS-ETHERTON P M.Walnuts Decrease Risk of Cardiovascular Disease:a Summary of Efficacy and Biologic Mechanisms[J].The Journal of Nutrition,2014,144(4):547-554.
[10]POULOSE S M,BIELINSKI D F,SHUKITT-HALE B.Walnut Diet Reduces Accumulation of Polyubiquitinated Pro-teins and Inflammation in the Brain of Aged Rats[J].The Journal of Nutritional Biochemistry,2013,24(5):912-919.
[11]PEREIRA J A,OLIVEIRA I,SOUSA A,et al.Bioactive Properties and Chemical Composition of Six Walnut(Juglans Regia L)Cultivars[J].Food and Chemical Toxicology,2008,46(6):2103-2111.
[12]李剑赟,雷立,张炳全,等.核桃、芝麻、花生去油脂饼粕研究现状[J].现代食品,2017,18(4):14-15.LI Jian-yun,LEI Li,ZHANG Bing-quan,et al.Research Status of Walnut,Sesame and Peanut Degrease Cakes[J].Modern Food,2017,18(4):14-15.
[13]国家药典委员会.中国药典2015年版[M].北京:中国医药科技出版社,2015.National Pharmacopoeia Commission.Chinese Pharmacopoeia 2015 Edition[M].Beijing:China Medical Science and Technology Press,2015.
[14]包怡红,于阳阳,赵若诗.酶解山核桃蛋白制备降血压肽的工艺[J].食品科学,2013,34(1):220-224.BAO Yi-hong,YU Yang-yang,ZHAO Ruo-shi.Process for Preparation of Antihypertensive Peptides by Enzymatic Hydrolysis of Pecan Protein[J].Food Science,2013,34(1):220-224.
[15]王中奎,王超,关法春.不同产地核桃坚果的综合性状评价[J].食品科学,2013,34(15):100-103.WANG Zhong-kui,WANG Chao,GUAN Fa-chun.Evaluation of Comprehensive Characters of Walnut Nuts from Different Habitats[J].Food Science,2013,34(15):100-103.
[16]付苗苗.核桃的营养保健功能及药用价值研究进展[J].中国食物与营养,2014(10):74-76.FU Miao-miao.Research Progress on Nutritional Health Function and Medicinal Value of Walnut[J].Chinese Journal of Food and Nutrition,2014(10):74-76.
[17]杨永涛,潘思源,靳欣欣,等.不同品种核桃的氨基酸营养价值评价[J].食品科学,2017,38(13):208.YANG Yong-tao,PAN Si-yuan,YAN Xin-xin,et al Evaluation of Amino Acid Nutritional Value of Different Varieties of Walnuts[J].Food Science,2017,38(13):208.
[18]苏彦苹,赵爽,李保国,等.6个新疆核桃优系核仁营养评价[J].中国粮油学报,2017(1):59-66.SU Yan-ping,ZHAO Shuang,LI Bao-guo,et al.Nutritional Evaluation of 6 Xinjiang Walnut kernels[J].Journal of the Chinese Cereals and Oils Association,2017(1):59-66;[19]王新平,孙慧英,茹慧玲,等.核桃的营养药用价值及加工利用[J].现代园艺,2017(4):20.WANG Xin-ping,SUN Hui-ying,RU Hui-ling,et al.Nutritional Medicinal Value and Processing of Walnuts[J].现代园艺,2017(4):20.
[20]GB 5009.7-2016,食品中还原糖的测定[S].GB 5009.7-2016,Determination of Reducing Sugar in Food[S].
[21]GB 5009.5-2016,食品中蛋白质的测定[S].GB 5009.5-2016,Determination of Protein in Food[S].
[22]GB 5009.6-2016,食品中脂肪的测定[S].GB 5009.6-2016,Determination of fat in food[S].
[23]GB 5009.168-2016,食品中脂肪酸的测定[S].GB 5009.168-2016,Determination of Fatty Acids in Food[S].
[24]黄黎慧,黄群,孙术国,等.核桃的营养保健功能与开发利用[J].粮食科技与经济,2009(4):48-50.HUANG Li-hui,HUANG Qun,SUN Shu-guo,et al.Nutritional Health Function and Development of Walnut[J].Food Science and Technology,2009(4):48-50.
[25]刘玲,韩本勇,陈朝银.核桃蛋白研究进展[J].食品与发酵工业,2009,35(9):116-118.LIU Ling,HAN Ben-yong,CHEN Chao-yin.Research Progress of Walnut Protein[J].Food and Fermentation Industries,2009,35(9):116-118.
[26]潘学军,张文娥,刘伟,等.贵州核桃种仁脂肪酸和氨基酸含量分析[J].西南农业学报,2010,23(2):497-501.PAN Xue-jun,ZHANG Wen-biao,LIU Wei,et al Analysis of Fatty Acids and Amino Acid Contents in Guizhou Walnut Seeds[J].Southwest AgriculturalJournal,2010,23(2):497-501.
[27]陈逸鹏,郑凯航,何计国,等.几类市售坚果产品中油脂的脂肪酸分析[J].食品科技,2015,40(1):195.CHEN Yi-peng,ZHENG Kai-hang,HE Ji-guo,et al.Fatty Acid Analysis of Oils in Several Kinds of Commercial Nut Products[J].Food Scienceand Technology2015,40(1):195.