开口带壳澳洲坚果的开口效果与营养成分的相关性分析
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摘要
以广西区内推广种植面积相对较大的桂热1号、OC、695 3个品种为研究对象,在果实进入成熟期后分批次采收成熟度不同的坚果样品,对开口合格率与不合格率、黏壳果率、果仁饱满度4个指标进行测定,同时对不同成熟度原料果仁中的脂肪、总糖、蛋白质3个营养成分的含量进行检测,再对开口合格率、黏壳果率、果仁饱满度3个指标与坚果样品果仁中的脂肪含量、总糖含量、蛋白质含量3个营养成分指标间的相关性进行分析。结果表明:不同品种的壳果原料,其开口效果存在差异,695更适合制作开口带壳澳洲坚果,而且在8月30日采收的695样品果制作的开口带壳澳洲坚果的开口合格率高,黏壳果率低,果仁饱满度高;相关性分析显示黏壳果率与果仁饱满度呈现显著负相关,果仁饱满度与脂肪含量呈现显著负相关,表明营养成分含量的不同会影响果实的加工品质。
Three varieties,GUIRE 1,OC and 695,which had relatively large generalized planting area in Guangxi region,were used as the research object,nut samples of different maturity were harvested in batches after the fruit entered the mature stage. Four indexes,qualified opening ratio,and unqualified opening ratio,rate of sticky caryopsis,plumpness of nutlet were determined,at the same time,the content of fat,total carbohydrate and protein in different maturity raw nuts was tested,then,the correlation between the three indexes of qualified opening ratio,rate of sticky caryopsis,plumpness of nutlet and the three nutritive index of fat content,total carbohydrate content and protein content was analyzed. The results indicated that the open effect of shell fruit was different in different varieties,695 was more suitable for making opening nut-in-shell,in addition,the opening nut-in-shell made from the 695 samples collected on August 30 had high qualified opening ratio,low rate of sticky caryopsis and high plumpness of nutlet. The correlation analysis showed that there was a significant negative correlation between rate of sticky caryopsis and plumpness of nutlet,and a significant negative correlation between plumpness of nutlet and fat content,manifesting that the different nutrient content would affect the processing quality of fruit.
Three varieties,GUIRE 1,OC and 695,which had relatively large generalized planting area in Guangxi region,were used as the research object,nut samples of different maturity were harvested in batches after the fruit entered the mature stage. Four indexes,qualified opening ratio,and unqualified opening ratio,rate of sticky caryopsis,plumpness of nutlet were determined,at the same time,the content of fat,total carbohydrate and protein in different maturity raw nuts was tested,then,the correlation between the three indexes of qualified opening ratio,rate of sticky caryopsis,plumpness of nutlet and the three nutritive index of fat content,total carbohydrate content and protein content was analyzed. The results indicated that the open effect of shell fruit was different in different varieties,695 was more suitable for making opening nut-in-shell,in addition,the opening nut-in-shell made from the 695 samples collected on August 30 had high qualified opening ratio,low rate of sticky caryopsis and high plumpness of nutlet. The correlation analysis showed that there was a significant negative correlation between rate of sticky caryopsis and plumpness of nutlet,and a significant negative correlation between plumpness of nutlet and fat content,manifesting that the different nutrient content would affect the processing quality of fruit.
引文
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[2]贺熙勇,倪书邦.世界澳洲坚果种质资源与育种概况[J].中国南方果树,2008,37(2):34-38
[3]陆超忠.澳洲坚果优质高效栽培技术[M].北京:中国农业出版社,2000:9
[4]Jun Yang.Brazil nuts and associated health benefits:A review[J].Food Science and Technology,2009,42:1573-1580
[5]贺熙勇,陶亮,柳觐,等.我国澳洲坚果产业概况及发展趋势[J].热带农业科技,2015,38(3):12-16
[6]贺熙勇,陶亮,柳觐,等.国内外澳洲坚果产业发展概况及趋势[J].中国热带农业,2017(1):4-11
[7]古和平.浅述云南澳洲坚果加工工艺[J].福建热作科技,2007,32(1):23-25
[8]周程,邹建云,李文华,等.云南澳洲坚果采收、贮藏与加工技术[J].热带农业科技,2009,32(3):18-19
[9]邹建云,郭刚军.澳洲坚果果仁加工工艺条件研究[J].热带作物学报,2013,34(11):2295-2300
[10]李建欢.澳洲坚果干燥过程物理特性研究[D].昆明:昆明理工大学,2012:1-6
[11]彭志东,邹建云,郭刚军.澳洲坚果开口产品规模化生产技术[J].热带农业科技,2017,40(3):10-14
[12]农业部热带作物及制品标准化技术委员会.澳洲坚果带壳果:NY/T1521-2007[S].北京:中国农业出版社,2007:1-2
[13]国家卫生和计划生育委员会.食品安全国家标准食品中蛋白质的测定:GB5009.5-2016[S].北京:中国标准出版社,2016:1-5
[14]国家卫生和计划生育委员会.食品安全国家标准食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定:GB5009.8-2016[S].北京:中国标准出版社,2016:1-4
[15]国家卫生和计划生育委员会.食品安全国家标准食品中脂肪的测定:GB5009.6-2016[S].北京:中国标准出版社,2016:1-2
[16]黄克昌.澳洲坚果果仁不同含水量破壳效果初步试验[J].热带农业科技,2003,26(2):42-43
[17]李建欢,杨薇.澳洲坚果热风干燥过程中果壳收缩特性[J].农业工程学报,2012,28(11):268-273
[18]王文军.食用向日葵主要性状对产量、饱满度的影响[J].哈尔滨师范大学自然科学学报,2017,33(2):104-107
[19]张昆,万勇善,刘风珍.遮光对花生产量、成熟饱满度及品质的影响[J].中国粮油学报,2009,24(11):91-96
[20]梁梅,周蓉,邹滔,等.番茄农艺性状与果实主要营养成分相关性分析[J].西北农业学报,2013,22(5):91-100
[21]陈咪佳.山核桃主要营养成分比较及其加工影响的研究[D].临安:浙江农林大学,2017:13
[22]孙垟,肖千文,黄丽媛.石棉核桃坚果品质指标相关性研究[J].北方园艺,2011(20):5-9
[23]郭刚军,邹建云,徐荣,等.调味开口带壳澳洲坚果工工艺条件研究[J].热带作物学报,2012,33(11):2054-2059
[24]王文林,曾辉,邹明宏,等.不同基因型澳洲坚果的营养成分分析与品质模糊评判[J].广东农业科学,2009(5):33-36
[25]M A Nagao.Macadamia Cultivation and Physiolog Critical Reviews in plant[J].Sciences,1992,10(5):459-463
[26]徐晓玲,徐奕言,彭雪清.澳洲坚果果实发育过程中养分变化规律的探讨[J].云南热作科技,1996,19(3):19-21