| 才晓玲.云南临沧地区5种澳洲坚果主要营养成分及生物活性物质测定分析+增刊[J].中国南方果树,2025,54(S1): |
| 云南临沧地区5种澳洲坚果主要营养成分及生物活性物质测定分析+增刊 |
| Determination and Analysis of the Main Nutritional Components and Bioactive Substances of Five Macadamia Varieties in Lincang Area, Yunnan Province |
| 投稿时间：2025-05-04 修订日期：2025-07-07 |
| DOI： |
| 中文关键词: 临沧地区 澳洲坚果 营养成分 活性物质 测定 |
| 英文关键词:Lincang area Macadamia integrifolia Nutritional components Active substances Determine |
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| 中文摘要: |
| 【目的】为明确临沧地区种植的澳洲坚果种A4、A16、344、788、Own Choice(O.C)的主要成分及活性物质，以期临沧地区澳洲坚果的品质评价和开发利用提供科学依据。【方法】运用索氏提取法测定脂肪含量，凯氏定氮法测定蛋白质含量，苯酚-硫酸比色法测定总糖含量，直接干燥法测定水分，灼烧法测定灰分，酸碱消解法测定粗纤维，福林酚比色法测定多酚，硝酸铝-亚硝酸钠比色法测定黄酮，气相色谱-质谱联用法测定甾醇，对临沧产澳洲坚果主要营养成分及活性物质进行测定。【结果】5个品种主要营养成分及活性成分差异显著，蛋白质含量为7.12% - 9.45%；粗脂肪含量在68.24%-75.83%之间；总糖含量在4.62-6.37%；水分含量在2.98-4.88%；灰分含量在1.12-2.05%；粗纤维含量在2.62-4.15%。在活性物质方面，多酚含量在5.13-8.72mg/g之间；黄酮含量在2.89-4.56mg/g之间；甾醇含量在165.2-214.8mg/100g。【结论】临沧地区不同品种澳洲坚果的主要成分和活性物质含量存在显著差异，O.C品种蛋白质和黄酮含量最高，A16品种脂肪及油酸含量最高，788品种可溶性总糖含量最高，A4品种水分含量最高，344品种粗纤维、多酚、甾醇含量最高。 |
| 英文摘要: |
| 【Objective】In order to clarify the main components and active substances of Macadamia integrifolia varieties A4, A16, 344, 788, and Own Choice (O.C) planted in Lincang area, and to provide a scientific basis for the quality evaluation, development and utilization of Macadamia integrifolia in Lincang area. 【Methods】The Soxhlet extraction method was used to determine the fat content, the Kjeldahl method was used to determine the protein content, the phenol-sulfuric acid colorimetry was used to determine the total sugar content, the direct drying method was used to determine the moisture content, the burning method was used to determine the ash content, the acid-base digestion method was used to determine the crude fiber content, the Folin-Ciocalteu colorimetry was used to determine the polyphenol content, the aluminum nitrate-sodium nitrite colorimetry was used to determine the flavonoid content, and the gas chromatography-mass spectrometry (GC-MS) was used to determine the sterol content. The main nutritional components and active substances of Macadamia integrifolia produced in Lincang were determined.【Results】There were significant differences in the main nutritional components and active components of the five varieties. The protein content was 7.12% - 9.45%; the crude fat content was between 68.24% and 75.83%; the total sugar content was between 4.62% and 6.37%; the moisture content was between 2.98% and 4.88%; the ash content was between 1.12% and 2.05%; the crude fiber content was between 2.62% and 4.15%. In terms of active substances, the polyphenol content was between 5.13 and 8.72 mg/g; the flavonoid content was between 2.89 and 4.56 mg/g; the sterol content was between 165.2 and 214.8 mg/100g.【Conclusion】There were significant differences in the contents of the main components and active substances of different varieties of Macadamia integrifolia in Lincang area. The O.C variety had the highest protein and flavonoid contents, the A16 variety had the highest fat contents, the 788 variety had the highest soluble total sugar content, the A4 variety had the highest moisture content, and the 344 variety had the highest contents of crude fiber, polyphenols and sterols. |
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