文献类型：期刊文献

英文题名：Analysis and correlationship of chemical components of various walnut (Juglans regia L.) cultivars

作者：Zheng, Yuewen[1] Wu, Shutian[1] Wang, Ruohui[1] Wu, Yanxia[2] Zhang, Weizhong[2] Han, Yongxiang[1] Tang, Fubin[1] Shen, Danyu[1] Liu, Yihua[1]

第一作者：Zheng, Yuewen

通信作者：Shen, Danyu|[a00050e29a86b0118e88e]沈丹玉;

机构：[1] Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, China; [2] Shanxi Academy of Agricultural Sciences Polomogy Institute, Taigu, 030815, China

年份：2020

卷号：14

期号：6

起止页码：3605-3614

外文期刊名：Journal of Food Measurement and Characterization

收录：EI(收录号：20203409081485);Scopus(收录号：2-s2.0-85089490445)

语种：英文

外文关键词：Quality control - Amino acids - Chemical analysis - Trace elements

摘要：Cultivar is one of the key factors to that influences the nutritional and commercial values of walnuts. However, differences in the comprehensive chemical components among walnut cultivars and their internal formation mechanism are rarely reported. In this study, 49 chemical components of 10 main walnut cultivars from Shanxi Province, China were investigated. Polyphenols, flavonoids and vitamin E were especially rich with the contents of 32.20?mg/g, 16.25?mg/g and 42.37?mg/g, respectively. Highly positive correlations existed among amino acids (r > 0.77, p 0.8, p ? 2020, Springer Science+Business Media, LLC, part of Springer Nature.