文献类型：期刊文献

英文题名：Characterization and assessment of chemical components in walnuts with various appearances

作者：Li, Qingyang[1] Mo, Runhong[1] Wang, Ruohui[1] Ni, Zhanglin[1] Zheng, Yuewen[1] Han, Yongxiang[1] Wu, Shutian[1] Tang, Fubin[1] Yuan, Xinyue[2] Liu, Yihua[1]

第一作者：Li, Qingyang

通信作者：Liu, YH[1];Yuan, XY[2]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China;[2]Testing Ctr Food Safety Fuyang Dist Hangzhou, Fuyang 311400, Peoples R China

年份：2022

卷号：107

外文期刊名：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

收录：;Scopus(收录号：2-s2.0-85121839245);WOS:【SCI-EXPANDED(收录号:WOS:000820181600011)】；

基金：This study was supported by the Fundamental Research Funds of CAF (CAFYBB2019QD002 and CAFYBB2017QC002). The author declares that there are no conflicts of interest.

语种：英文

外文关键词：Walnut; Kernel; Color; Texture; Sensory quality; Nutritive quality

摘要：The intrinsic nutritive components (fatty acids, amino acids, tocopherols and mineral elements) of kernels collected from the main planting area of China with varying appearance (color and texture) were assessed. The significant (p < 0.05) differences between different color groups were primarily for gamma-tocopherol, K and Na, with contents ranging from 246.48 to 333.94 mg/kg, 3403.05 to 4409.65 mg/kg and 12.62 to 22.16 mg/kg, respectively. There was a significant (p < 0.05) difference between two texture groups only for gamma-tocopherol, with the content of 303.04 and 342.08 mg/kg, respectively. Further investigation revealed that kernels with a light color and a simple texture had a significant (p < 0.05) advantage in terms of comprehensive qualities, particularly in the contents of total amino acids (191.91 mg/kg) and elements (P: 4165.57 mg/kg, Mn: 75.34 mg/kg). Furthermore, the advantageous kernels' high variability in monounsaturated fatty acids (25.7 %) suggests that they could be a good resource for breeding programs.