文献类型：期刊文献

中文题名：不同品种薄壳山核桃氨基酸组成及营养价值评价

英文题名：Amino Acid Composition and Nutritional Value Evaluation of Different Varieties of Pecan(Carya illinoensis K.Koch)

作者：常君[1] 张潇丹[2] 姚小华[1] 杨水平[2] 王开良[1] 任华东[1]

第一作者：常君

机构：[1]中国林业科学研究院亚热带林业研究所,浙江杭州311400;[2]西南大学资源环境学院,重庆400716

年份：2021

卷号：43

期号：4

起止页码：44-52

中文期刊名：西南大学学报：自然科学版

收录：CSTPCD;;北大核心:【北大核心2020】；CSCD:【CSCD_E2021_2022】；

基金：国家重点研发专项(2019YFD1001603).

语种：中文

中文关键词：薄壳山核桃;氨基酸;营养评价;聚类分析

外文关键词：pecan(Carya illinoensis K.Koch);amino acid;nutrition evaluation;cluster analysis

分类号：S664.1

摘要：比较薄壳山核桃不同品种果实氨基酸组成差异并进行营养评价,为薄壳山核桃良种选育和生产指导提供一定的理论基础,以37个薄壳山核桃品种为研究对象,测定其氨基酸组成及质量分数,采用氨基酸比值系数法进行营养评价.结果表明:37个不同品种薄壳山核桃均检测出17种氨基酸,氨基酸总质量分数介于41.22~87.60 mg/g之间,平均值为68.78 mg/g;必需氨基酸质量分数介于13.88~26.10 mg/g之间,平均质量分数为20.89 mg/g;不同品种第1限制性氨基酸为蛋氨酸+胱氨酸或赖氨酸,氨基酸比值系数分介于68.15~81.19之间,平均值为76.13.以薄壳山核桃种仁中氨基酸总量、必需氨基酸总量等指标为参照,对不同品种薄壳山核桃营养价值差异进行系统聚类分析,37个薄壳山核桃品种可分为3类,其中以23号、14号等16个品种营养价值最高,可根据不同需求加强薄壳山核桃功能性产品的开发与品种选育.
In order to provide a theoretical basis and guidance for the breeding and production of pecan(Carya illinoensis K.Koch),37 pecan varieties were used as the research object,amino acid content and composition in them were determined,and the amino acid ratio coefficient method was used for nutritional evaluation.The results showed that 17 kinds of amino acids were detected in all the 37 varieties with a total amino acid content between 41.22 mg/g and 87.60 mg/g,averaging 68.78 mg/g.Their essential amino acid content ranged from 13.88 mg/g to 26.10 mg/g,averaging 20.89 mg/g.The first limited amino acid of these varieties was Met+Cys or Lys,and their score of ratio coefficient of amino acid(SRC)ranged from 68.15 to 81.19,with an average value of 76.13.Based on such indicators as total amino acids and total essential amino acids in the pecan kernels,a systematic clustering analysis of the differences in nutrient value of different varieties of pecans was conducted.The 37 pecan varieties were clustered into 3 categories,of which 16 varieties including No.23 and No.14 had the highest nutritional value.Development of pecan functional products and variety selection can be strengthened according to different needs.