作　　者： ; ; ; ; ;

机构地区： 中国热带农业科学院南亚热带作物研究所

出　　处： 《经济林研究》 2009年第4期92-95,共4页

摘　　要： 为了深入了解澳洲坚果果仁的营养品质特点,从而为澳洲坚果产业发展提供科学依据,以8种澳洲坚果主栽品种为试样,研究了不同品种果仁中粗脂肪和脂肪酸含量的差异情况。结果表明:8种澳洲坚果果仁中粗脂肪含量在717.4～760.3mg·g^(-1)之间,品种间的变异系数为1.94%,方差分析结果还表明,各品种间粗脂肪含量无显著差异;澳洲坚果果油富含8种脂肪酸,其中不饱和脂肪酸含量所占比例高达80%以上,主要为油酸和棕榈油酸,而饱和脂肪酸只占20%以下,主要是棕榈酸。 In order to further understand nutritional quality characteristics of Macadamia kernel, and provide scientific basis for the industry development, variations of crude fat content and fatty acid composition in eight maeadamia varieties were studied. The results showed that crude fat content ranged from 717.4 mg·g^-1 to 760.3 mg·g^-1 when variation coefficient was 1. 94%. Variance analysis indicated that the variations in crude fat contents were not significant. The macadamia kernel oil contained eight kinds of fatty acids, including four kinds of unsaturated fatty acid, which exceeded 80% of the total fatty acid contents; saturated fatty acid reached to 20%, and was mainly palraitic acid.

关 键 词： 澳洲坚果 果仁 粗脂肪 脂肪酸 变异分析

领　　域： [农业科学] [农业科学]