不同板栗品种营养成分及风味物质分析

doi:10.7506/spkx1002-6630-201610028

摘要/Abstract

摘要：

对6 种板栗的基础营养成分、风味物质进行测定，并对质地进行分析。6 种板栗的营养成分呈现品种和地区差异性，河南大板栗的淀粉、总酸含量较高，而在蛋白质、脂肪、还原糖、VC含量方面河北品种含量较高，各品种的脂肪与还原糖、VC含量呈显著正相关，VC与蛋白、还原糖呈显著正相关，淀粉与VC含量呈显著负相关。各品种板栗氨基酸种类齐全，含量较高的为谷氨酸和天冬氨酸，第1、第2限制氨基酸为半胱氨酸和甲硫氨酸，大板红总氨基酸含量最高达32.72 g/kg。检测出46 种香气成分，香气物质种类最高的为大板栗（25 种），其次为早丰和遵玉（均17 种），大板红、塔丰及红油栗（16 种），相对含量高的成分均为醛类达50%以上。板栗各质地参数间的相关性表明，硬度与咀嚼性、胶黏性呈显著正相关，内聚性与胶黏性、咀嚼性呈极显著正相关，弹性与胶黏性、咀嚼性呈一定的负相关，大板红及大板栗在果仁的硬度、弹性、胶黏性、咀嚼性大于其他几个品种。综合分析认为大板红品质比较优良，由于各地气候条件也有差异，应根据不同地理条件、产品用途等选择合适的品种进行种植及产品加工。

关键词: 中国板栗, 营养成分, 风味, 相关性

Abstract:

The basic nutrients, aroma components and textural properties of fruits of 6 Chinese chestnut varieties, ‘Tafeng’,
‘Zunyu’, ‘Zaofeng’ and ‘Dabanhong’ grown in Hebei province; ‘Hongyouli’ and ‘Dabanli’ from Henan province, were
studied. The results showed that the nutritional components of Chinese chestnuts were significantly related to the variety
and geographic origin. ‘Dabanli’ had higher contents of starch and total acid than other varieties, while the varieties from
Hebei province had higher contents of protein, fat, reducing sugar and VC. Correlation analysis showed that fat content was
positively correlated with reducing sugar and VC contents and that VC content was positively correlated with protein and
reducing sugar contents but it was significantly negatively correlated with starch content, irrespective of variety. All the six
varieties of chestnuts contained a variety of amino acids with glutamic acid and asparagic acid being dominant. The first and
the second limiting amino acids were cysteine and methionine, respectively. The total amino acid content of ‘Dabanhong’
was highest, (32.72 g/kg). A total of 46 aroma components were identified, among which 25 were identified in ‘Dabanli’,
followed by ‘Zaofeng’ (17) and ‘Zunyu’ (17); and ‘Dabanhong’, ‘Tafeng’ and ‘Hongyouli’ (16). The most abundant aroma
compounds were aldehydes, was accounting for more than 50% of the total amount. The correlation analyses showed that
there was a positive correlation between hardness and either chewiness or gumminess, and between cohesiveness and either
gumminess or chewiness, while springiness was negatively correlated with either gumminess or chewiness. ‘Dabanhong’
and ‘Dabanli’ were higher than the other varieties in hardness, springiness, adhesiveness and chewiness. All the above results
suggested that the quality of ‘Dabanhong’ was better. Due to the differences in climate conditions, the suitable varieties for
cultivation and product processing should be chosen according to local geographic conditions and product uses.

Key words: Chinese chestnut, nutritional ingredients, aroma components, correlation

中图分类号:

TS255.1

张乐，王赵改，杨慧，王晓敏，史冠莹. 不同板栗品种营养成分及风味物质分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201610028.

ZHANG Le, WANG Zhaogai, YANG Hui, WANG Xiaomin, SHI Guanying. Nutritional Components and Flavor Substances of Different Varieties of Chinese Chestnut[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201610028.

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不同板栗品种营养成分及风味物质分析

Nutritional Components and Flavor Substances of Different Varieties of Chinese Chestnut

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