PDF《新疆几种巴旦杏综合营养成分分析》

现代食品科技 Modern Food Science and Technology 2016, Vol.

32, No.2

262 新疆几种巴旦杏综合营养成分分析 赵翠

1 ,田英姿

1 ,英犁

2 ,马千里

1 ,罗宇年

1 (1.华南理工大学轻工与食品学院,广东广州 510640)(2.国家林业局林产工业规划设计院,北京 100714) 摘要:本文对新疆双果、双仁、纸皮三种巴旦杏的果实性状和营养成分进行综合测定.采用原子吸收分光光度法测定微量和常 量元素;

采用中国药典法测定苦杏仁苷;

采用氨基酸比值系数法对其蛋白质营养价值进行评价;

采用气相色谱-质谱联用(GC-MS) 对脂肪酸组成和含量进行测定.结果表明:三种新疆巴旦杏中,纸皮的可食部和苦杏仁苷含量最高;

双仁的总糖含量最高,口感较香 甜.三种新疆巴旦杏的常量和微量元素种类齐全,含量总体上为 K>

Na>

Mg>

Ca>

Fe>

Mn>

Zn>

Cu.氨基酸含量丰富,种类齐全,必需 氨基酸含量较高,平均药用氨基酸占总氨基酸含量的 70.33%.SRC 为62.786~66.738 之间,与FAO/WHO 比较接近.纸皮的脂肪含 量最高,为51.23%.三种新疆巴旦杏平均不饱和脂肪酸含量较高,为88.850%;

其中油酸含量最高,亚油酸次之.新疆巴旦杏营养 丰富,口感香甜,蛋白和油料品质优良,药用价值开发潜力巨大,应引起人们的重视,促进新疆巴旦杏资源的开发和利用. 关键词:新疆巴旦杏;

综合营养成分;

氨基酸比值系数法;

气相色谱-质谱联用 文章篇号: 1673-9078(2016)2-262-268 DOI: 10.13982/j.mfst.1673-9078.2016.2.038 Comprehensive Analysis of Nutritional Components in Several Xinjiang Paddan Almond Samples ZHAO Cui1 , TIANYing-zi1 ,YINGLi2 , MA Qian-li1 , LUO Yu-nian1 (1.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) (2.National Forest-product Industry Planning Design Institute, Beijing 100714, China) Abstract: Fruit characteristics and nutritional components were comprehensively determined for three Xinjiang paddan almond samples (Shuangguo, Shuangren, and Zhipi) in this study. Atomic absorption spectrophotometry was used to determine the content of trace elements and major elements;

a method described by the Chinese Pharmacopeia was used to measure amygdalin content;

the nutritional value of proteins was evaluated as the score of the ratio coefficient of amino acid;

gas chromatography mass spectrometry was used to measure the components and content of fatty acids. The results indicated that among the three Xinjiang paddan almond samples, the highest proportion of the edible part and highest content of amygdalin were found in Zhipi;

Shuangren showed the highest content of total sugar and had a sweet taste. A full range of trace elements and major elements were found in three Xinjiang paddan almond samples, with the content in the following order: K >

Na >

Mg >

Ca >

Fe >

Mn >

Zn >

Cu. There were a full range of amino acids with high content;

the content of essential amino acids was relatively high, and the average content of amino acids for medical purposes accounted for 70.33% of the total amino acids. The score of ratio coefficient was62.786C66.738, which was close to the Food and Agriculture Organization of the United Nations and the World Health Organization requirement. The highest fat content (51.23%) was found in Zhipi. The average content of unsaturated fatty acid was relatively high (88.850%);

oleic acid showed the highest content, followed by linoleic acid. Additional studies should examine Xinjiang paddan almond to promote its development and utilization because of its high nutritional value, sweet taste, high-quality proteins and oils, and potential medicinal value. Key words: Xinjiang paddan almond;