| 李镇灏1，谢蓝华2,3，陈佳3，杨勇福3，林茂森3，杜冰1,2.不同产地美藤果籽的物性比较[J].中国油脂,2022,47(5):.[LI Zhenhao1, XIE Lanhua2,3, CHEN Jia3,YANG Yongfu3, LIN Maosen3, DU Bing1,2.Comparison of physical properties of sacha inchi seeds from different areas[J].China Oils and Fats,2022,47(5):.] |
| 不同产地美藤果籽的物性比较 |
| Comparison of physical properties of sacha inchi seeds from different areas |
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| DOI： |
| 中文关键词: 美藤果籽 感官特性 理化特性 营养特性 |
| 英文关键词:sacha inchi seed sensory property physicochemical property nutritional property |
| 基金项目: |
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| 摘要点击次数: 325 |
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| 中文摘要: |
| 为了给美藤果的开发利用提供参考数据，采集了中国云南省普洱、西双版纳、红河，老挝4个产地的美藤果籽，对其感官特性、理化特性及营养特性进行分析比较。结果表明：美藤果籽为类椭圆形，色泽呈浅褐色至深褐色，具有美藤果特有的植物香气；4个产地的美藤果籽单粒厚度为6.8～11.28 mm，粒径为15.81～24.83 mm，单粒质量为0.82～1.53 g，壳仁比为0.52∶ 1～0.78∶ 1，水分含量为7.21%～7.90%；美藤果籽粗脂肪含量为44.98%～50.25%，粗蛋白质含量为27.65%～3028%，总糖含量为3.05%～3.21%，灰分含量为2.28%～2.63%；美藤果籽中维生素E含量为122～190 mg/100 g，钙含量为60.2～63.8 mg/100 g，磷含量为517～535 mg/100 g，钾含量为108～112 mg/100 g，必需氨基酸总量为10.07～10.68 g/100 g，氨基酸总量为31.55～32.82 g/100 g；4个产地的美藤果籽油中棕榈酸含量为3.82%～4.62%，硬脂酸含量为1.87%～3.87%，油酸含量为711%～11.09%，亚油酸含量为37.30%～38.58%，亚麻酸含量为40.78%～48.40%。总体来说，不同产地的美藤果籽感官特性、理化特性及营养特性差异较大，相比较而言，中国普洱产地的美藤果籽在物性指标方面表现更为突出，可作为美藤果油和美藤果蛋白原料的选择。 |
| 英文摘要: |
| In order to provide reference data for the development and utilization of sacha inchi, the sensory, physicochemical and nutritional properties of the sacha inchi seeds from different areas (Pu’er, Xishuangbanna, Honghe in Yunnan Province, China, and Laos )were analyzed. The results showed that the sacha inchi seeds were oval in shape, light brown to dark brown in color, and had the unique plant aroma of sacha inchi. The single grain thickness of sacha inchi seeds from the four origins was 6.8-1128 mm, grain diameter was 15.81-24.83 mm, single grain mass was 0.82-1.53 g, ratio of shell to kernel was 0.52∶ 1-0.78∶ 1, and moisture content was 7.21%- 7.90%. The contents of crude fat, crude protein, total sugar and ash were 44.98%-50.25%, 27.65%-30.28%, 3.05%-3.21%, 2.28%-2.63%, respectively. The contents of vitamin E, calcium, phosphorus, potassium, total essential amino acids and total amino acids in the sacha inchi seeds were 122-190 mg/100 g, 602-63.8 mg/100 g, 517-535 mg/100 g, 108-112 mg/100 g, 10.07-10.68 g/100 g, 31.55-32.82 g/100 g, respectively. In the seed oil, the contents of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid were 382%-4.62%, 1.87%-3.87%, 7.11%-11.09%, 37.30%-38.58% and 40.78%-48.40%, respectively. In general, the sensory, physicochemical and nutritional properties of the seeds from different regions varied significantly. In comparison, the seeds from Pu’er of China showed more outstanding performance in terms of physical properties and could be used as a raw material for sacha inchi seed oil and sacha inchi seed protein. |
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