摘要
[目的]对福建省的主栽花生品种进行分析测定及营养评价，为福建省食用型花生品种开发提供依据。[方法]在福建省8个县区采集19个主栽花生品种，检测分析花生样品的主要营养成分，采用灰色关联法分析更适合作为食用花生的品种。[结果]试验表明，供试花生品种的脂肪和蛋白质平均含量分别为48．06％和32．65％；必需氨基酸平均含量占氨基酸总量的29．24％，其中龙花243必需氨基酸含量最高，为8．57％，泉花646最低，为6．64％；不饱和脂肪酸在脂肪中所占的平均含量为81．70％，最高为汕油21，达到88．10％，泉花6号最低，仅为79．30％。油酸／亚油酸比值平均为1．2，其中福花4号最高，达到1．4，说明其较耐贮藏。[结论]灰色关联法分析结果显示，福花4号在供试花生品种中最适合作为食用花生品种，泉花8号次之，泉花10号最不适合。
Abstract
Objective] To analyze and detect the main peanut varieties in Fujian Province, and to provide the basis for development of the edible-type peanut cultivars.[ Method] The main nutritional components of peanut samples were detected.Grey correlation analysis was used to analyze more suitable variety of edible peanut.[Result] The average contents of fat and protein of tested peanut varieties were 48.06%and 32.65%, respectively.The average content of essential amino acid accounted for 29.24% of total amino acid.Among them, essential amino acid of Longhua 243 had the highest content (8.57%);while that of Quanhua 646 was the lowest (6.64%).The average content of unsatu-rated fatty acid accounted for 81.70% of the total fat.Among them, Shanyou 21 was the highest (88.10%);and Quanhua 6 was the lowest (79.30%).The ratio of oleic acid to linoleic acid was 1.2.Among them, Fuhua 4 was the highest (1.4), showing that it was suitable for storing.[Conclusion] Result of grey correlation method showes that Fuhua 4 is the most suitable variety of edible peanut, followed with Quan-hua 8.And Quanhua 10 is most unsuitable.
基金项目
农业部农产品质量安全风险评估专项项目( GJFP2016007)
福建省属公益类科研项目(2014R1025－7)
万方数据