| 摘要: |
| 为选育适合鲜食、口感好和营养成分含量高的休闲花生新品种，以富硒黑花生BH3、B11，花生新品系RH1309、CH01，彩色花生C3、C4、C5为材料，普通花生天府14号（CK）作对照，测定了参试花生新品系的营养品质。利用热浸提-油重法测定粗脂肪含量，凯氏定氮法测定蛋白质含量，蒽酮比色法测定总糖含量，石墨炉原子吸收法测定硒含量和采用气相色谱法测定全脂肪酸成分。结果表明：黑花生和彩色花生蛋白质含量均高于对照，蛋白含量最高是彩色花生C4，为26.9%；总含糖量最高是C4，为6.7g/100g；BH3硒含量为0.29mg/kg，是富硒能力最强的花生，彩色花生硒含量均高于对照及普通花生。反式白藜芦醇含量最高的花生是C4，为6.23μg/g；所选特色花生材料的花生仁亚油酸含量均高于对照。黑花生BH3和B11，彩色花生C3、C4和C5的综合性状较好，是适合鲜食的花生及休闲花生的加工原料。 |
| 关键词: 花生 品质 亚油酸 白藜芦醇 |
| DOI：10.11841/j.issn.1007-4333.2017.05.004 |
| 投稿时间：2016-05-02 |
| 基金项目:四川省财政创新能力提升工程项目（2016ZYPZ-006）；四川省农业科学院青年基金项目（2016QNJJ-005） |
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| Nutrition and quality analysis of special new peanut varieties |
|
FU Chun1,2, ZHANG Xiaojun1, YUE Fuliang1, HOU Rui1, ZHANG Xiaohong1, LI Wenjun1, LIU Xing1, ZHANG Xiangqiong1
|
| (1.Economic Crops Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610300, China;2.College of Agronomy and Biotechnology, Southwest University, Chongqing 400716, China) |
| Abstract: |
| In order to select new leisure peanut varieties suitable for fresh eating,good taste and high nutrient content,selenium enriched black peanut varieties BH3,B11,peanut varieties RH1309,CH01 and color peanut varieties C3,C4,C5 were used as the experiment material,and ordinary peanut Tianfu 14 (CK) was used as control in this research.Nutrition and quality of these new peanut varieties were determined.Crude fat content,protein contend,total sugar content,selenium content and total fatty acid composition were determined by hot dip extraction and oil weight method,kjeldahl determination,anthracenone colorimetry,graphite furnace atomic absorption method and gas chromatographic method,respectively.The results showed that:Protein contents in black peanut and color peanut were higher than that of the control,and it was the highest in color peanut C4,which was 26.9%.The total sugar content in color peanut C4 was the highest,which was 6.7 g/100 g.Selenium rich ability of variety BH3 was the strongest which was 0.29 mg/kg,and selenium content of color peanut was higher than that of the control.The content of trans resveratrol in C4 was highest,which was 6.23 μ g/g.Linoleic acid contents in peanut kernels of selected special peanut material were all higher than that of control.Comprehensive traits of black peanut BH3,B11 and color peanut C3,C4,C5 were better.These verities were very suitable for fresh eating peanuts and processing raw materials of leisure peanut. |
| Key words: peanut quality linoleic acid resveratrol |
