基于生熟角度探讨15种板栗果实性状及营养品质的差异性

Investigatation of the differences in fruit character and nutritional quality of 15 kinds of chestnuts from the angle of raw and cooked

中文关键词:  板栗仁  熟化  变异系数  因子分析  相关性分析

英文关键词:chestnut kernel  cooked  coefficient variations  factor analysis  correlation analysis

中文摘要:

      目的 从生熟角度对比分析15种板栗仁的品质差异性。方法 以15种不同产地的鲜板栗为原料, 采用人工去壳去皮、隔水蒸煮熟化处理, 测定板栗主要经济性状指标(出仁率、单果重量、粒径、碎粒率)及蒸煮前后板栗仁品质指标(可溶性糖、蔗糖、可溶性蛋白、淀粉、直链淀粉、多酚), 采用因子分析及聚类分析筛选板栗品质的核心指标。结果 不同产地的板栗品质不同, 生熟状态下的板栗仁品质也不同。煮熟后, 板栗仁中可溶性糖、可溶性蛋白含量的下降幅度依次为21.6%~72.1%、21.4%~90.9%; 大部分产地板的栗仁中直链淀粉、多酚含量上升, 蔗糖含量下降。应用因子分析及相关性分析从11个指标参数筛选出评价板栗仁综合品质的核心指标为: 板栗仁蔗糖、可溶性糖、多酚、可溶性蛋白含量及熟制板栗仁中直链淀粉含量。聚类分析将15种生、熟板栗均分成两大类, 但生熟状态下的聚类结果差异较大。结论 板栗的品质因产地、生熟状态而呈现了不同的差异性, 为进一步丰富板栗仁综合品质评价体系和不同品质的板栗加工提供了重要参考。

英文摘要:

      Objective To contrastively analyze the quality differences in 15 kinds of chestnut from the perspective of raw and cooked chestnut. Methods The 15 kinds of fresh chestnuts were used as materials, the chestnuts were processed by artificial shell peeling and water-proof cooking, and the economic character indexes (seed rate, single fruit weight, particle size and breaking rate) and quality indexes of chestnut kernel before and after cooking (soluble sugar, sucrose, soluble protein, starch, amylose and polyphenol) were measured, then factor analysis and cluster analysis were used to screen the core indexes of chestnut quality. Results The quality of chestnut varied from place to place, and the quality of chestnut in raw and cooked state was also different. After cooking, the soluble sugar and soluble protein of chestnut kernel decreased by 21.6%?72.1% and 21.4%?90.9%, respectively; the content of amylose and polyphenol showed an upward trend, while the soluble content showed an downward trend. Eleven quality indicators including sucrose, soluble sugar, polyphenol, soluble protein content of raw chestnut kernel and amylose content of cooked chestnut kernel were picked out by combining with the correlation anaylsis and factor analysis as the core indicators to comprehensively evaluate the quality of chestnut kernel. The 15 chestnut were divided into 2 categories by cluster analysis, but the clustering results of raw and cooked state differ greatly. Conclusion The quality of chestnut is different due to its producing area and raw and cooked state, which provides important references for further enriching the comprehensive quality evaluation system of chestnut kernel and processing of different quality chestnut.