福建省花生营养品质评价及其食用品质灰色关联法分析

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。

Analysis of Peanut Nutrition Quality Evaluation and Grey Correlation Method of Edible Quality in Fujian Province

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.