邓加林，潘庆牧，刘安萱^*

（广元市林业科学研究院，四川广元 628000）

摘要：明确我国核桃主产区所推行16个品种的营养价值，为我国核桃良种选育提供一定的理论基础。通过2021年定点采集四川（广元、巴中、凉山）、新疆、云南、陕西、甘肃等国内核桃主产省区当地推广的16个品种进行蛋白质、脂肪、微量元素（钙、铁、锌、硒）和维生素B₁、维生素B₆等营养成分进行测定分析。结果表明：在16个供试核桃品种中，产于四川广元的“广丰”品种蛋白质和锌含量最高，“川早2号”品种钙含量最高，“蜀朝2号”品种铁含量最高，“硕星”品种硒含量最高，“利丰”品种维生素B₆含量最高；产于云南的“大泡”品种脂肪含量最高；产于甘肃的“陇南755”品种维生素B₁含量最高。本研究发现四川广元地区核桃品种营养成分含量高，且“硕星”品种富含硒元素。本研究结果可为后续核桃良种的开发提供种质资源。

关键词：核桃；蛋白质；脂肪；矿质元素；维生素

中图分类号：TS201.4    文献标识码：A    文章编号：1674-506X（2023）03-0111-0005

Analysis on Nutritional Composition of 16 Domestic Walnut Varieties

DENG Jialin, PAN Qingmu, LIU Anxuan^*

（Guangyuan Forestry Research Institute, Guangyuan Sichuan 628000, China）

Abstract：The nutritional value of 16 varieties promoted in the main walnut producing areas in China is clarified, which provides a certain theoretical basis for the selection and breeding of walnut varieties in China. In 2021, 16 locally promoted varieties of walnut were collected in major domestic walnut-producing provinces and regions such as Sichuan (Guangyuan, Bazhong, Liangshan), Xinjiang, Yunnan, Shaanxi and Gansu, and the determination and analysis of protein, fat, trace elements (calcium, iron, zinc, selenium) and nutrients such as vitamin B₁ and vitamin B₆ were carried out. The results showed that among the 16 tested walnut varieties, the “Guangfeng” variety produced in Guangyuan, Sichuan Province had the highest protein and zinc content, the “Sichuan Zao No.2” variety had the highest calcium content, the “Shu Dynasty No.2” variety had the highest iron content, the “Shuoxing” variety had the highest selenium content, and the “Li Fung” variety had the highest vitamin B₆ content. The “big bubble” variety produced in Yunnan has the highest fat content; The “Longnan 755” variety produced in Gansu has the highest vitamin B₁ content. This study found that walnut varieties in Guangyuan area of Sichuan province are rich in nutrients,  and “Shuoxing” varieties are rich in selenium. The results of this study can provide germplasm resources for the subsequent development of improved walnut varieties.

Keywords：walnut; protein; fat; mineral elements; vitamin

doi：10.3969/j.issn.1674-506X.2023.03-019

收稿日期：2022-12-02

作者简介：邓加林（1969-），男，硕士，高级工程师。研究方向：森林保护。

*通信作者：刘安萱（1963-），女，硕士，工程师。研究方向：食品加工及检测。

引用格式：邓加林,潘庆牧,刘安萱.国内16个核桃品种主要营养成分特性研究[J].食品与发酵科技,2023,59(3):111-115.