两种栀子果主要经济性状及成分分析

为系统研究我国主要栀子果实的品种品质,以山栀子和水栀子果实为原料,测定果重、果皮厚度、果高、果直径、壳仁比、出籽率、出油率等主要经济性状及粗蛋白、粗脂肪、膳食纤维、可溶性总糖等营养成分和总环烯醚萜类、总藏红花素、总胡萝卜素和总黄酮等功能成分含量。同时对栀子果油的理化性质、脂肪酸和不皂化物组成及主要有益因子进行测定和分析。结果表明水栀子果在单果重量、果实直径等经济指标上显著高于山栀子果,而总环烯醚萜含量显著较低,其余主要营养功能成分无显著性差异。两种栀子果的油脂含量相近(约25 %),理化指标均无显著性差异,主要脂肪酸均为亚油酸,含量高于48 %。栀子果油的不皂化物主要有甾醇类、三萜醇类、烃类和维生素E类,其中以甾醇类含量最高。山栀子果油中的甾醇、维生素E及角鲨烯等主要有益因子含量高于水栀子。综合分析,水栀子从果实产量及产油量上优于山栀子,但总环烯醚萜含量及油中主要有益因子含量较低。两者从栀子果及果油的营养、功能方面评价各有千秋,故在食用特别是栀子果油的利用方面两者可混用。实验结果为栀子果资源的综合利用、开发提供新的思路和理论基础。

The economic characters and main component analysis research of two kinds of Gardenia jasminoides

Gardenia jasminoides Ellis and G. jasminoides var. radicans Makino were selected as materials to study systematically qualities of two main fructiferous varieties of Gardenia jasminoides in China, including main economic characters (i.e. fruit weight, pericarp thickness, fruit height, fruit diameter, pericarp seed ratio, seed yield and oil yield), nutritional ingredient (i.e. crude protein, crude oil, dietary fiber, total soluble sugar, reducing sugar, starch and energy) and functional component (i.e. total iridoid glycosides, total crocin, total carotene and total flavonoids) were determined. The physicochemical property, fatty acid and unsaponifiable matter composition, phytosterol, vitamin E and squalene content of gardenia fruit oil were also analyzed. The results showed that the economic characters of G. jasminoides var. radicans Makino were better than that of G. jasminoides Ellis, while the total iridoid glycosides content was lower. The oil content in gardenia fruit was about 25 %, linoleic acid was the main fatty acid (> 48 % in both gardenia fruit). The physicochemical property of both gardenia fruit oil showed no significant difference. The unsaponifiable matters in gardenia fruit oil was mainly composed of sterols, triterpenoid alcohols, hydrocarbons and vitamin E. G. jasminoides Ellis contained much more beneficial factors (i.e. sterols, vitamin E and squalene) than G. jasminoides var. radicans Makino. Summarily, G. jasminoides var. radicans Makino has the advantage in fruit picking and oil yield, yet contained much lower total iridoid glycosides in fruit and beneficial factors in fruit oil than that of G. jasminoides Ellis. The nutritional ingredients and functional components analysis of both gardenia fruit and fruit oil showed no significant difference. The results provided a theoretical basis for comprehensive utilization and development of gardenia fruit.