不同野生榛子果实特性及营养成分分析

对贵州喀斯特山区和铁岭开原野生榛子果实特性及营养成分进行测定,并对结果进行相关性和因子分析。结果表明,贵州喀斯特山区和铁岭开原野生榛子在果实特性、蛋白质、脂肪、V_E、矿物质、脂肪酸方面均存在显著差异(P<0.05)。贵州喀斯特山区两个品种的果实特性及营养成分变异性较大。相关性分析结果表明：出仁率与不饱和脂肪酸(UFA)含量呈极显著正相关；V_E含量与磷含量呈极显著正相关；坚果三径两两之间呈显著正相关；锰含量与钾、镁含量呈显著正相关；镁含量与出仁率及UFA含量呈极显著负相关；水分与铜含量呈显著负相关；出仁率与锰含量呈显著负相关；脂肪含量与钾、锰含量呈显著负相关；铁含量与锌含量呈显著负相关。因子分析提取出2个主成分,累计方差贡献率达到100%,包含所测指标的所有信息。第1个公因子主要代表出仁率、水分、脂肪、油酸、豆蔻酸、亚麻酸、UFA含量及钾、锰、镁、铜等矿物质含量；第2个公因子主要代表坚果三径、单果重、钙、棕榈酸、棕榈一烯酸、十七碳一烯酸、花生酸、花生一烯酸等指标。本研究可为榛子的资源开发、质量控制以及深入研究提供参考依据。

Analysis of Fruit Characteristics and Nutritional Composition of Different Wild Hazelnuts

The characteristics and nutritional components of wild hazelnuts in Guizhou karst mountain area and Tieling Kaiyuan were determined, and the results were analyzed by correlation and factor analysis. The results showed that fruit characteristics, protein, fat, V_E, minerals, and fatty acids of wild hazelnuts had significant differences between Guizhou karst mountain area and Tieling Kaiyuan (P<0.05). The variability of fruit characteristics and nutritional components of the two varieties in the karst mountainous area of Guizhou is relatively large. Correlation analysis results showed that the kernel rate was extremely significantly positively correlated with the UFA content; the V_E content was extremely significantly positively correlated with the phosphorus content; the nut size index was significantly positively correlated; the Mn content was significantly correlated with K and Mg content; Mg content is extremely significantly negatively correlated with kernel yield and UFA content; moisture and Cu content are significantly negatively correlated; kernel yield is significantly negatively correlated with Mn content; fat content is significantly correlated with K and Mn content; Fe content is significant negative correlation with Zn content. Factor analysis extracts 2 principal components, and the cumulative variance contribution rate reaches 100%, which includes all the information of the measured indicators. The first common factor mainly represents the kernel rate, moisture, fat, oleic acid, myristic acid, linolenic acid, UFA content, and potassium, manganese, magnesium, copper and other mineral content; the second common factor mainly represents the nut diameter, single fruit weight, calcium, palmitic acid, palmitonoic acid, heptaenoic acid, arachidic acid, arachidonic acid and other indicators. This study can provide reference for resource development, quality control and in-depth research of hazelnuts.