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

从生熟角度系统分析板栗仁的品质差异性。以15份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、板栗仁单果重量、粒径及碎粒率），并检测蒸煮前后板栗仁内在品质指标（可溶性糖、蔗糖、可溶性蛋白、淀粉、直链淀粉、多酚）。结果表明：经蒸煮熟化后，板栗仁可溶性糖含量、可溶性蛋白含量下降幅度依次为21.6 %~72.1 %、21.4 %~90.9 %；但大部分产地板栗仁的直链淀粉含量、多酚含量均呈上升趋势，而蔗糖含量呈下降趋势。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：板栗仁蔗糖含量、可溶性糖含量、多酚含量、可溶性蛋白含量及熟制板栗仁原料的直链淀粉含量。本研究结果为进一步丰富板栗仁综合品质评价体系提供了重要参考。

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

he study aimed to improve the comprehensive quality evaluation system of chestnut kernel from the perspective of raw and cooked chestnut.The single mass and the particle size of 15 Chinese chestnut cultivars after artificial shelling and peeling were determined.The nutritional compounds,including soluble sugar,sucrose,soluble protein, starch, amylose and polyphenol of chestnuts kernel before and after cooking were also detected. The results showed that the soluble sugar and soluble protein decreased by 21.6%~72.1% and 21.4%~ 90.9%, respectively. The content of amylose and polyphenol after cooking showed an upward trend,while the soluble content showed an downward trend. Eleven quality indicators including sucrose content, soluble sugar content, polyphenol content, soluble protein content of raw chestnut kernel and amylose content of cooked chestnut kernel were screened out by combining with the correlation anaylsis and factor analysis as the core indicators to comprehensively evaluate the quality of chestnut kernel.The results can be uesd to provide an important reference for further enriching the comprehensive quality evaluation system of chestnut kernel.