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《Journal of Anhui Agricultural Sciences》 2015-18
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Composition Analysis and Nutritional Evaluation of Representative Walnut Kernels from Different Areas

YU Pei-pei;YU Meng-meng;JIANG Qi-xing;XU Xue-qin;Food School of Jiangnan University;  
The basic components,amino acid,fatty acid and minerals of four kinds of walnuts from different cultivation areas were determined,and nutritional qualities were synthetically evaluated. Results showed that the contents of basic components from different walnuts were slightly differences. The contents of crude protein were between 16. 82% and 18. 41%,thin-shelled walnut from Xinjiang,Hetian was the highest. The contents of fat were between 62. 62% and 65. 74%,walnuts from Yunnan were higher than others. The contents of water were between 3. 51% and 4. 38%. The contents of ash were between 1. 98% and 2. 51%. Walnut had all kinds of amino acid. The ratio of essential amino acids and total amino acids were stable,averaged to 29. 39%,the ratio of essential amino acids and non-essential amino acids were up to 40%. The scores of AAS and CS were up to the standard value of FAO / WHO. The first limiting amino acid was lysine. Walnut oil showed high content of polyunsaturated fatty acids( mainly linoleic acid andα-linolenic acid) averaged up to 90%. Minerals were rich,particularly in Ca,P,Mg,Fe,Zn,the heavy metal( As,Pb) were under the restriction of food safety.
【CateGory Index】: S664.1
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