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Comparison and Analysis of the Major Ingredients of Different Chinese Chestnut Varieties

查看全文 作　　者：Lei [1,2,3,4,5]WANG;Yanhua [1,2,3,4,5]YAN;Shouguo [1,2,3,4,5]GU;Liang [1,2,3,4,5]LI;Kai [1,2,3,4,5]GE;Tian [1,2,3,4,5]LIN;Ruiling [1,2,3,4,5]ZHAO;Xueliang [1,2,3,4,5]PANG 高影响力作者 机构地区：[1]Tangshan Food and Drug Comprehensive Testing Center,Tangshan 063000,China;[2]Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products,Ministry of Agriculture and Rural Affairs,Tangshan 063000,China;[3]Hebei Agricultural Products Quality and Safety Testing Innovation Center,Tangshan 063000 China;[4]Tangshan Institute of Industrial Technology for Functional Agricultural Products,Tangshan 063000,China;[5]Hebei Food Inspection Laboratory Automation Engineering Research Center,Tangshan 063000 China高影响力机构 出　　处：《Agricultural Biotechnology》索引2022年第11卷第6期,共3页高影响力期刊 基　　金：Supported by Hebei Talent Project Training Fund(A201901128). 摘　　要：[Objectives]This study was conducted to investigate the differences of main nutrient components in 29 different varieties of Chinese chestnut.[Methods]The protein contents,starch contents,Vc contents,soluble sugar contents and inorganic element contents in the 29 different varieties of Chinese chestnut in the north were detected and compared.[Results]The main nutrient components in the 29 varieties of Chinese chestnut were as follows:amylose content 47.16%-63.27%,protein content 3.23%-7.58%,soluble sugar content 7.23%-16.17%,Vc content 2.42-9.42 mg/100 g,Fe content 7.20-17.28 mg/kg,K content 3611-8940 mg/kg,Zn content 4.43-9.24 mg/kg,Ca content 120-304 mg/kg,and P content 752-1658 mg/kg.In general,four varieties,'Dabanhong','Yanbao','Duanzhi'and'Jinhua',have higher nutritional components.[Conclusions]This study provides a theoretical basis for the processing,utilization,storage,purchase,breeding and scientific management of Chinese chestnut in the future. 关 键 词：Chinese chestnut VARIETY Nutritional composition Comparative analysis
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