摘要
榛子是木本油料类坚果,种仁粗脂肪含量60%左右,油酸含量82%左右,亚油酸含量12%左右,还含有亚麻酸等十余种微量脂肪酸。可溶性蛋白质含量5%左右,总蛋白质20%左右,可溶性糖含量17%左右,淀粉1.5%左右。此外,还含有丰富的多酚、黄酮、VE、甾醇等活性成分。伴随着果实的发育,6月底至7月20日前后是油酸、亚油酸、蛋白质等主要营养成分的快速合成期。不同产地、不同品种的平欧杂种榛的脂肪酸GC-MS指纹图谱、VE HPLC指纹图谱、甾醇GC-MS指纹图谱与标准指纹图谱间具有极高的相似度,可以建立共有模式。榛仁油脂的碘值为137.15~147.50,皂化值为144.99~159.03。榛子粉的乳化能力和起泡能力在蛋白质等电点(p H值4.5)处最差,乳化稳定性在蛋白质等电点处和偏碱条件下较好,而起泡稳定性在蛋白质等电点和酸性条件下较好,持水性在偏酸或偏碱条件下较好,吸油性在40℃时达到较大值。清蛋白占平欧杂种榛粗蛋白的67.18%,球蛋白占17.62%,谷蛋白占6.53%,醇溶蛋白占3.17%。榛子叶片中含有黄酮类、鞣质类等30余种化合物。雄花序、花粉的不同提取物分别具有抑菌、消炎、抗氧化、体外抑制胃癌细胞(AGS)和肝癌细胞(SK-Hep1)等多种生理作用。榛子壳可用于提取棕色素、吸附剂等材料。带果苞鲜榛子在常温下可以贮藏5 d左右,0℃低温下可贮藏100 d左右。榛坚果含水量达7%左右时,榛坚果在10~13℃贮藏期12个月,5~8℃贮藏期18个月,0~3℃贮藏期24个月。榛子食用加工产品包括榛仁巧克力糖果类、榛仁面点类、榛子酱类、榛子冰淇淋类、榛子油类、榛子粉类、榛子奶制品类、榛子饮品类、榛子休闲食品类等。平欧杂种榛作为新兴的经济林产业,已经在全国20余个省(自治区、直辖市)种植,除了东北地区作为主产区以外,华北和西北地区成为新兴产区快速发展,产业前景十分广阔。
The kernel of the hazelnut contents about 60% crude fat,82% oleic acid and 12% linoleic acid. It also contains linolenic acid and more than ten kinds of trace fatty acid. The contents of soluble protein,sugar,and starch are about 5%,17%,and 1. 5%,respectively. In addition,it is also rich in polyphenols,flavones,VE,sterol and other active ingredients. With the development of the fruit,the main nutritional ingredients such as oleicacid,linoleic acid and protein synthesize rapidly from late June to middle July. The fingerprints of fatty acids GCMC,VE HPLC and sterol GC-MS are established successfully according to the results of analyzing of the active nutrients,the high similarity with standard fingerprint,and the clustering analysis of 14 samples of hybrid hazelnut from five production regions and three varieties. The iodine value and saponification value of hazelnut oil range from 137. 15 to 147. 50,and 144. 99 to 159. 03 respectively. The ability of hazelnut powder emulsion and foaming is the worst at protein isoelectric point（ p H 4. 5）,the emulsion stability is better at protein isoelectric point and alkali condition,but the foam stability at the protein isoelectric point and acidic condition is better,the water holding capacity is better under the condition of partial acid or partial alkali,and the oil absorption reaches the largest value at 40℃. The albumin accounts for 67. 18% of the crude protein in Ping’ou hybrid hazelnut,while globulin,gluten and gliadin accounts for 17. 62%,6. 53%,and 3. 17%,respectively. Approximately 30 compounds such as flavonoids and tannins are included in hazelnut leaves. The different extracts of catkin and pollen have various physiological functions such as bacteriostatic,anti-inflammatory,anti-oxidative,in vitro inhibition of human gastric carcinoma cells（ AGS） and human liver adenocarcinoma cells（ SK-Hep1）. Hazelnut shell can be used to extract brown pigment,adsorbent and other materials. The fresh nuts with bracts can be stored for about 5 days at room temperature,about 100 days under the condition of low temperature storage（ 0℃）. Hazel nuts can be stored well for 12 months,18 months and 24 months at temperature of 10-13℃,5-8℃ and 0-3℃ respectively when the water content of the nut is about 7%. The processed food products of hazelnuts include hazelnut chocolate candy,hazelnut pastry,hazelnut paste,hazelnut ice-cream,hazelnut oil,hazelnut powder,hazelnut milk products,hazelnut beverage,hazelnut leisure food and so on. The Ping’ou hybrid hazelnut has been introduced to more than 20 provinces（autonomous regions,and municipalities）. The north-east area is the main production region,while the north and north-west part of China are becoming new production areas with a fast developing and prospect industry future.
出处
《林业科学研究》
CSCD
北大核心
2018年第1期130-136,共7页
Forest Research
基金
中央级科研院所基本科研业务费资金项目：“榛子提质增效关键技术研究”(CAFYBB2017ZA004-9)和“川榛种质资源评价及育种群体的核心种质构建”
关键词
榛仁
营养成分
加工
综合利用
产业发展
hazelnut kernel
nutrient ingredient
processing
comprehensive utilization
industrial development
