文献类型： 外文期刊

作者： Zheng, Yuewen ¹ ; Wu, Shutian ¹ ; Wang, Ruohui ¹ ; Wu, Yanxia ² ; Zhang, Weizhong ² ; Han, Yongxiang ¹ ; Tang, Fubin ¹ ;

作者机构： 1.Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China

2.Shanxi Acad Agr Sci Polom Inst, Taigu 030815, Peoples R China

关键词： Walnut cultivars; Comprehensive qualities; Chemical components; Canonical correlation analysis; Correspondence analysis

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）

ISSN： 2193-4126

年卷期： 2020 年 14 卷 6 期

页码：

收录情况： SCI

摘要： Cultivar is one of the key factors to that influences the nutritional and commercial values of walnuts. However, differences in the comprehensive chemical components among walnut cultivars and their internal formation mechanism are rarely reported. In this study, 49 chemical components of 10 main walnut cultivars from Shanxi Province, China were investigated. Polyphenols, flavonoids and vitamin E were especially rich with the contents of 32.20 mg/g, 16.25 mg/g and 42.37 mg/g, respectively. Highly positive correlations existed among amino acids (r > 0.77,p < 0.01), polyphenols-flavonoids (r = 0.85,p < 0.01) and alpha-Vitamin E - gamma-Vitamin E (r = 0.93,p < 0.01). Some microelements (Tl, Ba and Ni) were negatively correlated with most of the essential amino acids (expect for Cys and Lys), alpha-Vitamin E and gamma-Vitamin E. Based on further analysis of the relationships between chemical component groups, there were 13 canonical variate pairs between microelements and other chemical composition groups was up to 13 pairs (r > 0.8,p < 0.01). Then correspondence analysis indicated 17 chemical compositions were typical phytochemical component of these walnut cultivars. Microelements were the major factor that influenced on the comprehensive qualities of walnuts. Finally, walnut cultivars were classified into various industrial developments based on their chemical components. This research demonstrated that differences and relationships of chemical components in walnuts could be efficiently determined and further applied to the food industry.