Studies On Nutrion Evaluation And Genetic Analysis Of Almond From Southern Xinjiang

Supercritical carbon dioxide extraction (SFE-C02) technology, nutrition analysis of protein, fatty acid and amino acid, and genetic analysis according to statistics method were studied in this paper, with 28 almond vareties from southern Xinjuang as experimental material.The optimum extralting conditions were inrestigated by orthogogal design with three factors and five levels. The extralting temperature, pressure and CO2 volume are 70癈, 5000PSI and 40ml respectively. First static extract ten minutes, and then perform dynamic extracting. The first principal factor is extracting pressure, the second one is extracting temperature, the last is CO2 volume. As Compared with routine extraction, SFE-CO2 technology shows superior obviously. That is high speed, thoroughly extracting, no pollution and organic solvent residues, and security for eating.It also proved that almond meanly contains 54.68% fatty oil among which unsatruated acid is the major component, whose partion is 92.3%. Oleic acid, an unsaturated mono fatty acid, constitutes 63.72%~75.09% of unsaturated fatty oil. Linoleic acid, palm oil acid and Linolenic acid are in the next place. Excellent negative correlation between oleic and linoleic was found (r=-0.993). Howerer, positive correlation between linoleic acid and linolenic acid is minus (r=0. 022),which means the genetic independence of them.Albumin is the key protein among almond proteins, Globulin is less. Glutelin and Gliadin is the least. Almond contains protein averaging 22.55%.Proteins from 28 varieties belong complete protein, which contains 18 kinds of amino acid (AA). AA is bundent in almond protein, which includes 8 essential AA(EAA). The ratio of total AA(TAA) to protein, EAA to TAA, Glu to TAA are 92.52%,27.51%~35.18%, 22.71%. Sulphureous AA (Met+Cys) and Lys are the restrictive AA.Protein SDS-PAGE experiments show that there is no credent difference among 28 albumin spertrulm bands. Howerer, there is obvious difference conferring toglobulin.Different almond variety is apparently different according to eleven indexes.The mean distance between variety varies from 11.16 to 92.97. twenty eight almond varieties are divided into four classes according to integrated cluster analysis. The first class is number ;the second one is number the third class is number , and the one without number; the fourth class is number The fine varieties are elected as far as evaluation of protein, fatty oil and AA is concerned. They are number and the one without number.