| Nuts, also know as dried fruits, shell fruit, are one kind of plant fruits with unique flavor, this kind of fruit is surrounded by the external shell, which can well protect the nutrients in the nuts. Nuts are high in nutrition since they are full of protein fat, mineral elements, vitamins and other nutrients,The fat content of up to 40% ?60%, mainly unsaturated fatty acids,which are good to human body growth and prevention of cardiovascular disease. The chemical and nutrient content differs greatly in different types of nuts[1], the subject of research about domestic nut are mainly crude nut, Therefore,some special research are needed to focus on domestic nut which are in the sale, consumers should choose the right type of nuts according to their own needs in order to improve their health condition.Since the species,varieties, place of origin,processing methods and different favors of nuts will affect their qualities, the present paper chooses the local Hickory and three other popular nuts as the research objects, namely, Walnut, Pecan and Queensland nut, With the help of instrumental analysis and SPSS 19.0, this paper measures and compares the main nutrients, The main results are as follows:(1) Analysis and comparison of nutritional components of four kinds of nutsIn terms of these four nuts, protein content account for 8.1?18.87 g/100g, The ration of essential amino acids to total amino acids is 31.35% (Hickory) , 29.61% (Pecan),28.36% (Walnut) and 27.36%(Queensland nut), respectively; Fat content of these four kinds is between 60%?69%, of which Queensland nut is the highest and that of Hickory is the lowest, However, the ratio of unsaturated fatty acids to total fatty acids is the highest in Hickory, especially monounsaturated fatty acid content,which accounted for 64.70% of the total fatty acid content; The difference of vitamin E content in four kinds of nuts is significant (P<0.01). Potassium, calcium and magnesium are the most important mineral elements in these four nuts.(2) The effects of different processing methods on the nutritional composition of the HickoryThe total amino acid content of the raw Hickory is 9g/100g and the essential amino acid content is 2.87g/100g; The total amino acid content of the boiled Hickory is 7.46g/100g and the essential amino acid content is 2.37g/100g; The total amino acid content of the fried Hickory is 9.45g/100g and the essential amino acid content is 2.87g/100g; The unsaturated fatty acid (UFA) content of raw Hickory is 92.53%, of which, monounsaturated fatty acid (MUFA) accounted for 71.03%,polyunsaturated fatty acid (PUFA) accounted for 21.5%, The UFA, MUFA ,PUFA of boiled Hickory are 92.5%, 71.1%, 21.4% and the UFA, MUFA, PUFA of fried Hickory are 92.6%, 78.9%, 13.7%,respectively; VE and sucrose content of raw Hickory was higher than that processed Hickory; The contents of mineral elements in raw Hickory, potassium is the highest and manganese is lowest.(3) Analysis and comparison of nutritional components in different flavors of HickoryThe protein content of raw Hickory is lower than that of creamy Hickory, but fat, sucrose,vitamin E content and amino acid composition are higher than that of peppery Hickory and creamy Hickory. Amino acids composition changes in peppery Hickory and creamy Hickory are basically similar. Changes of vitamin E are more obvious than sucrose. The content of potassium in the mineral elements changes greatly. |
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