| Apricot is one of the important economic forest tree species in China.The development and utilization of apricot can be divided into four aspects: fresh eating,processing,kernel use and ornamental.Among the abundant apricot resources in our country,most of the apricots can only be processed and dried in the place of origin,due to the physical and chemical properties of apricots and the limitations of preservation techniques.Compared with the "short board" of fresh apricots,which have a short maturity and marketing period and its fruit is not storable,kernel apricot resources are suitable for large-scale contiguous planting and mechanized production,with huge market space and therefore have more development potential.In order to provide theoretical basis and guidance for the development of Xinjiang’s characteristic almond resources,this study takes Xinjiang’s 5 series and 30 varieties of almonds as experimental materials to determine and analyze their physical properties and physical and chemical indexes such as moisture,ash,protein,fat,fatty acid,etc.The membership function model for evaluating almond quality was established by fuzzy comprehensive evaluation method,and the nutritional components and quality of 30 kinds of almonds were systematically evaluated.The nutritional value of defatted almond meal protein was comprehensively evaluated by measuring and analyzing the amino acid composition and content of 30 varieties of defatted almond meal.The main research conclusions are as follows:1.The quality,transverse diameter,longitudinal diameter,thickness,kernel yield and other physical properties of 30 different varieties of apricot kernels and almonds were determined,and then cluster analysis was carried out.The results showed that the cluster analysis divided 30 varieties into 5 categories,and the one with the highest kernel yield rate aggregated 3 varieties from 2 series,namely Luntai Xiaobaixing43.37% and Keqikhuan 40.58 % And Kuche Xiaobaixing 40.23%.2.The moisture,volatile matter,ash,fat,protein and fatty acid content of 30 different varieties of almonds were determined.The results showed that there was little difference in moisture,volatile matter content and ash content of 30 varieties of almond.The protein content ranged from 17.78% to 30.52%,with an average of25.32%.The fat content ranged from 28.04% to 53.87%,with an average of 42.25%.The difference of protein content and fat content is obvious among different varieties,and the highest value is about 2 times of the lowest value.The difference of protein content and fat content in different series and different classifications is not obvious.The total amount of unsaturated fatty acids in 30 almond oils ranges from 90.79% to92.58%,with little difference between different varieties.However,the content of different fatty acids is quite different,with oleic acid content ranging from 52.84% to70.19% and linoleic acid content ranging from 20.23% to 38.92%.3.By analyzing the content of basic components and fatty acid types,a membership function model which can simultaneously reflect almond components and fatty acid quality is established to evaluate the quality of different almond types.The results show that this model is suitable for the evaluation of almond quality in Xinjiang.Combined with the clustering analysis results of physical properties,it can be seen that Juana,Akjo Gapan,Semaiti King,Akai,Chaqikonak Apricot,Kqikejuana and Luntai Xiaobai Apricot are all varieties with high kernel yield and excellent quality,which can increase the comprehensive development and utilization of almonds.4.Determination and analysis of protein and amino acid contents in defatted almond meal of different varieties.The results showed that the protein content of defatted almond meal ranged from 32.93% to 55.1%.Different varieties of almond meal contain 17 kinds of amino acids with TAA content ranging from 414.62 mg/g ~654.52 mg/g and EAA/TAA value ranging from 26.19% to 28.46%.30 varieties of almond meal protein have a high degree of similarity with FAO/WHO model protein and whole egg white model.The RC values of phenylalanine+tyrosine,leucine,isoleucine and valine are relatively high,which can effectively utilize the nutritional value of these amino acids in almond meal.The average contents of delicious and sweet amino acids were 209.83 mg/g and 93.20 mg/g respectively,accounting for39.68% and 17.62% of the total amino acid contents respectively.The content of medicinal amino acids ranged from 304.22 mg/g to 479.74 mg/g,accounting for69.09% ~ 75.73% of the total amino acids.Through comparative analysis,it can be seen that the defatted almond meal proteins of Chaqikongxing,Semaiti Wang,Akaii,Juana,Kqikejuana,Luntai Xiaobai Apricot and Akqiaojiapan have higher nutritional value,which can provide data support for the development and utilization of almond meal amino acids. |
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