CAJ | 학술논문

对6个澳洲坚果品种果皮中的粗蛋白、可溶性总糖和单宁含量进行了测定和分析。结果表明,粗蛋白、可溶性总糖和单宁含量在自选品种‘南亚2号’的果皮内均最高,分别为9.21%、3.70%和2.16%;其次为引进品种‘O.C.’,果皮内的粗蛋白、单宁含量分别为6.42%、2.00%,自选品种‘南亚3号’果皮内的可溶性总糖含量为2.74%;自选品种‘南亚1号’果皮内粗蛋白含量最低,为5.04%,引进品种‘H2’果皮内的可溶性总糖和单宁含量最低,分别为0.90%和1.06%。
대6개오주견과품충과피중적조단백、가용성총당화단저함량진행료측정화분석。결과표명,조단백、가용성총당화단저함량재자선품충‘남아2호’적과피내균최고,분별위9.21%、3.70%화2.16%;기차위인진품충‘O.C.’,과피내적조단백、단저함량분별위6.42%、2.00%,자선품충‘남아3호’과피내적가용성총당함량위2.74%;자선품충‘남아1호’과피내조단백함량최저,위5.04%,인진품충‘H2’과피내적가용성총당화단저함량최저,분별위0.90%화1.06%。
The contents of crude protein,total soluble sugar and tannin in the pericarp of six macadamia cultivars were determined and analyzed.The results showed that the highest contents of crude protein,total soluble sugar and tannin in the pericarp were the selected cultivar ＇Nanya No.2＇,which were 9.21%、3.70% and 2.16% respectively.Secondly for the introduced variety ＇O.C.＇,whose crude protein and tannin contents were 6.42% and 2.00% respectively,and the selected cultivar ＇Nanya No.3＇ whose total soluble sugar content was 2.74%.The crude protein content in the pericarp of the selected cultivar ＇Nanya No.1＇ which was 5.04% and the contents of total soluble sugar and tannin in that of the introduced variety ＇H2＇ which were 0.90% and 1.06% respectively were lowest.