【摘要】 探究辽宁地区26种主要花生品种的籽仁特征和营养品质，并基于主成分分析和层次分析评价花生油用加工品种的适宜性。结果表明：26种花生籽仁特征和营养品质存在较大差异，其中百仁重为48.45～81.75 g、出仁率为52.74%～71.35%、水分含量为4.20%～5.43%、蛋白质含量为20.26%～31.37%、脂肪含量为41.29%～74.26%、总糖含量为2.05%～8.36%;26种花生油的评价指标被简化为C18∶2、C16∶0、丙二醛、不饱和脂肪酸、脂肪含量及L~*值6项，构建花生油综合品质评价模型为Y=0.051 71×C18∶2含量+0.069 83×C16∶0含量+0.119 30×L~*值+0.104 95×丙二醛含量+0.230 38×不饱和脂肪酸含量+0.423 83×脂肪含量。26种花生油样品综合得分为0.20～0.77,其中翼花19号的综合得分为0.77,排序第一。更多还原

【Abstract】 The kernel properties and nutritional quality of 26 major peanut varieties in Liaoning region were studied, and the suitability of peanut oil processing varieties was evaluated based on principal component analysis and hierarchical analysis. The results showed that there were great differences in the properties and nutritional quality of 26 peanut kernels. The hundredkernel mass was 48.45-81.75 g, the kernel yield was 52.74 %-71.35 %, the moisture content was 4.20 %-5.43 %, the protein content was 20.26 %-31.37 %, the fat content was 41.29 %-74.26 % and the total sugar content was 2.05 %-8.36 %. The evaluation indexes of 26 kinds of peanut oil were simplified into 6 items of C18 ∶2, C16 ∶0, malondialdehyde, unsaturated fatty acid, fat content and L~* value. The comprehensive quality evaluation model of peanut oil was established as Y=0.051 71×C18 ∶2 content+0.069 83×C16 ∶0 content+0.119 30×L~* value+0.104 95×malondialdehyde content+0.230 38×unsaturated fatty acid content+0.423 83×fat content. The comprehensive scores of 26 peanut oil samples ranged from 0.20 to 0.77, among which the comprehensive score of Yihua 19 was 0.77, ranking first.更多还原