摘要
为探究不同类型槟榔果品质,本研究以海南地区种植的不同种源槟榔果为材料,分别对其外观性状、纤维素、半纤维素、木质素、原果胶和槟榔碱的含量,以及硬度、咀嚼性、胶黏性、弹性和内聚性等质构指标进行综合评价。结果表明,不同种源槟榔果在果形、半纤维素、咀嚼性、胶黏性、内聚性和槟榔碱含量方面存在显著差异。海南槟榔椭圆果表现出软纤维和粘稠度高的良好品质特征;海南槟榔圆果硬度小、弹性大;海南槟榔椭圆果和海南槟榔长椭圆果槟榔碱含量高,分别达5910.61、7121.70μg/g。此外,所有性状中槟榔碱含量在不同种源槟榔果中变异最为频繁,且变异系数较大;原果胶含量最不稳定,变异系数在27.78%~74.88%之间;台湾槟榔果各项性状变异系数普遍较大,具有丰富的遗传多样性。本研究为海南省现有的不同种源槟榔果提供重要品质信息,同时通过不同种源槟榔果13项性状指标变异系数的测定,为槟榔开发利用提供科学依据。
In order to investigate the edible quality of different provenances of areca nuts,this study was carried out to determine the contents of cellulose,hemicellulose,lignin,protopectin and arecoline,and to analyze the textural structure of hardness,chewiness,viscosity,springiness and cohesion of areca nut from different varieties planted in Hainan.The results showed that there were significant differences between different provenances of areca nuts in terms of fruit shape,hemicellulose,chewiness,viscosity,cohesion and arecoline content.HN-TY showed good quality characteristics of soft fiber and high viscosity.HN-YG had the least hardness and high elasticity.HN-TY and HN-CG had high arecoline contents of 5910.61 and 7121.70μg/g,respectively.In addition,among all the traits,arecoline content varied most frequently among betel nuts of different varieties and the coefficients of variation were large.Protopectin content was the most unstable,with the coefficients of variation ranging from 27.78%to 74.88%.The coefficients of variation for each trait of the TW were generally large,resulting in a rich genetic diversity.The present study would provide information on the important quality of different provenances of areca nuts available in Hainan province,while the determination of the coefficients of variation of thirteen trait indexes of areca nuts in six groups provide a basis for parental selection in areca nut improvement.
作者
孙园园
戚华沙
曾琳
刘洋洋
SUN Yuanyuan;QI Huasha;ZENG Lin;LIU Yangyang(Chinese Academy of Medical sciences/Hainan Branch of the Institute of Medicinal Plant Development,Chinese Academy of Medical Sciences and Peking Union Medical College/Hainan Provincial Key Laboratory of Conservation and Development of Southern Me-dicinal Resources/International Joint Research Center for Quality of Traditional Chinese Medicine Haikou,Hainan 570311,China)
出处
《热带作物学报》
CSCD
北大核心
2024年第12期2617-2624,共8页
Chinese Journal of Tropical Crops
基金
海南省重点研发计划项目(No.ZDYF2022XDNY162)
海南省自然科学基金项目(No.324QN337)
万宁市科研项目(No.2022WNKJ09)。
关键词
槟榔
槟榔碱
生理生化
质构
品质
areca nut
arecoline
physio-biochemistry
texture characteristics
edible quality
