| These experiments take the fruits of 28 macadamia germplasm resources as the experimental materials, and analyse the contents of crude fat, crude protein and total solube sugar of the kernel and that of tannin, crude protein, total solube sugar and Mineral elements of the pericarp, as well as the Mineral elements content of the shell, aiming to provide reference for the distinction, breeding of macadamia and the by-product processing of the fruit. The results were shown as follows:1. As for the 28 copies of macadamia germplasm, in most of the germplasm kernels, the crude protein content is 6.5-7.5%, total solube sugar content is 4.0-5.5%, the crude fat content is 76.5-78.5%, P content is 0.15-0.18%, K content is 0.32-0.43%, Ca content is 0.09-0.11%, Mg content is 0.16-0.20%, Mn content is 80-120mg/kg, Zn content is 25-35mg/kg, Fe content is 75-100mg/kg, Cu content is 14-22mg/kg. In most of the germplasm s, the crude protein content is 5.0-7.0%, total solube sugar content is 1.0-3.0%, tannin content is 1.8-2.2%, P content is 0.04-0.08%, K content is 1.4-1.8%, Ca content is 0.11-0.22%, Mg content is 0.07-0.09%, Mn content is 100-150mg/kg, Zn content is 15-25mg/kg, Fe content is 100-137.5mg/kg, Cu content is 30-50mg/kg.In most of the germplasm shell, N content is 0.18-0.22%, K content is 0.067-0.117%, Ca content is 0.05-0.07%, Mg content is 0.025-0.040%, Mn content is 50-80mg/kg, Zn content is 8-12mg/kg, Fe content is 80-110mg/kg, Cu content is 40.5-46.5mg/kg.2. The components content of every tissue in the macadamia fruit have large variations. In the kernel, the CV of the crude fat is 1.43%, the lowest, but the highest CV is myristic acid: 40.24%; next is the heneicosanoic acid which CV is 34%. The CV of the oleic acid is the lowest, it is just 5.08%; meanwhile, the protein and total solube sugar also have higher CV, 9.66% and 12.01% respectively; the CV of tested Mineral elements is all above 10%. the CV of tested 11 tissue are all above 10%. In the, the CV of the total solube sugar is 48.33%, the highest,next is the crude protein which CV is 29.06%. The CV of Ca is the lowest, it is 15.75%. In the shell, the CV of Zn is 38.46%, the lowest, and the highest CV is Cu:8.99%.3. The component of each tissue in the macadamia fruit is related with each other strongly. In the kernel, the content of the nitrogen has a very positive correlation with crude protein and negative correlation with the crude fat; the content of the crude protein has a positive correlation with P and negative correlation with Zn; the content of Mn has a negative correlation with the total solube sugar; the content of crude protein and total solube sugar has a very negative correlation with crude fat; the component of each Fatty acids is related with each other, But crude fat content discretion and various fatty acid components and no significant correlation content.In the, the content of the crude protein has a very positive correlation with N、P and negative correlation with the total solube sugar and Mn; the content of the total solube sugar has a positive correlation with tannin and negative correlation with N, Fe; the content of the tannin also has a positive correlation with Mn; Mineral elements such as N, P, K, Ca, Mg, there also exist significant correlation between relationship. In the shell, the content of the Mn has a very positive correlation with mg; the content of the Zn has a positive correlation with Fe and very positive correlation with the Cu.4. Based on the 28 copies of the macadam ia, do the cluster analysis on the component content of the germplasm kernel which can be divided into seven groups when the genetic distance is 6.5. It shows that in the same group, the components of kernel are similar in different germplasm, but in different groups, the components of the kernel are quite different. |
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