炒制对山核桃仁营养成分的影响  

Effect of Frying on Nutritional Compositions of Walnuts

作　　者：邵亮亮[1] 徐佳杰[1] 张亮[1] 徐彩云[1] 侯付景[1] 苏秀榕[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2010年第24期424-426,共3页Food Science

基　　金：浙江省重中之重学科资助项目(XK0613040);浙江省教育厅重点资助项目(200517011)

摘　　要：为探明山核桃炒制前后核桃仁营养成分的变化,利用气相色谱、液相色谱和红外光谱法分析检测其相关成分。结果显示:生核桃仁含水量为48.57%,炒熟加工后,含水量可以控制在10%以内;生山核桃仁的氨基酸总量为111.43mg/g,其中人体必需氨基酸含量为32.32mg/g;炒制后氨基酸总量为74.74mg/g,人体必需氨基酸含量为20.26mg/g,其中,谷氨酸、丝氨酸、精氨酸、酪氨酸、亮氨酸和异亮氨酸等大幅降低;饱和脂肪酸含量增加,红外光谱出现较大差异,生山核桃仁的吸收峰数较少,在3287cm-1处出现很强的吸收峰,熟核桃仁的吸收峰数量多,3270cm-1和1650cm-1处的吸收峰是熟山核桃指纹区。炒制对山核桃仁的多种营养成分有较大影响。In order to explore the change of nutritional components in walnuts before and after frying processing, the contents of nutritional components in walnuts were analyzed by using gas chromatography （GC）, liquid chromatography （LC） and Fourier transform infrared spectroscopy （FT-IR）. Results showed that water content, total amino acids and essential amino acids in raw walnuts before frying processing was 48.57%, 111.43 mg/g and 32.32 mg/g. However, after frying, water content, total amino acids and essential amino acids were less than 10%, 74.74 mg/g and 20.26 mg/g, respectively. Meanwhile, the frying processing resulted in a decrease in the contents of amino acids in walnuts, especially for Glu, Ser, Arg, Tyr, Lue and Ile, and an obvious increase in saturated fatty acids. A significant difference between raw walnuts and fried walnuts was observed in infrared spectroscopy, which exhibited more absorption peaks in fried walnuts and the characteristic absorption peak was 3287 cm-1 for the raw walnuts and 3270 cm-1 and 1650 cm-1 for the fried walnuts.

关 键 词：山核桃仁 氨基酸 脂肪酸 红外光谱 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]