不同贮藏条件对大杏仁游离脂肪酸含量的影响  

Effect of Different Storage Conditions on Free Fatty Acids Content of Almond

作　　者：黄彬红[1] 林婉瑜[1] 黄光伟 ROGER RUAN 朱榕璧[1] 林向阳[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]加州杏仁商会,美国加利福尼亚州95354 [3]明尼苏达大学生态系统与农业工程系,美国明尼苏达州55108

出　　处：《中国粮油学报》2011年第7期68-71,88,共5页Journal of the Chinese Cereals and Oils Association

基　　金：美国农业部委托美国大杏仁商会的"Study of Simultaneous Migration of Moisture and Oil in Almond during Storage under Different Conditions"项目

摘　　要：由于大杏仁脂肪含量很高,在贮藏过程中极易发生酸败,因此研究了4种包装形式的大杏仁在10种贮藏条件下游离脂肪酸含量的变化规律,为大杏仁的贮藏提供指导。经过360d的贮藏,结果表明:随着贮藏时间的增加,大杏仁中的游离脂肪酸含量逐渐上升,且贮藏的温度、相对湿度越高,杏仁中的游离脂肪酸含量上升的越快。杏仁的最佳贮藏方案为:杏仁采用PE密封包装,带皮整粒杏仁、脱皮整粒杏仁、切片杏仁在低温低湿(40、45%相对湿度)条件下游离脂肪酸含量基本不变;但基于能耗的考虑,建议在中温低湿(70华氏度、45%相对湿度)条件下贮藏。As the fatty content of almond is high and prone to rancidity in the storage process,the variation of the free fatty acids contents of four packaged almond on ten different storage conditions was researched for storage guidance.After 360 d storage,the results showed that：with the increases of storage time,the free fatty acids contents of almond gradually increased,and the higher the temperature and relative humidity got,the faster the free fatty acids content of almond became.The best storage option for the almond was as follows：the almond should be packed by PE sealing.The free fatty acids contents were essentially the same under low temperature and humidity（40 °F/45%RH）of unpeeled whole almond,peeled whole almond and sliced almond.But based on energy considerations,we recommend that almond should be stored under the condition of the middle temperature and humidity（70 °F/45%RH）.

关 键 词：大杏仁 游离脂肪酸 贮藏条件 

分 类 号：TS2[轻工技术与工程—食品科学与工程]