不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响  

Effect of Different Packaging Conditions on Stability of Antioxidative Functional Components and Quality of Yunnan Santai Walnut

作　　者：李大鹏[1] 杨春燕[1] 王文倩[1] 鲁政[1] 叶磊[1] 荣瑞芬[1] 

机构地区：[1]北京联合大学应用文理学院,北京100191

出　　处：《食品科学》2013年第12期317-321,共5页Food Science

基　　金：国家林业公益性行业科研专项(201004048-2)

摘　　要：为明确不同包装条件下核桃抗氧化功能品质稳定性,以云南三台核桃为试材,开展模拟货架期普通包装、真空包装和硅窗气调包装核桃贮藏实验,定期分析核桃的氧化指标、感官品质及抗氧化功能成分总酚、黄酮、γ-VE含量的变化。结果表明:贮藏6个月后,真空包装的氧化稳定性与感官品质和气调包装的相近,都好于普通包装。普通包装核桃总酚、黄酮、γ-VE含量分别减少了34.5%、22.4%、40.1%;硅窗气调包装核桃分别减少了10.4%、15.0%、17.3%;真空包装核桃分别减少了20.7%、17.3%、17.1%。真空和硅窗气调包装较好地保持了核桃的抗氧化功能品质,比普通包装延长了2～3个月。The stability of antioxidative functional components of walnut under different packaging conditions was studied. The contents of antioxidative functional components such as total phenols （TP）, total flavonoids （TF） and γ-vitamin E （γ-VE） as well as oxidation indexes and sensory quality were determined periodically in Yunnan Santai walnut packaged in polyethylene pouches, vacuum packaging or silicon window bags during storage at room temperature. The results showed that oxidative stability and sensory quality of vacuum packaged walnut were similar to that of walnut packaged in silicon window bags but better than that of walnut packaged in polyethylene pouches after 6-month storage. The contents of TP, TF and γ-VE in walnut packaged in polyethylene pouches were reduced by 34.5%, 22.4% and 40.1%, respectively, as opposed to 10.4%, 15.0% and 17.3% for walnut packaged in silicon window bags and 20.7%, 17.3% and 17.1% for vacuum packaged walnut, respectively. Compared to polyethylene pouch packaging, the nutritional quality of walnut was better maintained by vacuum packaging and silicon window bags, prolonging the shelf life by 2 to 3 months.

关 键 词：核桃 包装 功能成分 品质 稳定性 

分 类 号：S664.1[农业科学—果树学]