不同贮藏温度对云南三台核桃营养品质的影响  

Effect of Different Storage Temperature on Nutrition Quality of Yunnan Santai Walnut

作　　者：李大鹏[1] 王文倩[1] 王晗琦[1] 栾娜[1] 叶磊[2] 荣瑞芬[1] 

机构地区：[1]北京联合大学应用文理学院,北京100091 [2]北京联合大学师范学院,北京100081

出　　处：《中国粮油学报》2013年第7期70-75,80,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家林业局林业公益性行业科研专项子课题(201004048-2)

摘　　要：为比较不同贮藏温度对核桃营养功能成分与品质稳定性的影响,以云南三台核桃为试材,进行了模拟货架期室温(24℃)和0℃低温核桃贮藏试验,分析了核桃氧化稳定性与营养功能成分油酸、亚油酸、亚麻酸、总酚、总黄酮、γ-VE含量的变化。结果表明,室温下贮藏6个月,过氧化值和羰基价较贮藏前分别上升了0.94 mmol/kg、2.48 mmol/kg,油酸、亚油酸、亚麻酸质量分数分别降低了19.5%、14.0%、12.9%,总酚、总黄酮和γ-VE分别降低了34.5%、22.4%和40.1%;0℃下贮藏6个月,过氧化值和羰基价分别上升了0.31 mmol/kg、1.14 mmol/kg,油酸、亚油酸、亚麻酸质量分数分别降低了12.1%、4.3%和4.2%,总酚、总黄酮和γ-VE分别降低了3.2%、12.1%、7.8%。0℃条件下核桃贮藏6个月的营养品质与货架期室温贮藏2个月的品质相当。Effect of different storage temperature on nutrition and quality of Yunnan Santai walnut was studied in this paper. The oxidative stability and nutrition functional components content such as oleic acid, linoleic acid, linolenic acid, total phenols, flavonoids, and γ- VE were determined and analyzed periodically in Yunnan Santai walnut stored at room temperature（24 ℃ ）and 0 ℃. It was shown that POV and carbonyl values（ CV）were increased 0.023 3 g/（ 100 g） ,2.48 mmol respectively,the content of oleic acid,linoleic acid and linolenic acid in walnut lost 19.5%, 14.0% and 12.9%, total phenol, flavnoids and γ - VE were lessened 34.5%, 22.4% and 40. 1% respectively after 6- month storage at room temperature. However,POV and CV were added 0.008 3 g/100 g and 1.14 mmol/kg respectively, those fatty acids were reduced 12.1% ,4.3% ,4.2%, and anti - oxidative functional components decreased 3.2% ,12.1% ,7.8% in turn when stored at 0 ℃ for 6 - month. The nutritional quality of the walnut stored at room temperature for 2 months was corresponding to that of stored at 0 ℃ for 6 months.

关 键 词：核桃 温度 营养 品质 稳定性 

分 类 号：S664.1[农业科学—果树学]