不同加工工艺对临安山核桃营养成分的影响  

Effect of production techniques on nutrient content in Lin'an pecans

作　　者：彭祺[1] 边威[1] 王佳丽[1] 吴坚[1] 葛乐勇[1] 王芳[1] 郑云峰[1] 李博斌[1] 

机构地区：[1]国家黄酒产品质量监督检验中心,浙江绍兴312071

出　　处：《食品工业科技》2013年第20期173-175,189,共4页Science and Technology of Food Industry

基　　金：绍兴市质量技术监督局科研计划项目(201204)

摘　　要：为探明不同加工工艺对临安山核桃营养成分的影响,运用高效液相色谱、气相色谱法分析其营养成分含量。结果表明,不同加工工艺对山核桃粗蛋白含量影响差异不显著;烘煮工艺、干炒工艺熟制山核桃氨基酸总量较生核桃分别下降14.86%和25.95%。其中人体必需氨基酸总量较生核桃分别下降19.69%和29.96%。干炒工艺较烘煮工艺熟制山核桃氨基酸总量下降13.02%,人体必需氨基酸下降12.79%;烘煮工艺、干炒工艺熟制山核桃分别较生山核桃不饱和脂肪酸含量下降6.43%和18.18%,饱和脂肪酸含量上升40.61%和114.70%。In order to explore the change of nutritional components in walnuts after frying processing and steaming processing ,the changes of the contents of nutritional components in walnuts were analyzed by using gas chromatography（GC）,liquid chromatography（LC）. The results showed that compare with raw walnuts the total amino acids contents in the two processes cooked pecan decreased by 14.86%（under boiling and baked process） and 25.95% （under fried process） respectively,while essential amino acids decreased by 19.69% （under boiling and baked process） and 29.96%（under fried process）. The contents of total amino acids and essential amino acids in cooked pecan under fried process were lower than it under boiling and baked process by 13.02% and 12.79% respectively. The content of unsaturated fatty acids in cooked pecan was lower than raw walnuts by 6.43% （under boiling and baked process） and 18.18%（under fried process） respectively,the content of saturated fatty acids in cooked pecan processed was higher than it in raw by 40.61% （under boiling and baked process） and 114.70%（under fried process） respectively.

关 键 词：脂肪酸 液相色谱 山核桃 氨基酸 

分 类 号：TS201.6[轻工技术与工程—食品科学]