货架期与0℃下核桃营养功能成分与品质稳定性比较  

The Stability Comparison of the Nutritional Functional Components and Quality of Walnut in Shelf Life and at 0℃

作　　者：李大鹏[1] 王文倩[1] 王晗琦[1] 荣瑞芬[1] 

机构地区：[1]北京联合大学应用文理学院,北京100091

出　　处：《中国食品学报》2013年第10期231-238,共8页Journal of Chinese Institute Of Food Science and Technology

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：为明确货架期核桃营养功能成分稳定性,以三台核桃为试材,开展模拟货架期(24℃)和0℃条件核桃贮藏试验,分析核桃的功能性脂肪酸(油酸、亚油酸、亚麻酸)、抗氧化功能成分(总酚、总黄酮、γ-VE含量)、氧化指标及感官品质的变化。结果表明,货架期贮藏6个月,油酸、亚油酸、亚麻酸含量比贮藏前分别降低了19.5%,14.0%和12.9%;总酚、总黄酮和γ-VE分别降低了34.5%,22.4%和40.1%;过氧化值和羰基价较贮藏前分别上升了0.0233 g/100 g,2.48 meq/kg。0℃贮藏6个月,油酸、亚油酸、亚麻酸含量比贮前分别降低了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%,过氧化值和羰基价分别上升了0.0083 g/100 g,1.14meq/kg。货架期6个月,核桃营养功能成分的氧化减少量是0℃条件下的2～3倍。The stability of the nutritional functional components of walnut in shelf life was studied in this paper. The content of the functional fatty acid （oleic acid, linoleic acid, linolenic acid）, the anti-oxidative functional components content such as total phenols, flavonoids, γ-vitamin E and oxidative stability, sensory quality were determined and analyzed periodically in Yunnan Santai walnut in simulated shelf life（24 ℃） and stored at 0 ℃. It was shown that 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%, peroxide value（POV） and earhonyl values （CV） were increased 0.0233 g/100 g, 2.48 meq/kg respectively after 6-month in simulated shelf life. Those fatty acids were reduced 12.1%, 4.3%, 4.2%, anti-oxidative functional components decreased 3.2%, 12.1%, 7.8% in turn, and POV, CV were added 0.0083 g/100g, 1.14 meq/kg after stored at 0 ℃ for 6-month. The oxidation loss of nutritional functional components in shelf life walnut was 2-3 tiros of at 0 ℃ walnut in 6 months storage.

关 键 词：核桃 模拟货架期 营养功能成分 稳定性 

分 类 号：S664.1[农业科学—果树学]