冷藏条件下不同状态薄壳山核桃的品质变化研究  

A Study on Quality Changes of Refrigerated Carya illinoensis in Different States

作　　者：常君[1] 王亚萍[1] 姚小华[1] 任国平[2] 石晓丽[2] 

机构地区：[1]中国林科院亚热带林业研究所,浙江富阳311400 [2]浙江农林大学农业与食品科学学院,浙江临安311300

出　　处：《江西农业大学学报》2014年第6期1305-1309,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家科技支撑计划专题(2013BAD14B0104);浙江省重大科技专项(2012C12904-13)

摘　　要：以薄壳山核桃坚果为试材,分别将带壳薄壳山核桃、薄壳山核桃半仁、薄壳山核桃碎仁于4℃条件下贮藏,研究了贮藏期间薄壳山核桃仁的品质变化。试验结果表明,薄壳山核桃的总脂肪含量、γ-生育酚、碘值、不饱和脂肪酸在贮藏过程中下降,而酸价、过氧化值和皂化值升高。带壳贮藏能有效抑制薄壳山核桃仁的脂肪氧化,有利于保持薄壳山核桃的贮藏品质,4℃贮藏150 d期间,其品质明显优于薄壳山核桃半仁和碎仁。Shell pecan,half pecan kernels and chopped pecan kernels were respectively chosen as the test materials and stored at 4℃,and the quality changes of pecan kernels were studied.The results showed that the total lipid content,γ-tocopherol,iodine value and unsaturated fatty acid of the pecan kernels decreased,but the acid value,peroxide value and saponification value of the pecan kernels increased.Storage with shell inhibited lipid oxidation of pecan and was beneficial to maintaining the storage quality,and the quality was better than that of the half kernels and the chopped kernels during the storage period of 150 d at 4 ℃.

关 键 词：薄壳山核桃 冷藏 脂肪酸氧化 

分 类 号：S664.103.7[农业科学—果树学]