热加工处理对核桃氧化及功能成分稳定性的影响  

Effect of Heat Processing Treatments on Oxidation and Functional Components Stability of Walnuts

作　　者：王晗琦[1,2] 关未萌 王帅[1,2] 李汉洋 栾娜[1] 陈文[1,2] 荣瑞芬[1,2] 

机构地区：[1]北京联合大学应用文理学院,北京100191 [2]生物活性物质与功能食品北京市重点实验室,北京100191

出　　处：《中国食品学报》2016年第10期66-72,共7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(201004048-2)

摘　　要：目的:考察不同热加工方式对核桃氧化及功能成分稳定性的影响。方法:以云南核桃为材料,经煎炸(200℃,46 s)、烘烤(130℃,38 min)、水煮(100℃,12 min)3种热加工处理,测定其过氧化值(POV)、茴香胺值(AV),总酚、黄酮、VE和不饱和脂肪酸的含量,并与对照组比较。结果:煎炸、烘烤和水煮3种热处理POV分别增加了2.58,2.07,2.35倍;AV分别增加了8.87,1.45,1.02倍;黄酮和总酚分别增加了40.4%和9.49%、46.8%和2.12%,-8.7%和-48.08%;VE分别减少了37.45%,7.33%,3.80%;3种处理的脂肪酸均有减少,其中烘烤组减少最多,油酸、亚油酸和亚麻酸分别比对照组减少了10.98%,15.97%,18.57%。结论:煎炸处理核桃的氧化和VE稳定性最差,水煮处理核桃的黄酮和总酚稳定性最差,烘烤和煎炸处理对核桃的营养品质影响较大。The changesof the oxidation and functional components of Yunnan Santai walnuts were studied after different heating process. Compared with the check, the peroxide value（POV）, p-anisidine value（AV）, total phenols,flavonoids,VE and fat acids were determined and analyzed after three heat treatments： frying（200 ℃, 46 s）, roasting（130 ℃,38 min）, boiling（100 ℃,12 min）. The results showed that, the POV offrying, boiling and baking groups were increased 2.58, 2.07,2.35 times respectively; the AV were increased 8.87, 1.45, 1.02 times respectively; flavonoids and total phenols contentswere increased by 40.4% and 9.49%, 46.8% and 2.12%,-8.7% and-48.08% respectively; VE were reduced by 37.45%, 7.33%, 3.80%; fatty acids contents of all treatments groups were lossed, especially baking,of which oleic acid, linoleic acid and linolenic acid, contents were decreased by 10.98%, 15.97%, 18.57% respectively, comparing with the check; frying have a significant effect on oxidation and VE content of walnuts. Boiling have more effect on flavonoids and total phenols. Frying and baking have more effects on nutritional qualityof walnuts.

关 键 词：核桃 热加工 氧化 功能成分 稳定性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]