不同颜色包装袋对核桃仁脂肪酸氧化的影响  

Effects of Packaging Bags of Different Colors on the Fatty Acid Oxidation in Walnut Kernel

作　　者：罗淑芬[1] 马雪梅[1] 胡花丽[1] 陶旭[2] 李鹏霞[1] 

机构地区：[1]江苏省农业科学院农产品加工所,江苏南京210014 [2]南京林业大学南方学院,江苏南京210037

出　　处：《现代食品科技》2017年第7期205-212,共8页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31401555)

摘　　要：探讨不同颜色包装袋对核桃仁脂肪酸氧化的影响。在35±1℃,湿度85%~95%,光强1000 Lux条件下,研究了蓝色(对500~520 nm波长光透光率达65%)、绿色(对400~750 nm波长光透光率低于48%)和红色(对630 nm以上波长光透光率高于70%)聚乙烯(polyethylene,PE)包装袋对核桃仁感官品质、抗氧化酶、脂氧合酶活性及油脂氧化相关指标的影响。结果表明:与透明包装袋(CK)相比,蓝色和绿色袋可有效保持核桃仁品质,减缓脂氧合酶活性、酸价、过氧化值和饱和脂肪酸含量升高,并抑制碘价、不饱和脂肪酸含量和脂肪酸不饱和指数(index of unsaturated fatty acid,IUFA)下降,蓝色袋对保持核桃仁抗氧化酶活性的效果较绿色袋更好;而红色袋中抗氧化酶活性及贮藏20 d和40 d时的IUFA值低于CK。因此,透短波长光的蓝色袋和透光率低的绿色袋有利于减缓核桃仁脂肪酸氧化,而对长波长光透光率高的红色袋不利于核桃仁贮藏。The effects of packaging bags with different colors on the fatty acid oxidation in walnut kernel were explored in this paper. At the following experimental conditions（temperature： 35±1 ℃, relative humidity： 85~95%, and fluorescent light intensity： 1000 Lux）, the effects of blue（transmittance of 65% to a light with the wavelength of 500~520 nm）, green（transmittance of 48% to a light with the wavelength of 400~750 nm）, and red（transmittance of 70% to a light with the wavelength of 630 nm） polyethylene（PE） packaging bags on the sensory quality, activities of antioxidant enzymes and lipoxygenase（LOX）, and lipid oxidation related indexes of walnut kernels were studied. The results revealed that compared with the transparent packaging bag（CK）, blue and green packaging bags could effectively maintain the sensory qualities of walnut kernel, significantly slow down the increase in the LOX activity, oil acid/peroxide values, and the amounts of saturated fatty acids, while inhibit the decrease in the oil iodine value, the amounts of unsaturated fatty acids, and index of unsaturated fatty acid（IUFA）. The blue packaging bag showed a better effect on maintaining the activities of antioxidant enzymes in the walnut kernels than its green counterpart. However, the activities of antioxidant enzymes and IUFA values after 20 and 40 days of storage in the red packaging bag were lower than those of CK. Therefore, the blue packaging bag with short wavelength light transmission and the green packaging bag with low light transmittance were beneficial in alleviating the oxidation of fatty acid in walnut kernels, while the red packaging bag with high transmittance on long-wavelength light was unsuitable for the storage of walnut kernel.

关 键 词：核桃仁 脂肪酸 氧化 贮藏 光照 

分 类 号：TS206[轻工技术与工程—食品科学] TS255.6[轻工技术与工程—食品科学与工程]