漂烫时间对铁核桃雄花序营养成分含量及抗氧化活性的影响  

Effects of Blanching Time on Nutritional Quality and Antioxidant Activities of Walnut(Juglans sigillata) Male Inflorescences

作　　者：张文娥[1] 王长雷[1] 李雪[1] 史斌斌[1] 潘学军[1] ZHANG Wen’e;WANG Changlei;LI Xue;SHI Binbin;PAN Xuejun(Guizhou Engineering Research Center for Fruit Crops, Guizhou University, Guiyang 550025, China)

机构地区：[1]贵州大学贵州省果树技术工程研究中心,贵州贵阳550025

出　　处：《食品科学》2017年第18期99-105,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD23B03);贵州省高层次创新型人才培养项目(黔科合人才[2016]4038号)

摘　　要：以‘黔核7号’核桃雄花序为材料,研究不同漂烫时间(0、3、6、9、12、15 min)对核桃雄花序主要营养品质及抗氧化活性的影响。结果表明,漂烫显著降低了核桃雄花序中的灰分、脂肪、蛋白质等常规营养素含量;漂烫3 min可溶性糖、淀粉、可滴定酸、灰分含量明显降低;脂肪含量在漂烫6 min后明显下降;粗纤维和蛋白质含量则在漂烫9 min和12 min后明显降低。漂烫处理对K、Fe、Mn和Zn含量损失严重,其次是Cu、P和B;Mg和Ca含量在漂烫过程中显著升高。漂烫过程中,必需氨基酸的损失率高于非必需氨基酸和总氨基酸,苯丙氨酸和缬氨酸损失率最高。抗氧化物质总酚和总黄酮含量均随漂烫时间的延长而明显下降,抗氧化能力也随之下降,且铁离子还原能力降幅大于1,1-二苯基-2-三硝基苯肼自由基清除能力。结论:为最大程度地保持核桃雄花序的营养价值,在加工和烹饪过程中漂烫时间应控制在3 min以内。The effects of blanching time on the nutritional quality and antioxidant activities of walnut male inflorescence(Juglans sigillata‘Qianhe No.7’)were investigated.The results indicated that blanching reduced obviously the contents of proximate components such as ash,fat and crude protein.The contents of soluble sugars,starch,titratable acid and ash dropped significantly after blanching for only3min.However,the fat content decreased remarkably at6min,and significantdeclines in the crude fiber and protein contents were observed at9and12min,respectively.The contents of mineral elements including potassium(K),iron(Fe),manganese(Mn)and zinc(Zn)lost seriously during blanching,followed by copper(Cu),phosphorus(P)and boron(B).However,the contents of magnesium(Mg)and calcium(Ca)were increased obviously during the whole blanching period of15min.Our results also showed that the essential amino acids lost more than non-essential amino acids and total amino acids during blanching and the loss rate of Phe and Val was the highest of all amino acids.Both total phenolics and total flavonoids were also significantly reduced with blanching time,which led to a reduction of antioxidant activities,but ferric reducing antioxidant power(FRAP)dropped more dramatically than1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity.Thus,the blanching time should be controlled within3min during the processing and cooking of walnut male inflorescences process in order to maximally retain nutrients.

关 键 词：核桃雄花序 漂烫处理 常规营养物质 氨基酸 抗氧化物质 抗氧化能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]