热加工对腰果营养成分的影响  

The influence of thermal treatment on the nutritional compositions of cashew nut

作　　者：王洋玲 闫小丽 李锋[1] 熊罗安 陈奕[1] WANG Yangling;YAN Xiaoli;LI Feng;XIONG Luoan;CHEN Yi(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室

出　　处：《南昌大学学报（理科版）》2019年第5期472-478,共7页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金地区基金21866021;江西省自然科学基金青年重点项目(20171ACB21015);江西省研究生创新基金(YC2017-S069)

摘　　要：通过对生腰果在水煮、焙烤和油炸前后的营养成分的综合比较,发现与生腰果相比,三种热加工腰果中氨基酸、蔗糖、果糖、总酚和总黄酮的含量均显著下降(P<0.05);总蛋白质含量在焙烤和油炸腰果中明显下降,但在水煮腰果中无明显变化;氨基酸评分在焙烤和水煮腰果中下降,在油炸腰果中上升;总脂肪含量在焙烤和水煮腰果中显著下降(P<0.05),在油炸腰果中上升;此外,葡萄糖含量在焙烤和油炸腰果中下降,在水煮腰果中上升。对不同腰果中能量值的计算结果显示,能量值由高到低排序为:油炸>生腰果>水煮>烤腰果。从减少营养成分的损失角度考虑,水煮是较优的加工方式。The nutritional compositions of boiled,roasted and fried cashew nuts were compared with raw nuts.Results indicated that the contents of amino acid,sucrose,fructose,total phenols and flavonoids decreased significantly in all three heat treated nuts comparing with raw nut(P<0.05).The content of protein decreased in roasted and fried nuts,but showed no significant difference in the boiled nuts comparing with raw nuts.The amino acids score showed a decrease in roasted and boiled nuts,while an increase of it was found in fried nuts.The content of lipids decreased in roasted and boiled nuts,but increased in fried nuts.Besides,the content of glucose decreased in roasted and fried nuts,but showed an increase in boiled nuts.The energetic values were calculated and presented as the following order: Fried nuts>raw nuts>boiled nuts>roasted nuts.Taking the less reduction of nutrients into consideration,boiling was the better method.

关 键 词：腰果 热加工 营养成分 蛋白质 脂肪 

分 类 号：R151.3[医药卫生—营养与食品卫生学]