脱涩条件对山核桃粕多酚脱除率和黄酮含量的影响  

Effect of Deastringent Conditions on the Removal Ratio of Polyphenols and Flavonoids Content in Wild Hickory Meal

作　　者：李宾 邓杨勇 高军龙 陈杰[1] 李延华[1] 孟岳成[1] LI Bin;DENG Yangyong;GAO Junlong;CHEN Jie;LI Yanhua;MENG Yuecheng(College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Hangzhou Yaoshengji Food Co.,Ltd.,Hangzhou 310000,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]杭州姚生记食品有限公司,浙江杭州310000

出　　处：《食品科技》2024年第5期194-199,共6页Food Science and Technology

基　　金：浙江工商大学与杭州姚生记食品有限公司合作课题(2022330101002567)。

摘　　要：山核桃粕的脱涩处理是一个重要的环节,该实验以多酚脱除率、黄酮含量作为指标,采用水浸泡、NaHCO_(3)处理、NaOH处理对山核桃粕进行脱涩。通过单因素研究结果发现:采用NaHCO_(3)处理的脱涩效果最佳,在脱涩时间60 min、温度60 ℃、料液比1:20、质量分数为4%时山核桃粕多酚脱除率达到最高为98.37%。因此,NaHCO_(3)处理较水浸泡、NaOH处理具有更好的脱涩效果,并且能够较好地降低黄酮的含量。该研究可为优质核桃粕的脱涩技术及核桃油副产物的综合利用提供理论依据。The deastringency treatment of wild hickory meal is an important process.This experiment took the polyphenol removal ratio and flavonoid content as indicators,and used water soaking,NaHCO_(3 )treatment,and NaOH treatment to deastringent wild hickory meal.The results of single factor research showd that the removal of astringency by NaHCO_(3) treatment was the best.When the astringency removal time was 60 min,the temperature was 60 ℃,the ratio of material to liquid was 1:20,and the mass fraction was 4%,the highest polyphenol removal rate of wild hickory meal was up to 98.37%.Therefore,NaHCO_(3) treatment showed better astringency removal effect than water immersion and NaOH treatment,and could effectively reduce the flavonoids content.This study can provide theoretical basis for the deastringency technology of high-quality wild hickory meal and the comprehensive utilization of walnut oil by-products.

关 键 词：山核桃粕 脱涩 多酚脱出率 黄酮含量 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]