烘烤温度对澳洲坚果营养成分和风味的影响  

Effect of Roasting Temperature on Nutritional Composition and Flavor of Macadamia Nuts

作　　者：蔡星辰 于敏 孙嘉笛 陈静静 CAI Xingchen;YU Min;SUN Jiadi;CHEN Jingjing(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与资源挖掘全国重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2025年第1期79-87,共9页Journal of Food Science and Biotechnology

基　　金：崇左市科技计划项目(FA20210710)。

摘　　要：【目的】探究澳洲坚果的适宜烘烤温度。【方法】用不同烘烤温度(140、160、180℃)烘烤澳洲坚果5 min,分别测定其挥发性物质、总酚、总黄酮、抗氧化能力的变化。【结果】澳洲坚果主要含有6种脂肪酸:花生酸、花生四烯酸、油酸、亚油酸、棕榈酸、棕榈油酸。不饱和脂肪酸相对含量高于83%,主要为亚油酸和棕榈油酸。烘烤温度对澳洲坚果脂肪酸相对含量及组成无明显影响。烘烤处理后,澳洲坚果中总酚质量分数、总黄酮质量浓度、抗氧化活性均有提高,说明烘烤提高了澳洲坚果的生物活性和抗氧化性能。较高的烘烤温度会使澳洲坚果中总酚的质量分数和总黄酮的质量浓度增加,提高其抗氧化能力。高温烘烤后,澳洲坚果会产生美拉德反应产物和脂质过氧化产物。对比发现,160℃下烘烤5 min后,坚果香气物质相对含量较高,具有良好的烘焙香。此外,澳洲坚果中蛋白质的相对分子质量约为50000和40000。160℃烘烤得到的澳洲坚果蛋白质的稳定性较好。【结论】160℃烘烤5 min可更好提高澳洲坚果的感官和营养品质。[Objective]The aim of the study is to explore the suitable roasting temperature for macadamia nuts.[Method]Macadamia nuts were roasted at 140,160,and 180℃for 5 min,respectively.The changes in volatile substances,total phenols,total flavonoids,and antioxidant capacity were determined.[Result]Macadamia nuts mainly contained six kinds of fatty acids:arachic acid,arachidonic acid,oleic acid,linoleic acid,palmitic acid,and palmitoleic acid.Unsaturated fatty acids,mainly linoleic acid and palmitoleic acid,accounted for more than 83%.Roasting temperature had no significant effect on the relative content and composition of fatty acids in macadamia nuts.After roasting treatment,the mass fraction of total phenols and the mass concentration of total flavonoids,as well as the antioxidant activity of macadamia nuts were increased,indicating that roasting improved the biological activity and antioxidant activity of macadamia nuts.Higher roasting temperature increased the mass fraction of total phenols and the mass concentration of total flavonoids in macadamia nuts,and improved their antioxidant capacity.Macadamia nuts roasted at high temperatures produced Maillard reaction products and lipid peroxidation products.It was found that roasting at 160℃for 5 min resulted in a higher relative content of aroma substances in macadamia nuts,imparting a desirable roasted aroma.In addition,the relative molecular weights of macadamia protein were about 50000 and 40000.The stability of macadamia nut protein was better after roasting at 160℃.[Conclusion]Roasting at 160℃for 5 min can better improve the sensory and nutritional qualities of macadamia nuts.

关 键 词：坚果 烘烤 挥发性物质 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]