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为明确货架期核桃营养功能成分稳定性,以三台核桃为试材,开展模拟货架期(24℃)和0℃条件核桃贮藏试验,分析核桃的功能性脂肪酸(油酸、亚油酸、亚麻酸)、抗氧化功能成分(总酚、总黄酮、γ-VE含量)、氧化指标及感官品质的变化。结果表明,货架期贮藏6个月,油酸、亚油酸、亚麻酸含量比贮藏前分别降低了19.5%,14.0%和12.9%;总酚、总黄酮和γ-VE分别降低了34.5%,22.4%和40.1%;过氧化值和羰基价较贮藏前分别上升了0.0233 g/100 g,2.48 meq/kg。0℃贮藏6个月,油酸、亚油酸、亚麻酸含量比贮前分别降低了12.1%,4.3%和4.2%,总酚、总黄酮和γ-VE分别降低了3.2%,12.1%,7.8%,过氧化值和羰基价分别上升了0.0083 g/100 g,1.14meq/kg。货架期6个月,核桃营养功能成分的氧化减少量是0℃条件下的2～3倍。
In order to clarify the stability of functional components of walnut during shelf life, three walnut varieties were used as experimental materials to test the shelf life (24 ℃) and 0 ℃ of walnut. The functional fatty acids (oleic acid, linoleic acid, flax Acid), antioxidants (total phenols, total flavonoids, γ-VE content), oxidation index and sensory quality. The results showed that the content of oleic acid, linoleic acid and linolenic acid decreased by 19.5%, 14.0% and 12.9% respectively after storage for 6 months in shelf life; the total phenols, total flavonoids and γ-VE decreased by 34.5% 22.4% and 40.1% respectively. The peroxide value and carbonyl value increased by 0.0233 g / 100 g and 2.48 meq / kg respectively before storage. The contents of oleic acid, linoleic acid and linolenic acid decreased by 12.1%, 4.3% and 4.2% respectively after storage at 0 ℃ for 6 months. The total phenols, total flavonoids and γ-VE decreased by 3.2% and 12.1% 7.8%, peroxide value and carbonyl value increased by 0.0083 g / 100 g, 1.14meq / kg respectively. Shelf life of 6 months, nutritional content of walnut reduced the amount of oxidation is 0 ℃ under the conditions of 2 to 3 times.