摘要
基为比较不同贮藏温度对澳洲坚果营养功能成分与品质稳定性的影响。以南亚1号澳洲坚果试材,进行了模拟货架期室温(20℃)和低温(4℃)贮藏试验,分析了澳洲坚果氧化稳定性与营养功能成分油酸、亚油酸、亚麻酸、总酚、γ-VE含量的变化。结果表明,室温下贮藏12个月,过氧化值和羰基价较贮藏前分别上升了0.97mmol/kg、2.65mmol/kg,油酸、亚油酸、亚麻酸质量分数分别降低了17.9%、15.8%、16.3%,总酚和γ-VE分别降低了37.5%和43.7%;4℃下贮藏12个月,过氧化值和羰基价分别上升了0.37mmol/kg、1.08mmol/kg,油酸、亚油酸、亚麻酸质量分数分别降低了11.1%、3.7%和4.6%,总酚和γ-VE分别降低了3.5%、6.9%。4℃条件下澳洲坚果贮藏12个月的营养品质与货架期室温贮藏4个月的品质相当。
Effect of different storage temperature on nutrition and quality of Macadamia nut was studied in this paper.The oxidative stability and nutrition functional components content such as oleic acid,linoleic acid,linolenic acid,total phenols,flavonoids,γ-VE were determined and analyzed periodically in Macadamia nut stored at room temperature(20℃) and 4℃.It was shown that POV and carbonyl values(CV) were increased 0.97mmol/kg,2.65mmol/kg respectively,the mass fraction of oleic acid,linoleic acid and linolenic acid in walnut decreased 17.9%,15.8%and 16.3%,total phenol,γ-VE were lessened 37.5%and 43.7%respectively after 6-month storage at room temperature.However,POV and CV were added0.37mmol/kg and 1.08mmol/kg respectively,those fatty acids were reduced 11.1%,3.7%,4.6%,and anti-oxidative functional components decreased 3.5%,6.9%in turn when stored at 4℃ for 12-month.The nutritional quality of the walnut stored at room temperature for 4 months was corresponding to that of stored at 4℃ for 12 months.
引文
