【作者】 张兵； 杨海燕；

【Author】 Zhang Bing;Yang Haiyan;College of Food Science and Pharmaceutics,Xinjiang Agricultural University;

【机构】 新疆农业大学食品科学与药学学院；

【摘要】 目的:提升干核桃仁在高温、高湿的气候环境下的货架期品质及其贮藏稳定性。方法:选用新疆温185纸皮核桃,选用抗坏血酸、甘草提取物、茶多酚提取物,在湿度为90%,温度为37℃的环境下,贮藏40 d,每5 d对其抽检,以干核桃仁的过氧化值为指标进行单因素试验,然后以过氧化值与感官品质为指标进行正交试验,确定筛选复合天然提取物的最佳配比,研究复合天然提取物对干核桃仁贮藏品质的影响。结果:复合天然提取物的最佳添加量比例为抗坏血酸6%、甘草0.1 g/L、茶多酚0.1 g/L。该条件下干核桃仁的过氧化值为0.0551 g/100 g。与CK相比,复合天然提取物能够有效的延缓过氧化值、酸价的上升与碘价的下降。结论:研究结果为复合天然提取物能够有效的延缓核桃仁过氧化值的上升以及提升干核桃仁贮藏的稳定性。更多还原

【Abstract】 Objective:To improve the quality of dried walnut kernel during its shelf life in the high temperature and high humidity environment.Methods:Three agents,i.e.,ascorbic acid,licorice extract,and tea polyphenols extract were each tested at a series of levels for its inhibitory effects on the peroxidation values of Xinjiang Wen 185 thin shell walnut stored in an RH80% and T 37 ℃ environment until 40 d,with samples taken every five days;and subsequently a compound inhibitor composed of these three agents was optimized via orthogonal experiments,using both peroxidation value and sensory score as the indexes.Results:The optimal compound inhibitor was established as:6% ascorbic acid,0.1 g liquorice and 0.1 g tea polyphenols,which gave a peroxidation value of 0.0551 g/100 g.Compared with CK,compound natural extract can effectively delay the rise of peroxide value,acid value and iodine value.Conclusion:The results showed that the compound natural extract could effectively delay the rise of peroxide value of walnut kernel and improve the storage stability of dry walnut kernel.更多还原