现代食品科技2017，Vol.33Issue(4)：248-253,277,7.DOI:10.13982/j.mfst.1673-9078.2017.4.038
复水时间对干制铁核桃雄花营养品质及抗氧化活性的影响
Effects of Rehydration Time on the Nutritional Quality and Antioxidant Activity of Dried Male Walnut Flowers
摘要
Abstract
The effects of rehydration time on the nutritional quality of dried male walnut flowers were studied by analyzing the contents of primary nutrients,mineral elements,amino acids,and antioxidant substances,as well as the antioxidant activity.The results showed that the nutritional quality and antioxidant activity of dried male walnut flowers could be well maintained when the rehydration time was limited to 10 min.A short rehydration time (10 min) had a slight influence on the contents of macromolecular compounds,such as fat,starch,and some amino acids (glutamate,tyrosine,lysine,and praline).With prolonged rehydration time,the contents of primary nutrients,seven mineral elements (but not calcium or magnesium),17 amino acids,and antioxidant active substances decreased by various degrees.The longer the rehydration time,the greater the decline observed.In terms of maintaining the nutritional quality and antioxidant activity,10 min was the optimum time for the rehydration of dried walnut flowers.These results provide a technical and theoretical basis for utilizing abundant male walnut flowers scientifically.关键词
核桃雄花/复水时间/干制/营养品质/抗氧化能力Key words
male walnut flowers/rehydration time/dried/nutritional quality/antioxidant activity引用本文复制引用
李雪,王长雷,潘学军,张文娥..复水时间对干制铁核桃雄花营养品质及抗氧化活性的影响[J].现代食品科技,2017,33(4):248-253,277,7.基金项目
国家科技支撑计划课题(2014BAD23B03) （2014BAD23B03）
贵州省高层次创新型人才培养项目(黔科合人才(2016)4038号) （黔科合人才(2016）
