食品工业科技2024，Vol.45Issue(10)：308-315,8.DOI:10.13386/j.issn1002-0306.2023050320
大理漾泡、紫皮核桃仁营养成分及风味物质的比较分析
Comparative Analysis of Nutritional Components and Flavor Substances between Dali Yangpao and Purple Walnut Kernels
摘要
Abstract
The aim of study was to analyze the differences in nutritional elements and flavor substances between the Dali Yangpao and purple walnut kernels,two kinds of walnut kernels were used as raw materials,the content of amino acids,fatty acids,essential nutrients and mineral elements were determined separately,and the volatile components between the two walnut kernels were detected by gas chromatography mass spectrometry(GC-MS).The results showed that compared to those of the Yangpao walnut kernels,the purple walnut kernels had a higher content of total amino acid,essential amino acid,and umami amino acid(P<0.05).Three kinds of saturated fatty acids were detected in both walnut kernels,the palmitic acid content of Yangpao walnut kernels(4.17%)was higher than that of purple walnut kernels(2.69%).Five kinds of unsaturated fatty acids were detected in both walnut kernels,compared to those of the Yangpao walnut kernels,the purple walnut kernels had a higher content of oleic acid,arachidonic acid,and linolenic acid,but purple walnut kernels had a lower content of palmitoleic acid and linoleic acid(P<0.05).Compared to those of the Yangpao walnut kernels,the purple walnut kernels had a higher content of fat,protein,and carbohydrate(P<0.05).A total of 9 mineral elements were detected in both walnut kernels,and the P,Zn,Fe,Cu,Na,and K elements content of Yangpao walnut kernels was higher than those of purple walnut kernels(P<0.05).30 and 33 volatile flavor compounds were identified from Yangpao and purple walnut kernels,respectively.Alcohols,aldehydes,and ketones were the main flavor substances of purple walnut,while Yangpao walnut's main flavor substances were alcohols and olefin compounds(19.948%,3.819%).The peak area of alcohol compounds,especially hexanol,accounted for the highest proportion in Yangpao and purple walnut kernels,respectively.The above results indicate that purple walnut kernels have higher nutritional value and flavor substances.关键词
核桃仁/氨基酸/脂肪酸/矿物质元素/风味物质Key words
walnut kernel/amino acids/fatty acids/mineral elements/flavor substances分类
轻工纺织引用本文复制引用
刘艳,陶亮,顾凡,代佳和,田洋..大理漾泡、紫皮核桃仁营养成分及风味物质的比较分析[J].食品工业科技,2024,45(10):308-315,8.基金项目
农业农村部农产品加工重点实验室、农业农村部农产品质量安全收贮运管控重点实验室开放课题项目(S2021KFKT-08) （S2021KFKT-08）
核桃肽改善高糖高脂复合模型致学习记忆减退作用及机制研究(202101AK070234) （202101AK070234）
云南省重大科技专项计划(202102AE090027-2) （202102AE090027-2）
云南省核桃科技特派团(202204BI0900120) （202204BI0900120）
滇西应用技术大学普洱茶学院院级课题(2021CXY03). （2021CXY03）
