食品工业科技2025，Vol.46Issue(11)：81-92,12.DOI:10.13386/j.issn1002-0306.2024060234
烘烤对带壳核桃内源性功能组分及抗氧化活性的影响
Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells
摘要
Abstract
Walnuts are rich in various functional components,and proper roasting can help change the composition and content of functional components.However,there are few studies on the effects of roasting on the endogenous functional components and antioxidant properties of walnuts.Therefore,this study used whole walnuts as raw materials to investigate the effects of different roasting conditions(100～140℃,15～120 min)on the intrinsic functional components,fatty acid content,acid value,peroxide value,and antioxidant capacity of walnuts,with the aim of providing theoretical references for walnut roasting processing.The results showed that roasting(140 ℃,60 min)significantly increased the content of functional components such as plant sterols(1128.36～1209.61 mg/kg),tocopherols(436.88～499.89 mg/kg),polyphenols(27.34～44.17 mg GAE/kg),linoleic acid(63.26％～63.86％),and α-linolenic acid(9.54％～10.03％).Furthermore,the antioxidant activities based on DPPH,FRAP,ORAC methods were also improved.However,the content of squalene(5.72～5.46 mg/kg),oleic acid(18.01％～16.44％)and the scavenging capacity of ABTS+free radicals were decreased.After roasting,the acid value and peroxide value of walnuts were within the specified range by the Codex Alimentarius Commission(CAC).Principal component analysis(PCA)and hierarchical cluster analysis(HCA)showed that moderate roasting(140 ℃,60 min)improved the endogenous functional composition and antioxidant capacity of walnuts.The research results provide a theoretical basis for the industrial roasting process of walnuts.关键词
核桃/烘烤/内源性功能组分/脂肪酸/自由基清除能力Key words
walnuts/roast/endogenous functional components/fatty acid/free radical scavenging capacity分类
轻工业引用本文复制引用
王梦洋,张鹤鑫,李梅,徐怀德,张婷,赵文革,雷宏杰..烘烤对带壳核桃内源性功能组分及抗氧化活性的影响[J].食品工业科技,2025,46(11):81-92,12.基金项目
国家重点研发计划(2022YFD1000103). （2022YFD1000103）
