摘要
本文分析了不同品种核桃仁中多酚对其食用品质的影响。研究结果表明,核桃仁的口感品质(收敛性)与单位重量核桃仁中多酚对蛋白质的结合能力PPC(ProteinPrecipitationCapacity)关系紧密,核桃仁的PPC值在489.27～610.19(mg/100g)时,核桃的香味比较突出;北方核桃仁(JuglansregiaL)中多酚含量一般比南方铁核桃仁(JuglanssigillataDode)的高,核桃仁种皮颜色也比南方铁核桃仁深。
The effect of polyphenols on the edible quality of walnut kernel was studied in this paper. The result showed that the walnut kernel astringency was closely correlated with the protein precipitation capacity （PPC） of polyphenols in the unit weight walnut kernel for different walnut cultivars. The walnut kernel shows a pleasant taste with the PPC value from 610.19 to 489.27（mg/100g）. The Juglans regia L in Northern China has more polyphenols with testa color darker than the Juglans sigillata Dode＇ s in southern China.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期95-97,共3页
Food Science
关键词
核桃仁
多酚
食用品质
walnut kernel
polyphenols
edible quality
