摘要
以甘肃省成县核桃为试材,将带壳核桃、核桃半仁和核桃碎仁装入厚40μm的白色聚乙烯塑料袋中,在常温(20～30℃)下贮藏。研究了贮藏180d期间核桃种仁的脂肪酸氧化变化。试验结果表明,核桃的总脂肪含量和碘价在贮藏过程中下降,而酸价、过氧化值和皂化值升高。核桃带壳贮藏能较好抑制核桃种仁的脂肪酸氧化,有利于保持核桃的贮藏品质,常温贮藏180d期间,其品质明显优于核桃半仁和碎仁。
In this paper, the oxidative changes of fatty acid of unshelled walnut （Juglans regia L,） at Chen County, Gansu Province, half kernel and fragmentized kernel of shell-less walnut which were cased white 40 μm polyethylene plastic bag for 180 days at ambient-temperature （20-30 ℃） were studied. Results of the study confirm that total fat, iodine value of walnut dropped and their acid value, peroxide value, saponification value rose during storage. It was showed that oxidation of fat acid of walnut kernels were restrained by shell and it was advantageous to their storage quality. Throughout 180 days storage at ambient-temperature, storage quality of unshelled walnut was better than that of half kernel and fragmentized kernel of shell-less walnut.
出处
《农产品加工（下）》
2008年第8期8-10,33,共4页
Farm Products Processing
基金
"十一五"国家科技支撑计划(2006BAD01A17)
关键词
核桃
常温贮藏
脂肪酸氧化
walnut
ambient-temperature
fatty acid oxidation
