| 徐丽1,2，巩芳娥1,2，虎云青1,2，辛国1,2，张波1,2，任志勇1,2，贾星宏1,2，周鹏飞1,2.‘强特勒’脱青皮鲜核桃冻藏过程中品质的
变化情况[J].中国油脂,2024,49(6):.[XU Li1,2, GONG Fang′e1,2, HU Yunqing1,2, XIN Guo1,2, ZHANG Bo1,2,
REN Zhiyong1,2, JIA Xinghong1,2, ZHOU Pengfei1,2.Changes in quality of peeled fresh Chandler walnut during freezing storage[J].China Oils and Fats,2024,49(6):.] |
| ‘强特勒’脱青皮鲜核桃冻藏过程中品质的
变化情况 |
| Changes in quality of peeled fresh Chandler walnut during freezing storage |
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| DOI： |
| 中文关键词: ‘强特勒’核桃 脱青皮鲜核桃 冻藏 品质变化 周年供应 |
| 英文关键词:Chandler walnut peeled fresh walnut freezing storage quality change annual supply |
| 基金项目:中央财政林业科技推广示范项目（\[2021\]ZYTG006）；陇原青年人才项目“核桃保鲜实验研究”(市委组\[2019\]57号)；甘肃省委组织部重点人才项目（2021RCXM71）；2022年甘肃省省级重点人才项目（2022RCXM037）；甘肃省农业农村厅《甘肃省特色优势农产品评价》项目（TYNPZ2022-11）；2023年社会化出资科技计划项目（2023-S·SZ-45） |
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| 中文摘要: |
| 旨在为实现鲜食核桃周年供应提供技术支持，以‘强特勒’核桃为研究对象，探究脱青皮鲜核桃在冻藏过程（-10 ℃，10个月）中感官品质、色差、营养成分、油脂理化指标（过氧化值和酸值）等品质的变化。结果表明：‘强特勒’脱青皮鲜核桃在-10 ℃条件下冻藏10个月后，其种皮颜色、种皮分离度、种仁颜色、香气、风味的品质级别均下降，即感官品质下降；种皮和种仁的色差随着冻藏时间的延长不断增大，且种皮色差的变化程度较种仁的大；蛋白质、脂肪和可溶性糖含量下降；脂肪酸组成无变化，但不饱和脂肪酸相对含量上升，饱和脂肪酸相对含量下降；氨基酸组成和矿物元素种类均无变化；油脂过氧化值和酸值均呈上升趋势，但均符合LY/T 3004.8—2018《核桃 第8部分:核桃坚果质量及检测》的限量规定。综上，‘强特勒’脱青皮鲜核桃在冻藏过程中品质变化不大，可实现周年供应。 |
| 英文摘要: |
| Aiming to provide technical support for the realization of annual supply of fresh walnut, Chandler walnut was used as the research object to investigate the changes of sensory quality, colour difference, nutrient content of the walnut, and physicochemical indexes (peroxide value and acid value) of the oil during the freezing storage of peeled fresh walnut at -10 ℃ for 10 months. The results showed that the quality levels of seed coat colour, seed coat separation, seed kernel colour, aroma and flavour of peeled fresh Chandler walnut declined after 10 months of storage at -10 ℃, indicating the sensory quality decreased. The colour difference between seed coat and seed kernel increased with the prolongation of freezing storage time, and the degree of colour difference of seed coat was greater than that of seed kernel; the relative contents of protein, fat and soluble sugar decreased; the composition of fatty acid did not change, the content of unsaturated fatty acid increased, while the relative content of saturated fatty acid decreased. There was no change in the types of amino acids and mineral elements; both the peroxide value and acid value of the oil increased, but met with the limit of LY/T 3004.8-2018 Walnuts—part 8: Quality and inspection of walnut nuts. To sum up, the quality of peeled fresh Chandler walnut has few changes during freezing storage, so it can be supplied all year round. |
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