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| 调味剂对核桃仁脂氧合酶活性和过氧化值的影响 |
| Effects of seasonings on lipoxygenase activity and peroxide value of walnut kernels |
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| DOI： |
| 中文关键词: 核桃仁 调味剂 脂氧合酶活性 过氧化值 |
| 英文关键词:walnut kernel seasoning lipoxygenase activity peroxide value |
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| 中文摘要: |
| 研究了海盐、蔗糖、柠檬酸3种调味剂及其处理条件对核桃仁脂氧合酶活性和过氧化值的影响。结果显示，调味剂处理可降低核桃仁的脂氧合酶活性和过氧化值。在55?℃真空浸泡处理3.0 h条件下，1.9%海盐、19%蔗糖和2.4%柠檬酸使核桃仁脂氧合酶相对酶活较原料分别降低了3737%、48.76%和36.59%，过氧化值较空白对照分别降低了8.99%、11.61%和8.61%，调味后核桃仁均具有良好的感官特性。表明3种调味剂对核桃仁氧化均具有一定的抑制效果。 |
| 英文摘要: |
| The effects of three seasonings including sea salt, sucrose and citric acid and their treatment conditions on the lipoxygenase activity and peroxide value of walnut kernels were studied. The results showed that seasoning treatment could lower both the lipoxygenase activity and peroxide value of walnut kernels. When walnut kernels were soaked in 1.9% sea salt, 19% sucrose or 2.4% citric acid solution under vacuum at 55?℃ for 3.0 h, the relative enzyme activity of lipoxygenation decreased by 37.37%, 48.76% and 36.59% respectively, and the peroxide value decreased by 8.99%, 11.61% and 8.61% respectively. The seasoned walnut kernels had good sensory properties. It indicated that the three seasonings could inhibit the oxidation of walnut kernels to some extent. |
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