摘要
试验采用不同的贮藏方法,针对影响核桃脂肪酶活性与油脂酸价因素进行了分析研究。发现核桃的水分含量、核桃贮藏温度对核桃的脂肪酶活性影响显著,核桃品种、核桃的水分含量、核桃贮藏形态及贮藏温度等条件对核桃的酸价有明显的影响,脂肪酶活性高时核桃油脂的酸价升高的速度快。核桃酸价超过7.5时酸败严重,核桃仁变色、变味。
The factors affecting the lipase activity and the acid value of oil in walnut under different storage conditions were studied. The results showed that the lipase activity in walnut were affected significantly by water content and storage temperature, and the acid values of oil were affected significantly by walnut varieties, water content, storage methods and storage temperature. If the lipase activity was high, the acid value rose rapidly. When the acid value was above 7.5, the walnut became rancid seriously and the color and flavor of walnut kernel were deteriorated.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2005年第5期170-172,共3页
Transactions of the Chinese Society of Agricultural Engineering
基金
山西省留学资助课题"核桃采后质量控制与深加工的研究"(99058)
关键词
核桃
脂肪酶活性
酸价
贮藏条件
walnut
lipase activity
acid value
storage conditions
