加工工艺对山核桃脂肪氧化的影响

The Effect of Process Technology on Lipoxygenation of Walnut(Carya Cathayensis Sarg.)

为研究加工工艺对山核桃中油脂氧化酸败的影响,提高山核桃的品质,延长其货架期,研究了山核桃酸价、碘价、过氧化值、p-茴香胺值和脂肪氧化酶活性在加工过程中的变化情况。试验结果表明蒸制和浸泡两道工序是影响山核桃品质的重要环节;加工过程中山核桃脂肪的氧化类型主要为自动氧化。

In order to study the effect of process technology on lipoxygenation in walnut, to improve the quality of walnut and to prolong its commercial life. In this study, experiments were carried out to evaluate effects of different process on the acid value, iodine value, peroxide value, p-anisidine value and lipoxygenase activities of walnuts. Results showed that braising and soaking had a significant effect on the quality of walnut. The main reason for walnut oxidation was autooxidation.