干燥方式与贮藏时间对铁核桃雄花营养成分及抗氧化活性的影响

Effects of Drying Method and Storage Time on Nutritional Quality and Antioxidant Activity of Walnut Male Flowers

以‘黔核7号’铁核桃雄花序为材料,研究干燥方式和贮藏时间对铁核桃雄花主要营养成分、矿质元素、氨基酸含量、抗氧化活性物质含量及抗氧化活性的影响。结果表明:恒温干制的铁核桃雄花中不仅脂肪、可溶性糖、淀粉、可滴定酸、总酚、总黄酮含量和15种氨基酸含量显著高于阴干的铁核桃雄花,而且还保持了较高的抗氧化活性,而2种干制方法对灰分、矿质营养元素、粗纤维、蛋白质以及甘氨酸和亮氨酸含量无明显影响。随着贮藏时间的延长,2种方法干制的铁核桃雄花中除氨基酸苯丙氨酸、酪氨酸、半胱氨酸、赖氨酸、精氨酸、必需氨基酸和总氨基酸含量明显降低外,其他各种营养成分和抗氧化活性均无显著变化。

The effects of drying methods and storage time on the contents of nutritional components, mineral elements, amino acids and bioactive compounds and antioxidant activity in walnut male flowers（Juglans sigillata ‘Qianhe-7＇） were investigated. The results indicated that oven drying led to higher contents of fat, soluble sugars, starch, titratable acid, total phenols, total flavonoids and 15 amino acids in dried walnut male flowers than shade air drying, while retaining higher antioxidant activity although there was no significant difference between two drying methods in the contents of ash, mineral elements, crude fibers, and amino acids such as Gly and Leu. Our results also showed there were no obvious changes with storage time in terms of the contents of all nutritional compounds and antioxidant activity except some amino acids such as Phe, Try, Cys, Lys and Arg in both dried samples.