贮藏温度和物料初始含水量对山核桃油脂氧化及类脂褐素生成的影响

doi:10.11707/j.1001-7488.20130509

›› 2013, Vol. 49 ›› Issue (5): 62-70.doi: 10.11707/j.1001-7488.20130509

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Effects of Storage Temperature and Initial Moisture Content on Oil Oxidation and Lipofuscin-like Pigments Accumulation of Walnut (Carya cathayensis)

Li Wenjuan^1,2, Gao Haiyan¹, Tao Fei¹, Mu Honglei¹, Zhai Wenjing^1,2

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences Hangzhou 310021;2. School of Food Science and Technology, Nanjing Agricultural University Nanjing 210095

Received:2013-01-17 Revised:2013-03-26 Online:2013-05-25 Published:2013-05-25

Abstract

Abstract: The effects of storage temperature and initial moisture content on lipid oxidation, lipofuscin-like pigment accumulation, phenolic content, and reducing capacity of alcohol extracts of walnut (Carya cathayensis) were investigated. The results showed that lipofuscin-like pigment accumulation increased but polyphenol content and alcohol extract reducing capacity declined during storage. Lipofuscin accumulation rate of walnut with the high initial moisture was slightly lower than that with low initial water content during storage at 40 ℃, but higher at 25 ℃. However, there existed complicated relationships between the lipid oxidation products, storage temperature and initial moisture content. The lipid oxidation products of walnut with high initial moisture were less than that with low initial moisture during storage at 40 ℃, but more at 25 ℃.With increasing initial moisture ant storage temperature, the content of polyphenol declined rapidly. Reducing capacity of alcohol extracts of walnut had a similar change pattern. Overall, lipofuscin-like pigment formation of walnut was inhibited under the low initial moisture and low storage temperature.

Key words: walnut (Carya cathayensis), Lipofuscin-like pigments, temperature, initial moisture content, oxidation

CLC Number:

Li Wenjuan;Gao Haiyan;Tao Fei;Mu Honglei;Zhai Wenjing;. Effects of Storage Temperature and Initial Moisture Content on Oil Oxidation and Lipofuscin-like Pigments Accumulation of Walnut (Carya cathayensis)[J]. , 2013, 49(5): 62-70.

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Effects of Storage Temperature and Initial Moisture Content on Oil Oxidation and Lipofuscin-like Pigments Accumulation of Walnut (Carya cathayensis)

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