关键词: 铁核桃雄花, 恒温干燥, 风干, 贮藏, 营养品质, 抗氧化能力

Abstract:

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.

Key words: walnut male flower, oven drying, shade air drying, storage duration, nutritional quality, antioxidant activity