不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响

doi:10.7506/spkx1002-6630-201312066

食品科学

不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响

李大鹏，杨春燕，王文倩，鲁政，叶磊，荣瑞芬*

北京联合大学应用文理学院，北京 100191

出版日期:2013-06-25 发布日期:2013-06-17

Effect of Different Packaging Conditions on Stability of Antioxidative Functional Components and Quality of Yunnan Santai Walnut

LI Da-peng，YANG Chun-yan，WANG Wen-qian，LU Zheng，YE Lei，RONG Rui-fen*

College of Applied Arts and Science, Beijing Union University, Beijing 100191, China

Online:2013-06-25 Published:2013-06-17

摘要/Abstract

摘要：

为明确不同包装条件下核桃抗氧化功能品质稳定性，以云南三台核桃为试材，开展模拟货架期普通包装、真空包装和硅窗气调包装核桃贮藏实验，定期分析核桃的氧化指标、感官品质及抗氧化功能成分总酚、黄酮、γ-VE含量的变化。结果表明：贮藏6个月后，真空包装的氧化稳定性与感官品质和气调包装的相近，都好于普通包装。普通包装核桃总酚、黄酮、γ-VE含量分别减少了34.5%、22.4%、40.1%；硅窗气调包装核桃分别减少了10.4%、15.0%、17.3%；真空包装核桃分别减少了20.7%、17.3%、17.1%。真空和硅窗气调包装较好地保持了核桃的抗氧化功能品质，比普通包装延长了2～3个月。

关键词: 核桃, 包装, 功能成分, 品质, 稳定性

Abstract:

The stability of antioxidative functional components of walnut under different packaging conditions was studied.
The contents of antioxidative functional components such as total phenols (TP), total flavonoids (TF) and γ-vitamin E (γ-VE) as
well as oxidation indexes and sensory quality were determined periodically in Yunnan Santai walnut packaged in polyethylene
pouches, vacuum packaging or silicon window bags during storage at room temperature. The results showed that oxidative
stability and sensory quality of vacuum packaged walnut were similar to that of walnut packaged in silicon window bags but
better than that of walnut packaged in polyethylene pouches after 6-month storage. The contents of TP, TF and γ-VE in walnut
packaged in polyethylene pouches were reduced by 34.5%, 22.4% and 40.1%, respectively, as opposed to 10.4%, 15.0% and
17.3% for walnut packaged in silicon window bags and 20.7%, 17.3% and 17.1% for vacuum packaged walnut, respectively.
Compared to polyethylene pouch packaging, the nutritional quality of walnut was better maintained by vacuum packaging and
silicon window bags, prolonging the shelf life by 2 to 3 months.

Key words: walnut, packaging, functional components, quality, stability

李大鹏，杨春燕，王文倩，鲁政，叶磊，荣瑞芬*. 不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201312066.

LI Da-peng，YANG Chun-yan，WANG Wen-qian，LU Zheng，YE Lei，RONG Rui-fen*. Effect of Different Packaging Conditions on Stability of Antioxidative Functional Components and Quality of Yunnan Santai Walnut[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201312066.

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不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响

Effect of Different Packaging Conditions on Stability of Antioxidative Functional Components and Quality of Yunnan Santai Walnut

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