核桃仁细胞结构观察及其氧化过程中的变化与拉曼光谱分析

doi:10.7506/spkx1002-6630-20191015-143

食品科学 ›› 2020, Vol. 41 ›› Issue (19): 53-61.doi: 10.7506/spkx1002-6630-20191015-143

核桃仁细胞结构观察及其氧化过程中的变化与拉曼光谱分析

蓝文言，曹嘉成，齐琳，吉洋洋，何爱民，段玉权，荣瑞芬

（1.北京联合大学生物化学工程学院，北京 100023；2.河北省（邢台）核桃产业技术研究院，河北?临城 054300；3.中国农业科学院农产品加工研究所，北京 100193）

出版日期:2020-10-15 发布日期:2020-10-23
基金资助:
河北省科技计划项目（18963002D）；2018年北京高等学校高水平人才交叉培养实培计划项目；核桃产业国家创新联盟（NAWI）资助项目

Observation on Cell Structure of Walnut Kernels and Its Changes during Oxidation during Storage and Raman Spectroscopy Analysis

LAN Wenyan, CAO Jiacheng, QI Lin, JI Yangyang, HE Aimin, DUAN Yuquan, RONG Ruifen

(1. College of Biochemical Engineering, Beijing Union University, Beijing 100023, China;2. Walnut Industrial Technology Research Institute of Hebei (Xingtai), Lincheng 054300, China;3. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Online:2020-10-15 Published:2020-10-23

摘要/Abstract

摘要： 目的：深入了解核桃仁氧化机理，探究核桃仁细胞组织结构特点及其氧化过程中的变化规律。方法：以正常核桃仁为对照，采用光学和透射电子显微镜观察核桃仁细胞组织结构，比较分析室温和60 ℃加速氧化条件下核桃仁氧化过程中细胞结构的变化以及过氧化值和不饱和双键的拉曼光谱强度的变化，同时对细胞结构变化与过氧化值和拉曼光谱强度的相关性进行分析。结果：核桃仁细胞组织的基本结构由内种皮、皮层和贮藏细胞组织构成。贮藏细胞中充满蛋白体和油体。随着氧化程度的加剧，蛋白体表面由光滑变为粗糙，油体膜逐渐皱缩破裂，蛋白体进一步变化为直径不均匀的蛋白体，且有向细胞一侧移动聚集的趋势，细胞壁与油体膜间隙增大，细胞壁皱缩，厚薄不均匀，中胶层逐渐模糊。结论：细胞内蛋白体和油体膜结构变化与过氧化值和拉曼光谱强度具有较好的相关性，常温条件下拉曼光谱分析能较准确地反映出核桃油脂的氧化特性。

关键词: 核桃仁；氧化；细胞结构；拉曼光谱强度；变化

Abstract: Objective: To explore the characteristics of the cell structure of walnut kernels and its changes during oxidation for the purpose of obtaining an in-depth understanding of the oxidation mechanism of walnut kernels. Methods: Optical and transmission electron microscopy were used to observe the cell structure of walnut kernels, and its changes during ambient storage and accelerated storage at 60 ℃ were comparatively analyzed as well as changes in peroxide value and the Raman spectral intensity of unsaturated double bonds. Moreover, the correlation of change in the cell structure with peroxide value and the Raman spectral intensity was evaluated. Results: The basic structure of walnut kernels consisted of endotesta, cortical layer and storage cell tissues. The storage cells were filled with protein and oil bodies. As the degree of oxidation increased, the surface of the protein bodies changed from smooth to rough, the oil body membrane gradually shrank until collapse, and the protein bodies became non-uniform in diameter with a tendency of migration and aggregation to one side of the cells. The gap between the cell wall and the oil body membrane increased, the cell wall shrank and became non-uniform in thickness with the mesohyl layer blurring. Conclusion: Changes in protein and oil body membrane structure have a good correlation with the peroxide value and Raman spectral intensity. Raman spectrum analysis can accurately reflect the oxidation characteristics of walnut oil at normal temperature.

Key words: walnut kernel; oxidation; cell structure; Raman spectral intensity; change

中图分类号:

TS255.1

蓝文言，曹嘉成，齐琳，吉洋洋，何爱民，段玉权，荣瑞芬. 核桃仁细胞结构观察及其氧化过程中的变化与拉曼光谱分析[J]. 食品科学, 2020, 41(19): 53-61.

LAN Wenyan, CAO Jiacheng, QI Lin, JI Yangyang, HE Aimin, DUAN Yuquan, RONG Ruifen. Observation on Cell Structure of Walnut Kernels and Its Changes during Oxidation during Storage and Raman Spectroscopy Analysis[J]. FOOD SCIENCE, 2020, 41(19): 53-61.

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核桃仁细胞结构观察及其氧化过程中的变化与拉曼光谱分析

Observation on Cell Structure of Walnut Kernels and Its Changes during Oxidation during Storage and Raman Spectroscopy Analysis

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