杀青处理对带青皮干制核桃品质特性及风味成分的影响

doi:10.7506/spkx1002-6630-20240905-050

食品科学 ›› 2025, Vol. 46 ›› Issue (8): 274-282.doi: 10.7506/spkx1002-6630-20240905-050

杀青处理对带青皮干制核桃品质特性及风味成分的影响

郭聪聪，崔悦，高爽，苏博雅，马爱进，齐国辉，田益玲

（1.河北农业大学食品科技学院，河北?保定 071000；2.北京工商大学食品与健康学院，北京 100048；3.河北农业大学林学院，河北?保定 071000）

出版日期:2025-04-25 发布日期:2025-04-09
基金资助:
“十四五”国家重点研发计划重点专项（2022YFD1600402）；河北省特色油料农业产业技术体系配套农机与产品加工专项（HBCT2024050206）；河北省湿地保护与绿色发展协同创新中心项目（2023hbxczx1-11）

Effects of Different Pre-drying Temperatures on Quality Characteristics and Flavor Components of Kernels from Dried Walnuts with Green Husks

GUO Congcong, CUI Yue, GAO Shuang, SU Boya, MA Aijin, QI Guohui, TIAN Yiling

(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 3. College of Forestry, Hebei Agricultural University, Baoding 071000, China)

Online:2025-04-25 Published:2025-04-09

摘要/Abstract

摘要： 对新型核桃处理方式对核桃油品质和风味的影响进行研究，从而为该工艺的开发应用提供理论基础。通过对比带青皮核桃25、120、150 ℃和200 ℃处理后进行自然晒干后核桃仁的感官品质、核桃油品质和挥发性有机化合物（volatile organic compounds，VOCs），结果表明：经过带青皮干燥预处理后，核桃仁的整体感官品质评分升高，在150 ℃（60 min）条件下评分最高，达到34 分；核桃油中的油酸相对含量升高，亚油酸和亚麻酸相对含量降低，不饱和脂肪酸相对含量高达91%以上，ω-6/ω-3多不饱和脂肪酸比例在合理范围之内，基本理化指标均符合国家相关标准，是营养丰富、品质优良的核桃油；核桃仁中大部分VOCs含量升高，150 ℃（60 min）条件下VOCs最丰富，其中醛类、酮类、杂环类化合物含量呈现上升趋势，醇类、酸类、酯类化合物含量呈现下降趋势，萜烯类化合物含量无明显变化。基于气相色谱-离子迁移谱测定结果建立偏最小二乘判别分析模型可实现不同预处理核桃仁的明显区分，并筛选出18 种化合物作为影响不同预处理核桃仁风味特征的关键VOCs。

关键词: 核桃；干制；品质；脂肪酸；挥发性成分；气相色谱-离子迁移谱

Abstract: This study investigated the impact of a new walnut processing technology on the quality and flavor of walnut oil in order to provide a theoretical basis for the development and application of this technology. Kernels from walnuts with green husks subjected to pre-drying treatment at 25, 120, 150 and 200 ℃ followed by natural drying and those treated directly by natural drying as a control were compared for their sensory quality, walnut oil quality, volatile organic compounds (VOCs). The results showed that pre-drying treatment resulted in higher overall sensory score of walnut kernels, the highest score of 34 being observed with pre-treatment at 150 ℃ for 60 min. Meanwhile, compared with the control, it increased the relative content of oleic acid in walnut oil and decreased the relative contents of linoleic and olenic acids. The relative content of unsaturated fatty acids in walnut oil was over 91%, the ratio of ω-6 to ω-3 polyunsaturated fatty acids (PUFAs) was within a reasonable range, and the basic physicochemical indicators met the national standards, indicating rich nutrition and good quality. Furthermore, pre-drying treatment increased the contents of most VOCs in walnut kernels. Walnut kernels pre-treated at 150 ℃ for 60 min contained the most abundant VOCs, and showed increased contents of aldehydes, ketones and heterocyclic compounds and decreased contents of alcohols, acids and esters compared with the control group. However, there was no significant difference in the content of terpenes between them. A partial least square-discriminant analysis (PLS-DA) model was generated based on the gas chromatography-ion mobility spectrometry (GC-IMS) results, which could well differentiate among walnut kernels with different pre-drying treatments, and 18 compounds were selected as the key VOCs affecting the flavor characteristics of walnut kernels with pre-drying treatments.

Key words: walnut; drying; quality; fatty acids; volatile components; gas chromatography-ion mobility spectrometry

中图分类号:

TS205.1

郭聪聪，崔悦，高爽，苏博雅，马爱进，齐国辉，田益玲. 杀青处理对带青皮干制核桃品质特性及风味成分的影响[J]. 食品科学, 2025, 46(8): 274-282.

GUO Congcong, CUI Yue, GAO Shuang, SU Boya, MA Aijin, QI Guohui, TIAN Yiling. Effects of Different Pre-drying Temperatures on Quality Characteristics and Flavor Components of Kernels from Dried Walnuts with Green Husks[J]. FOOD SCIENCE, 2025, 46(8): 274-282.

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杀青处理对带青皮干制核桃品质特性及风味成分的影响

Effects of Different Pre-drying Temperatures on Quality Characteristics and Flavor Components of Kernels from Dried Walnuts with Green Husks

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