不同包装核桃仁氧化机制分析

doi:10.7506/spkx1002-6630-20231201-003

食品科学 ›› 2024, Vol. 45 ›› Issue (20): 65-73.doi: 10.7506/spkx1002-6630-20231201-003

不同包装核桃仁氧化机制分析

忠梦, 刘白宁, 华威, 王锋, 荣瑞芬, 段玉权

（1.北京联合大学生物化学工程学院，北京 100023；2.北京市生物活性物质与功能食品重点实验室，北京 100191；3.生物质废弃物资源化利用北京市重点实验室，北京 100023；4.中国农业科学院农产品加工研究所，北京 100094）

出版日期:2024-10-25 发布日期:2024-10-14
基金资助:
北京高等学校高水平人才交叉培养“实培计划”项目；河南省重大科技专项（231100310200）

Oxidation Mechanisms of Walnut Kernels Stored in Different Packages

ZHONG Meng, LIU Baining, HUA Wei, WANG Feng, RONG Ruifen, DUAN Yuquan

(1. College of Biochemical Engineering, Beijing Union University, Beijing 100023, China;2. Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing 100191, China; 3. Beijing Key Laboratory of Biomass Waste Resource Utilization, Beijing 100023, China; 4. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094, China)

Online:2024-10-25 Published:2024-10-14

摘要/Abstract

摘要： 目的：探究核桃仁氧化机制。方法：将核桃仁进行真空和非真空包装，在60 ℃条件下加速氧化，定期取样，采用透射电镜和扫描电镜观察核桃仁细胞平面超微结构和立体形貌结构，并测定过氧化值、羰基价及细胞膜透率等氧化指标，分析比较真空与非真空包装核桃仁氧化过程中细胞组织超微结构的变化规律，多维度评价氧化进程，探究氧化机制。结果：加速氧化第14天，非真空组核桃仁氧化油脂开始变黏稠，并逐渐加剧。随时间延长，细胞内蛋白体依次出现表面变粗糙、聚集、向细胞边缘移动、分解再组合的变化；油体膜出现破裂、细胞内网状结构破坏，油脂外溢至细胞间隙，细胞体积变小。真空组核桃仁细胞结构变化远小于非真空组，第28天油脂才开始变黏稠，同时其氧化指标数值也极显著低于非真空组（P＜0.01）；3 个氧化指标变化趋势与细胞超微结构变化趋势吻合。结论：透射电镜与扫描电镜多维度观察结合氧化指标评价能更清晰地呈现核桃仁氧化细胞组织超微结构变化规律。真空与非真空包装核桃仁氧化机制相同，但氧化程度不同，真空包装能显著降低核桃仁的氧化。

关键词: 核桃仁；真空包装；细胞超微结构；氧化指标；氧化机制

Abstract: Objective: To investigate the oxidation mechanism of walnut kernels. Methods: Walnut kernels were subjected to vacuum or non-vacuum packaging before accelerated oxidation at 60 ℃. Samples were taken periodically for ultrastructural and morphological observation by transmission electron microscopy (TEM) and scanning electron microscopy (SEM) and for the measurement of oxidation indicators such as peroxide value, carbonyl value, and cell membrane permeability. Changes in cellular ultrastructure during the oxidation process of walnut kernels were analyzed and compared under vacuum and non-vacuum packaging conditions. The oxidation process was assessed from a multi-dimensional perspective and the oxidation mechanism was explored as well. Results: Under non-vacuum conditions, walnut kernel oil began to become sticky on the 14th day of accelerated oxidation and then gradually became stickier. With oxidation time, intracellular protein bodies (PB) exhibited sequential changes including an increase in surface roughness, aggregation, movement toward the cell periphery, decomposition and reassembly. The oil body membrane (OBM) was ruptured and the intracellular reticulum was disrupted, thus causing oil leakage into the intercellular space and resulting in a reduction in the cell volume. Cellular structural changes were much smaller under vacuum conditions than under non-vacuum conditions, the oil started to become sticky on the 28th day, and the oxidation indicators were significantly lower than those under non-vacuum conditions (P < 0.01). The trend of changes in three oxidation indicators was consistent with that of cell ultrastructure. Conclusion: TEM and SEM combined with oxidation indicators can provide clearer insights into cellular ultrastructural changes in walnut kernels after oxidation. The oxidation mechanisms of vacuum and non-vacuum packaged walnut kernels are the same, but their oxidation degrees are different. Notably, vacuum packaging can significantly reduce the oxidation of walnut kernels.

Key words: walnut kernels; vacuum packaging; cellular ultrastructure; oxidation indicators; oxidation mechanisms

中图分类号:

TS255.6

忠梦, 刘白宁, 华威, 王锋, 荣瑞芬, 段玉权. 不同包装核桃仁氧化机制分析[J]. 食品科学, 2024, 45(20): 65-73.

ZHONG Meng, LIU Baining, HUA Wei, WANG Feng, RONG Ruifen, DUAN Yuquan. Oxidation Mechanisms of Walnut Kernels Stored in Different Packages[J]. FOOD SCIENCE, 2024, 45(20): 65-73.

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不同包装核桃仁氧化机制分析

Oxidation Mechanisms of Walnut Kernels Stored in Different Packages

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