关键词: 山核桃仁, 氨基酸, 脂肪酸, 红外光谱

Abstract:

In order to explore the change of nutritional components in walnuts before and after frying processing, the contents of nutritional components in walnuts were analyzed by using gas chromatography (GC), liquid chromatography (LC) and Fourier transform infrared spectroscopy (FT-IR). Results showed that water content, total amino acids and essential amino acids in raw walnuts before frying processing was 48.57%, 111.43 mg/g and 32.32 mg/g. However, after frying, water content, total amino acids and essential amino acids were less than 10%, 74.74 mg/g and 20.26 mg/g, respectively. Meanwhile, the frying processing resulted in a decrease in the contents of amino acids in walnuts, especially for Glu, Ser, Arg, Tyr, Lue and Ile, and an obvious increase in saturated fatty acids. A significant difference between raw walnuts and fried walnuts was observed in infrared spectroscopy, which exhibited more absorption peaks in fried walnuts and the characteristic absorption peak was 3287 cm-1 for the raw walnuts and 3270 cm-1 and 1650 cm-1 for the fried walnuts.