FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 418-421.

Previous Articles     Next Articles

Effect on the Antioxidation Substances Variation in Fragment Walnut Kernel by Different Package

 WANG  Ke-Jian, HAO  Yan-Bin, ZHANG  Ye, QI  Jian-Xun   

  1. 1.Institute of Forestry and Pomology, Beijing Academy of Agricultural and Forestry Sciences;2.Department of Food Science and Engineering, Inner Mongolia Agricultural University
  • Online:2005-08-15 Published:2011-09-19

RichHTML

1

PDF (PC)

254

Abstract: The results showed that the fragment walnut kernel’s peroxide value and acid value are increasing in the time of accelerated oxidation. The package of nitrogen (N 2 ) or vacuum has no marked difference with the contrast in preventing the quantity of tannin or vitamin E decreasing, but they can delay walnut kernel’s peroxide value and acid value increasing by increasing the superoxide dismutase (SOD) activity and keeping high catalase (CAT) activity.

Key words: antioxidation substances, fragment walnut kernel, different package