| 多酚对核桃仁食用品质影响的初步研究 |
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| 引用本文： | 王克建,齐建勋,胡小松,郝艳宾.多酚对核桃仁食用品质影响的初步研究[J].食品科学,2006,27(5):95-97. |
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| 作者姓名： | 王克建 齐建勋 胡小松 郝艳宾 |
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| 作者单位： | 北京市农林科学院林业果树研究所； 中国农业大学食品科学与营养工程学院 |
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| 摘 要： | 本文分析了不同品种核桃仁中多酚对其食用品质的影响。研究结果表明,核桃仁的口感品质(收敛性)与单位重量核桃仁中多酚对蛋白质的结合能力PPC(ProteinPrecipitationCapacity)关系紧密,核桃仁的PPC值在489.27～610.19(mg/100g)时,核桃的香味比较突出;北方核桃仁(JuglansregiaL)中多酚含量一般比南方铁核桃仁(JuglanssigillataDode)的高,核桃仁种皮颜色也比南方铁核桃仁深。
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| 关 键 词： | 核桃仁 多酚 食用品质 |
| 文章编号： | 1002-6630（2006）05-0095-03 |
| 收稿时间： | 2005-08-08 |
| 修稿时间： | 2005-08-08 |
Study on Effect of Polyphenols on Astringency Quality of Walnut Kernel |
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| WANG Ke-jian,QI Jian-xun,HU Xiao-song,HAO Yan-bin.Study on Effect of Polyphenols on Astringency Quality of Walnut Kernel[J].Food Science,2006,27(5):95-97. |
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| Authors: | WANG Ke-jian QI Jian-xun HU Xiao-song HAO Yan-bin |
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| Affiliation: | 1.Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China;2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | The effect of polyphenols on the edible quality of walnut kernel was studied in this paper. The result showed that the walnut kernel astringency was closely correlated with the protein precipitation capacity (PPC) of polyphenols in the unit weight walnut kernel for different walnut cultivars. The walnut kernel shows a pleasant taste with the PPC value from 610.19 to 489.27(mg/100g). The Juglans regia L in Northern China has more polyphenols with testa color darker than the Juglans sigillata Dodes’ in southern China. |
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| Keywords: | walnut kernel polyphenols edible quality |
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