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Effect of the Different Storage Conditions on the Anti-oxidation Substance in Walnut Kernel

Author: ZhangZuo
Tutor: ZhaoLiQin；WangKeJian
School: Inner Mongolia Agricultural University
Course: Of Food Science
Keywords: Walnut kernel Anti-oxidation substance Storage
CLC: TS255.3
Type: Master's thesis
Year: 2005
Downloads: 215
Quote: 5
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Abstract


Juglans regia L belonged to the plant of walnut departments of walnut department, which distributed wide in China.“Yuanfeng” and“Xiangling”are main experimented materials .Various kinds of anti-oxidation factors were species, composition of unsaturation fatty acids, content of VE and tannin of walnut skin, and energy of relevant enzymes in walnut kernel and so on. These factors effecting on quality of walnut and relation with oxidation was studied. The result was confirmed that tannin in skin of walnut kernel had effect of separating oxygen and anti-oxidizing during storage. The content of tannin and acid value showed remarkable negative correlations. VE removed superfluous superoxide (O2-) of kernel and avoided decrepitating and had active effect on anti-oxidation .The activities of SOD and CAT and acid value showed negative correlations. Different Package ways like escaping light, oxygen or both and storied in normal atmospheric temperature, low temperature could keep higher activities of SOD and CAT, and prolonged storage. “Yuanfeng”and“Xiangling”had difference with activities of anti-oxidation enzymes and composition of unsaturation fatty acids. “Yuanfeng”was better than “Xiangling”in storage by synthetic analysis.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Fruit and vegetable processing and preservation
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