摘要
本文研究了复水时间对干制核桃雄花主要营养成分、矿质元素、氨基酸、抗氧化活性物质含量及抗氧化活性的影响。结果表明:干制核桃雄花复水时间应控制在10 min时能较好地维持其较高的营养品质和抗氧化活性;短时间(10 min)的复水对干制核桃雄花脂肪、淀粉及部分氨基酸(Glu、Tyr、Lyr和Pro)等大分子化合物含量影响较小;随复水时间延长,干制核桃雄花中各种常规营养成分,除钙和镁元素外的7种矿质元素,17种氨基酸以及抗氧化活性物质的含量均呈不同程度的下降趋势,且下降速率增大。从营养品质及抗氧化活性的保持程度来看干制核桃雄花的最佳复水时间为10 min。该研究为科学利用资源丰富的核桃雄花提供技术和理论依据。
The effects of rehydration time on the nutritional quality of dried male walnut flowers were studied by analyzing the contents of primary nutrients, mineral elements, amino acids, and antioxidant substances, as well as the antioxidant activity. The results showed that the nutritional quality and antioxidant activity of dried male walnut flowers could be well maintained when the rehydration time was limited to 10 min. A short rehydration time（10 min） had a slight influence on the contents of macromolecular compounds, such as fat, starch, and some amino acids（glutamate, tyrosine, lysine, and proline）. With prolonged rehydration time, the contents of primary nutrients, seven mineral elements（but not calcium or magnesium）, 17 amino acids, and antioxidant active substances decreased by various degrees. The longer the rehydration time, the greater the decline observed. In terms of maintaining the nutritional quality and antioxidant activity, 10 min was the optimum time for the rehydration of dried walnut flowers. These results provide a technical and theoretical basis for utilizing abundant male walnut flowers scientifically.
出处
《现代食品科技》
EI
CAS
北大核心
2017年第4期248-253,277,共7页
Modern Food Science and Technology
基金
国家科技支撑计划课题(2014BAD23B03)
贵州省高层次创新型人才培养项目(黔科合人才(2016)4038号)
关键词
核桃雄花
复水时间
干制
营养品质
抗氧化能力
male walnut flowers
rehydration time
dried
nutritional quality
antioxidant activity
