| 刘警,宋雅萍,刘金利,孙悦,于秋香.浸泡脱涩法对核桃仁多酚含量的影响研究[J].中国南方果树,2026,55(3): |
| 浸泡脱涩法对核桃仁多酚含量的影响研究 |
| The effect of soaking deastringency method on the polyphenol content of walnut kernels |
| 投稿时间：2025-08-13 修订日期：2025-09-15 |
| DOI： |
| 中文关键词: 核桃仁 涩味 多酚 浸泡脱涩 加工 |
| 英文关键词:walnut kernel astringency polyphenol soaking deastringency processing |
| 基金项目:河北省农林科学院创新工程课题（2022KJCXZX-CGS-9） |
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| 中文摘要: |
| 摘要：【目的】为了探究一种既能保留核桃内种皮又能去除涩味的核桃仁浸泡脱涩方法，【方法】本研究以团队前期筛选的口感苦涩的核桃资源‘CL42’‘CL43’及市面常见品种‘早硕’（稍涩）‘纸皮3号’（涩）成熟期核桃仁为试材，在常温下蒸馏水分别浸泡3 h、6 h、9 h、12 h、15 h、18 h、21 h、24 h进行脱涩处理，脱涩后核桃仁分别进行自然晒干和真空冷冻干燥，福林酚法分别测定脱涩前后核桃仁及浸泡液多酚含量，研究不同脱涩时间及干燥方式对核桃仁多酚含量的影响，找到核桃仁最佳浸泡脱涩处理方法。【结果】结果表明，当浸泡时间为24 h时，4个核桃品种核桃种仁吸水量均最大，分别为33.32%，35.81%，37.60%，36.82%，但浸泡18 h后吸水量均无显著增长；核桃仁多酚含量在浸泡12 h后无显著变化；浸泡液多酚含量在浸泡12 h或15 h时最多，后随浸泡时间延长有所下降。结合感官评价及脱涩效率，浸泡9 h后于冷冻干燥机中-45 ℃真空冷冻干燥96 h可有效去除核桃仁涩味，同时保留较多多酚物质。【结论】蒸馏水浸泡9 h脱涩后冻干处理操作简单且高效，口感基本无涩味且内种皮颜色无明显变化，可在核桃仁加工利用中推广应用。 |
| 英文摘要: |
| Abstract [ Objective ] In order to explore a soaking deastringency method of walnut kernel which can not only retain endopleura but also remove astringency. [ Method ] In this study, the resources ‘CL42’ and ‘CL43’ screened by our team in the early stage and the common cultivars ‘Zaoshuo’ (slightly astringent) and ‘Zhipi 3 hao’ (astringent) were used as materials. The walnut kernels were soaked in distilled water at room temperature for 3 h, 6 h, 9 h, 12 h, 15 h, 18 h, 21 h and 24 h respectively to remove astringency. After deastringency, the walnut kernels were dried in natural and vacuum freeze-dried respectively. The polyphenol content of walnut kernels before and after deastringency and soaking solution were determined by Folin-Ciocalteu method. We want to find the effects of different deastringency time and drying methods on the polyphenol content and the best soaking and deastringency treatment method of walnut kernel. [ Result ] The results showed that when the soaking time was 24 h, the water absorption of walnut kernels of four walnut varieties was the largest, the water absorption of four cultivars’ kernels was the largest, which was 33.32%, 35.81%, 37.60% and 36.82%, respectively. But there was no significant increase in water absorption after soaking for 18 h. There was no significant change on polyphenol content after soaking for 12 h,with the highest polyphenol content at 12 h or 15 h, and then decreased with the extension of soaking time. Combined with sensory evaluation and deastringency efficiency, soaking for 9 h and then vacuum freeze-dried at -45 ℃ for 96 h can effectively remove the astringency of walnut kernels while retaining more polyphenols. [ Conclusion ] Soaking in distilled water for 9 h then freeze-drying treatment is simple and efficient, at this time, the taste of walnut kernel is basically unastringent and the color of the endopleura didn’t change. It can be popularized and applied in the processing and utilization of walnut kernel. |
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