食品与发酵工业 >

2025 , Vol. 51 >Issue 15: 321 - 331

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041270

分析与检测

多指标成分定量结合化学计量法综合评价新疆主要核桃仁品种品质及加工适宜性

  • 韩蓉 ,
  • 牛逍瞳 ,
  • 王莹 ,
  • 孟新涛 ,
  • 许铭强 ,
  • 张健 ,
  • 张婷 ,
  • 马燕
展开
  • (新疆维吾尔自治区农业科学院,农产品加工研究所,新疆 乌鲁木齐,830091)
第一作者:硕士研究生(马燕研究员为通信作者,E-mail:282568949@qq.com)

收稿日期: 2024-10-11

  修回日期: 2024-11-28

  网络出版日期: 2025-08-22

基金资助

国家重点研发计划项目(2022-YFD-1000104,2022-YFD-1000104-02);自治区科技成果转化示范专项—乡村振兴产业发展科技行动计划项目(2022-NC-032)

收起

Comprehensive evaluation of quality and processing suitability of major walnut kernel varieties in Xinjiang by combining quantitative and chemometric methods with multi-indicator components

  • HAN Rong ,
  • NIU Xiaotong ,
  • WANG Ying ,
  • MENG Xintao ,
  • XU Mingqiang ,
  • ZHANG Jian ,
  • ZHANG Ting ,
  • MA Yan
Expand
  • (Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences,Agricultural Products Processing Research Institute, Urumqi 830091, China)

Received date: 2024-10-11

  Revised date: 2024-11-28

  Online published: 2025-08-22

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摘要

为探究新疆主要核桃仁品种的品质差异和加工适宜性,主要应用高效液相色谱-紫外检测法、气质联用色谱法、电感耦合等离子体质谱法和气相色谱-离子迁移谱法定量分析不同核桃仁品种的理化、营养成分及挥发性化合物等多维品质指标,并结合主成分分析、聚类分析和正交偏最小二乘判别分析等化学计量法识别不同核桃仁品种中的挥发性特征组分、综合评价其品质及加工适宜性。结果表明,不同核桃仁品种品质差异显著。其中‘温185'核桃仁的粗脂肪(63.90 g/100 g)和总膳食纤维(34.10 g/100 g)含量最高,适宜加工功能性油脂或高膳食纤维产品;‘温81'核桃仁的蛋白质(18.78 g/100 g)最高,可加工核桃蛋白饮品;‘新新2'核桃仁整体表现出较好的表观品质,适宜鲜食或加工即食休闲产品;‘新早丰'核桃仁总酚(0.25 g/100 g)和铁还原/抗氧化能力(2 311.62 μmol Trolox/mL)最高,‘新萃丰'核桃仁的总黄酮含量(0.55 g/100 g)和ABTS阳离子自由基清除率(78.77%)最高,均可鲜食或加工营养功能型产品。6个品种核桃仁中共鉴定出挥发性物质45种,其中‘扎343'核桃仁的挥发性物质含量较高,适宜作为风味食品加工辅料。‘扎343'核桃仁的综合得分最高(1.623分),适宜鲜食或全营养产品的综合开发。研究为发挥新疆核桃品种的资源优势,建立新疆不同核桃仁的优质营养组分及加工适宜评价体系,明确加工产品精准定位,提升核桃产品利用价值提供了一定的理论参考依据。

关键词： 新疆; 核桃仁品种; 多指标成分定量; 化学计量法; 品质分析; 加工适宜性

本文引用格式

韩蓉 , 牛逍瞳 , 王莹 , 孟新涛 , 许铭强 , 张健 , 张婷 , 马燕 . 多指标成分定量结合化学计量法综合评价新疆主要核桃仁品种品质及加工适宜性[J]. 食品与发酵工业, 2025 , 51(15) : 321 -331 . DOI: 10.13995/j.cnki.11-1802/ts.041270

Abstract

To investigate the quality differences and processing suitability of major walnut kernel varieties in Xinjiang, high-performance liquid chromatography-UV detection, gas chromatography inductively coupled plasma mass spectrometry, and gas chromatography-ion mobility spectroscopy were used to quantitatively analyze the physicochemical, nutrient and volatile compounds of different varieties of walnut kernels.Results showed that the quality of different walnut kernel varieties differed significantly.The crude fat (63.9 g/100 g) and total dietary fiber (34.10 g/100 g) contents of ‘Wen 185' walnut kernels were the highest, which were suitable for processing functional fats and oils or products high in dietary fiber, the protein (18.78 g/100 g) of ‘Wen 81' walnut kernels were the highest, which was suitable for processing walnut kernel protein products.‘XinXin2' walnut kernels showed overall better apparent quality, which was suitable for fresh or processing ready-to-eat recreational products.‘XinZhaoFeng' walnut kernels had the highest total phenol (0.25 g/100 g) and ferric reducing/antioxidant power (2 311.62 μmol Trolox/mL) were the highest, and the total flavonoid content (0.55 g/100 g) and ABTS cationic radical scavenging rate (78.77%) of ‘Xincui Feng' walnut kernel were the highest, which could be processed as eaten fresh or processed for nutritional functionality.45 kinds of volatile substances were identified in the six non-varieties of walnut kernels, among which ‘Zha 343' walnut kernels had a higher content of volatile substances, which was suitable for use as a flavor food processing auxiliary material.The ‘Zha 343' walnut kernel had the highest composite score (1.623), which was suitable for the comprehensive development of fresh food or whole-nutrition products.The study provides a certain theoretical reference basis for giving full play to the resource advantages of walnut varieties in Xinjiang, establishing a high-quality nutritional component and processing suitability evaluation system for different walnut kernels in Xinjiang, clarifying the precise positioning of processed products, and enhancing the utilization value of walnut products.

Key words： Xinjiang; walnut kernel varieties; quantification of multi-indicator components; chemometrics; quality analysis; processing suitability

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