Food and Fermentation Industries >

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

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

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
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  • (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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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

Cite this article

HAN Rong , NIU Xiaotong , WANG Ying , MENG Xintao , XU Mingqiang , ZHANG Jian , ZHANG Ting , MA Yan . Comprehensive evaluation of quality and processing suitability of major walnut kernel varieties in Xinjiang by combining quantitative and chemometric methods with multi-indicator components[J]. Food and Fermentation Industries, 2025 , 51(15) : 321 -331 . DOI: 10.13995/j.cnki.11-1802/ts.041270

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