文献类型：期刊文献

中文题名：五倍子单宁对澳洲坚果鲜食果仁的保鲜效果

英文题名：Preservation Effect of Gallnut Tannin on Fresh Macadamia Nuts

作者：张丞[1,2] 张弘[2] 苏建荣[2] 涂行浩[3] 徐涓[2] 李颖[3] 刘兰香[2] 唐晓宁[1] 马金菊[2]

第一作者：张丞

机构：[1]昆明理工大学化学工程学院,云南昆明650500;[2]中国林业科学研究院高原林业研究所,云南昆明650233;[3]中国热带农业科学院南亚热带作物研究所,农业农村部热带果树生物学重点实验室,广东湛江524091

年份：2025

卷号：46

期号：14

起止页码：311-320

中文期刊名：食品科学

外文期刊名：Food Science

收录：;EI(收录号：20252618667921);北大核心:【北大核心2023】；

基金：云南省基础研究计划项目(202301AT070176);农业农村部热带果树生物学重点实验室开放基金项目(2023KFKT-03);云南省技术创新人才培养对象项目(202405AD350006)。

语种：中文

中文关键词：五倍子单宁;脱氧;澳洲坚果;鲜食果仁;保鲜

外文关键词：gallnut tannin;deoxygenation;macadamia nuts;fresh nuts;freshness preservation

分类号：S609.3

摘要：本研究分析五倍子单宁的脱氧性和吸湿性,并将其应用于澳洲坚果鲜食果仁的冷藏和室温保鲜,检测果仁理化指标的变化。结果显示,五倍子单宁具有良好的脱氧性和吸湿性。在冷藏和室温条件下,五倍子单宁均能显著降低澳洲坚果鲜食果仁包装盒内的氧气含量;保持果仁的白度,延缓果仁颜色加深;维持果仁较高的挤压硬度、穿刺硬度和含水率(>5%),保证了果仁的鲜食口感;同时能够明显抑制果仁的酸价、过氧化值和黄曲霉毒素B1含量升高。综上,五倍子单宁能够降低包装盒内的氧气含量,从而抑制澳洲坚果鲜食果仁的油脂氧化酸败和黄曲霉菌生长,保持果仁的品质和鲜食口感,延长鲜食果仁的保鲜期,本研究结果可为解决澳洲坚果鲜食产品保鲜难题提供新思路,有助于开发鲜食果仁产品,填补澳洲坚果鲜食行业空白。
This study investigated the deoxidizing and moisture-absorbing properties of gallnut tannin and applied it to the preservation of fresh macadamia nuts under refrigeration and room temperature conditions.To evaluate its efficacy,this study measured the changes in the physicochemical indexes of macadamia nuts.The results showed that gallnut tannin possessed good deoxidizing and moisture-absorbing properties.Under refrigeration and room temperature conditions,it significantly reduced the oxygen content within the package,maintained the whiteness of macadamia kernel,delayed the darkening,preserved high levels of compressive hardness,puncture hardness and moisture content(>5%),thus ensuring the taste of fresh macadamia kernel.In addition,the tannin significantly inhibited the increase in acid value,peroxide value,and aflatoxin B1 content.It could be concluded that gallnut tannin could inhibit lipid oxidation and rancidity and the growth of Aspergillus flavus in fresh macadamia nuts by reducing the oxygen content within the package,thus preserving the quality and taste and extending the shelf life.The results of this study provide new ideas to solve the problem of preserving fresh macadamia nuts,contributing to fill the gap in the fresh macadamia nut industry.