| 基于低场核磁共振技术探究不同水分含量对熟化板栗品质的影响 |
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| 引用本文： | 王纪辉,耿阳阳,刘亚娜,胡伯凯,张时馨,卢中科,曾钦朦,陈胜群.基于低场核磁共振技术探究不同水分含量对熟化板栗品质的影响[J].核农学报,2023,37(4):769-780. |
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| 作者姓名： | 王纪辉 耿阳阳 刘亚娜 胡伯凯 张时馨 卢中科 曾钦朦 陈胜群 |
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| 作者单位： | 1.贵州省核桃研究所，贵州 贵阳 5500052.贵州省林业科学研究院，贵州 贵阳 550005 |
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| 基金项目： | 贵州省基础研究计划项目(黔科合基础［2020］1Y142);贵州省科技计划重点项目（黔科合支撑［2022］重点008号），贵州省木本粮油加工科技创新人才团队平台项目(黔科合平台人才［2020］5003) |
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| 摘 要： | 为探究不同水分含量对熟化栗仁品质特性的影响，采用高压蒸汽方法对不同水分含量的生栗仁进行蒸制，结合熟化栗仁的质构特性与色差，基于低场核磁共振技术解析熟化栗仁失水过程中的水分迁移、分布规律，并借助线性回归分析不同水分含量与熟化栗仁质构特性、色差和核磁参数的相关性。结果表明，失水过程中熟化栗仁的硬度、胶黏性及咀嚼性变化较大。栗仁含水量在48%～28%范围时经高压蒸汽处理，栗仁发生美拉德反应，色泽逐渐变暗，褐色加深；含水量在28%～18%时栗仁逐渐发生石灰化，蒸制后栗仁色泽较白。栗仁含水量为48%、43%时均会出现结合水、不易流动水和自由水3个组分峰，随着失水程度加剧，结合水含量呈先上升后下降的趋势、不易流动水含量表现为先下降而后逐渐趋于平缓，自由水含量变化最明显。随着栗仁失水程度加剧，蒸制后的可食性口感逐渐不佳。不同水分含量对熟化栗仁品质特性有显著影响。本研究结果可为栗仁品质的控制提供参考。
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| 关 键 词： | 板栗 水分含量 品质 低场核磁共振 质构 色差 |
| 收稿时间： | 2022-07-06 |
Effects of Different Moisture Content on the Quality of Processed Chestnut(Castanea mollissima) Based on Low-field Nuclear Magnetic Resonance Technology |
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| WANG Jihui,GENG Yangyang,LIU Yana,HU Bokai,ZHANG Shixin,LU Zhongke,ZENG Qinmeng,CHEN Shengqun.Effects of Different Moisture Content on the Quality of Processed Chestnut(Castanea mollissima) Based on Low-field Nuclear Magnetic Resonance Technology[J].Acta Agriculturae Nucleatae Sinica,2023,37(4):769-780. |
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| Authors: | WANG Jihui GENG Yangyang LIU Yana HU Bokai ZHANG Shixin LU Zhongke ZENG Qinmeng CHEN Shengqun |
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| Institution: | 1.Guizhou Institute of Walnut，Guiyang，Guizhou 5500052.Guizhou Academy of Forestry，Guiyang，Guizhou 550005 |
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| Abstract: | In order to explore the influence of different moisture content on the quality characteristics of processed chestnut kernels， raw chestnut kernels with different moisture content were steamed by high-pressure steam. Combined with the texture parameters and the color difference， the moisture migration and distribution law of the processed chestnut kernels were analyzed by low-field nuclear magnetic resonance（LF-NMR） during natural water loss， and the correlation between texture characteristics， color difference and LF-NMR parameters were analyzed to construct the predicted mode by linear regression analysis. The results showed that the hardness， gumminess and chewiness of processed chestnut kernels changed greatly during the natural water loss process. Maillard reaction occured， the color of chestnut kernels became dark gradually， and the brown deepened after high pressure steam treatment， when the moisture content was in the range of 48% to 28%. Chestnut kernel gradually became calcification， chestnut flesh color became white after steaming， when the moisture content was in the range of 28% to 18%. When the water content of chestnut kernel is 48% and 43%， three water components of combined water， immobilized water and free water were observed in processed chestnut kernels during the natural water loss process， the content of combined water showed a trend of increase-decrease， and the content of immobilized water decreased first and then gradually flattened out， and the change of free water content was the most obvious as the extension of the water loss. The edible taste of processed chestnut kernels was gradually poor as the extension of the water loss. There was significant effect of different moisture content on the quality characteristics of processed chestnut kernels. The results can provide a reference for the quality control of chestnut kernels. |
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| Keywords: | chestnut moisture content quality low field nuclear magnetic resonance texture color difference |
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