鲜食和干食核桃采后低温贮藏过程中抗氧化能力的比较分析

以绵核桃为试材．研究鲜食和干食核桃在低温（0℃）下贮藏4个月期间含水量、总酚、抗氧化酶和总抗氧化能力的变化。结果表明，鲜食核桃的还原与自由基清除能力约为干食核桃的两倍，在整个贮藏期间的总抗氧化能力明显高于干食核桃；果实中与抗氧化相关的总酚含量以及超氧化物歧化酶（SOD）和过氧化物酶（POD）活性显著高于干食核桃；总体品质和口感良好。但鲜食核桃的酸值、过氧化物值和TBA值较高，在采后贮藏期间容易酸败和受微生物的侵染而发生霉变，有待进一步研究解决。

Comparative Analysis of Antioxidant Capacity in Fresh and Dry Walnut during Low Temperature Storage

In the present study, fresh and dried walnuts(Juglans legia L. ) were stored at low temperature(0°C), and water content, total phenols content, antioxidant enzymes and total antioxidant capacities were analyzed during storage for 4 months. The results showed that, kernels of fresh walnuts showed higher total antioxidant capacity during the whole storage, and its reducing and free radicals scavenging abilities were two-fold higher than those of dried walnut. Moreover, total phenols content, activities of superoxide dismutase (SOD) and peroxidase (POD) of fresh walnuts, which were closely related to antioxidant activity, were significantly higher than those of dried walnuts. The quality and taste of fresh walnuts were good after 4 months storage. However, further studies were needed to reduce the higher acid, peroxide, thiobarbituric acid values, and decay caused by microorganism infection.