对碱液去皮前后核桃仁营养功能成分的流向进行了跟踪分析.结果表明:碱液去皮后,核桃仁的水分含量增加了16.84％,粗蛋白、粗脂肪含量分别减少了24.7％、4.1％；必需氨基酸评分(AAS)从1.82降低到1.28；核桃仁内种皮总酚和总黄酮含量分别下降81.7％和72.2％；核桃仁蛋白的溶解性也明显降低.去皮核桃仁在后续烘干过程中颜色变成暗黄色,且核桃仁油的酸值(KOH)和过氧化值增加(分别增加0.43 mg/g、1.78 mmol/kg).碱液去皮工艺废水COD为17500～21100 mg/L,远远超过了国家二级污水排放标准.碱液去皮工艺还存在许多不足之处.%The dynamic changes of nutritional and functional components of walnut kernel were tracked and analyzed during lye peeling. The results showed that after lye peeling the water content of walnut kernel increased by 16.84% ; the contents of crude protein and crude fat reduced by 24.7% and 4.1% , respectively ; essential amino acid score ( AAS ) decreased from 1. 82 to 1.28; the contents of polyphenols and flavonoids of walnut kernel pellicle decreased by 81.7% and 72.2% , respectively; the water solubility of walnut kernel protein also decreased obviously. The color of peeled walnut kernel became dark yellow, and the acid value and peroxide value of walnut kernel oil increased by 0. 43 mg KOH/g and 1.78 mmol/kg respectively during the subsequent drying process. COD value of waste water produced in lye peeling process was 17 500 -21 100 mg/L, far beyond 2nd grade of the national standard for sewage discharge. Lye peeling process had many deficiencies.
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