The effects of storage temperature and initial moisture content on lipid oxidation,lipofuscin-like pigment accumulation,phenolic content,and reducing capacity of alcohol extracts of walnut (Carya cathayensis) were investigated.The results showed that lipofuscin-like pigment accumulation increased but polyphenol content and alcohol extract reducing capacity declined during storage.Lipofuscin accumulation rate of walnut with the high initial moisture was slightly lower than that with low initial water content during storage at 40 ℃,but higher at 25 ℃.However,there existed complicated relationships between the lipid oxidation products,storage temperature and initial moisture content.The lipid oxidation products of walnut with high initial moisture were less than that with low initial moisture during storage at 40 ℃,but more at 25 ℃.With increasing initial moisture ant storage temperature,the content of polyphenol declined rapidly.Reducing capacity of alcohol extracts of walnut had a similar change pattern.Overall,lipofuscin-like pigment formation of walnut was inhibited under the low initial moisture and low storage temperature.%以山核桃为研究对象,探讨不同温度和初始含水量对山核桃贮藏过程中油脂氧化、类脂褐素(LFLP)积累、多酚含量及醇提物还原力的影响.结果表明:类脂褐素的积累量随着贮藏时间的延长呈上升趋势,多酚含量及醇提物还原力呈下降趋势.在40℃贮藏时,含水量高(12％和16％)的山核桃原料类脂褐素积累速度略低于含水量低(4％和6％)的山核桃；但贮藏温度为25℃时,含水量高的类脂褐素积累速度高于含水量低的山核桃.油脂初级氧化产物和二级氧化产物与贮藏温度和初始含水量呈现复杂关系,40℃贮藏时,含水量高(12％和16％)的山核桃原料油脂氧化程度低于含水量低(4％和6％)的,但贮藏温度为25℃时,含水量高的油脂氧化程度高于含水量低的.多酚含量随含水量的增加和温度的升高损失速度加快,醇提物的还原力变化规律与此类似.总的来说,较低的贮藏温度和低初始含水量能有效地抑制类脂褐素的生成,延缓山核桃的衰老进程.
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