坚果品质检测方法研究进展

Research progress on the quality detection methods for nuts

中文关键词:  坚果  品质  感官检测  理化检测  快速检测

英文关键词:nuts  quality  sensory detection  physical and chemical detection  rapid detection

中文摘要:

      坚果含有优质蛋白质、脂肪等丰富的营养物质, 深受消费者喜爱。由于富含不饱和脂肪酸及油脂, 坚果的品质易受贮藏条件、加工方式及包装方式等外部因素的影响而发生变化, 不当的处理会加速其氧化哈败, 甚至产生对人体有害的毒素。另一方面, 坚果品质受产地、品种、土壤环境及遗传因素等方面的影响表现出不同的外观性状及理化特征。随着科学技术的发展, 坚果品质的检测趋向于无损、快速, 电子鼻在这方面有着突出的优势, 因此电子鼻对坚果品质的无损检测成为研究的新热点。本文从口感、色泽、风味、外观性状等感官检测, 营养品质(蛋白质、脂肪等)、油脂品质(酸价、过氧化值等)等理化检测, 光谱分析技术(近红外光谱、高光谱等)、电子鼻技术等快速检测方法, 综述了坚果品质检测方法的研究现状, 为坚果品质的监控和检测提供技术参考。

英文摘要:

      There are high quality protein, fat and other rich nutrients in nuts, deeply loved by consumers. Due to the rich unsaturated fatty acids and oils, the quality of nuts is easily affected by external factors such as storage conditions, processing methods and packaging methods, etc. Improper handling will accelerate their oxidation rancidity, and even produce harmful toxins to human body. On the other hand, nut quality is affected by producing area, variety, soil environment and genetic factors, showing different appearance and physical and chemical characteristics. With the development of science and technology, nut quality detection tends to be nondestructive and fast, electronic nose has outstanding advantages in this respect. Therefore, the non-destructive detection of nut quality by electronic nose has become a new research hotspot. This paper reviewed the research status of nut quality detection methods from sensory detection such as taste, color, flavor and external shape, physical and chemical detection such as nutritional quality (protein, fat, etc) and oil quality (acid value, peroxide value, etc) and rapid detection methods such as spectral analysis technology (near infrared spectrum, hyperspectrum, etc) and electronic nose technology, so as to provide technical reference for nut quality monitoring and detection.