School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, People's Republic of China.
Food Chem. 2020 Aug 15;321:126672. doi: 10.1016/j.foodchem.2020.126672. Epub 2020 Mar 28.
The phenols in Diaphragma juglandis fructus (DJF), walnut pellicle (WP), and flowers of Juglans regia (FJR) from walnut were extracted using three methods (methanolic condensation reflux extraction, ultrasonic wave extraction, and enzyme assisted-extraction), and phenolics and antioxidant capacities of different extractions were compared. Overall, 50 phenolics were identified by HPLC-MS/MS with 41 compounds in DJF, 32 in WP, and 29 in FJR. It was observed that tannins in WP was higher than those in DJF and FJR. As for PCA, more than 70% of the variance was explained with the obvious comparison between the phenolic constituents. The phenolics in walnut contributed to remarkable antioxidant effect, with the highest effect observed in WP. This study presents the analysis and comparison of the phenols can be further extended for the development of functional walnut instant foods.
采用甲醇缩合回流提取法、超声波提取法和酶辅助提取法从胡桃隔（DJF）、胡桃青皮（WP）和胡桃花（FJR）中提取胡桃中的酚类物质，并比较了不同提取方法的酚类物质和抗氧化能力。采用 HPLC-MS/MS 共鉴定出 50 种酚类物质，DJF 中含有 41 种化合物，WP 中含有 32 种，FJR 中含有 29 种。结果表明，WP 中的单宁含量高于 DJF 和 FJR。主成分分析（PCA）表明，酚类成分的明显比较解释了超过 70%的方差。核桃中的酚类物质具有显著的抗氧化作用，其中 WP 的效果最为显著。本研究对酚类物质的分析和比较可以进一步扩展到功能性核桃速食食品的开发。
