Research On Influencing Factors Of Anti-oxidation Active Mattered With Polyphenol In Walnut Kernel

Juglans regia L. belonged to the plant of walnut departments of walnut department, which distributed wide in China. This article take"Liao-ning 5","Qing-xiang","Xiang-ling"and"Yang-pao"as the material of experiments. The factors influenced walnut kernel polyphones mattered with anti- oxidation active like the variety, storage period as well as the processing way to the walnut kernel have been studied separately in this paper.The result was confirmed that total phenol content and polyphenol matter composition of four kinds of walnut kernel are different from each other, anti-oxidized activeness of four kinds of walnut kernel are also obvious different from each other, the total phenol content arrangement of four kinds of walnut kernel is"Xiang-ling">"Liao- ning 5">"Qing-xiang">"Yang-pao", the arrangement of anti- oxidation activeness mattered with polyphenol is"Xiang-ling">"Liao- ning 5">"Qing-xiang">"Yang-pao",too. The result showed that the ability of anti- oxidation activeness changes according to the total phenol content; Storage can reduce the walnut kernel polyphones content as well as anti- oxidized activeness. The storage period guaranteed the nature time of"Yang-pao"and"Xiang-ling"packing in vacuum in normal temperature is 6 months.; Anti-oxidation activeness of the walnut kernel have been influenced heavily by different processing way, polyphenol composition and anti- oxidized activeness of walnut kernel have been obviously reduced by processing. When you want the walnut kernel, the fresh walnut kernel should be best, between the amber and the spiced salt walnut kernel, there is not very diffenently. When you want the amber walnut kernel or the spiced salt walnut kernel, the storage period guaranteed the nature time of walnut kernel packing in vacuum in normal temperature is 4 months.