Effects Of Cold Shock Treatment On Regulation Of Dried Walnut Rancidity System

XinJiang‘Wen 185’dried and thin-skinned walnut was selected as the main research material to investigate the effects of different cold shock treatment on walnut during storage of AV,POV,iodine value,saponification value,proline content and related enzyme activities of total antioxidant capacity,influence,analysis of cold shock treatment effects on Walnut Rancidity and cold shock treatment mode the results showed that the suitable:1.The storage of Walnut at room temperature after different cold shock,the storage period of walnut,acid value,peroxide value,iodine value,saponification value,determination of proline of oil quality,the results showed that,Cold shock treatment can inhibit the rise of POV,AV MDA,walnut,saponification value,while the proline content increased with the accumulation of iodine value;And when the cold shock treatment to-6 ℃ /24 h,the dried walnut peroxide value,acid value were significantly inhibited by-6 ℃ /48 h,cold shock treatment that proline accumulation,-18 ℃ /36 h,48h can effectively delay the rising of walnut MDA,saponification value,and asignificant improvement for iodine price in cold shock-12 ℃ /24 h,showed that cold shock treatment on Walnut Rancidity had significant regulatory effect of different cold shock conditions,large differences on the effect of different indexes.2.Study on the anti oxidative enzymes of cold shock treatment showed that:the cold shock treatment can improve the enzymes SOD,CAT, POD membrane,the activity of GSH-Px,LOX,LPS inhibited the activity of cold shock treatment;Cold shock treatment for-12℃/24 h can maintain higher CAT activity, the activity of SOD;can be maintained higher POD activity in the-18℃/48 h,significant effects on the activity of GSH enzyme,lipase activity at-18 ℃/24 h cold shock treatment decreased faster than-18 ℃/36 h,cold shock treatment on the activity of lipoxygenase inhibition effect is obvious; cold shock treatment on antioxidant enzyme played a role,the role of cold shock conditions and different kinds of enzyme activity of different.3.In this experiment,the effect of cold shock treatment on antioxidant capacity of walnut by FRAP method.The results showed that:the cold shock treatment on pecan antioxidant capacity significantly increased,and in the cold shock treatment for total antioxidant capacity-18℃/24 h of walnut is strong. The results of correlation analysis showed that walnut antioxidant capacity and POV, was negatively correlated with the iodine value, saponification value,SOD,GSH-Px were positively correlated,but with the acid value,POD,MDA,proline related degree is weak,basically not related.