Study On Nutrient Accumulation And Processing Quality Of Torreya Grandis

Torreya grandis is a rare fruit in China.It is rich in fat,protein and contains more than10 kinds of vitamins,amino acids,minerals and other nutrients.It is not only crisp and delicious,nutritious,unique flavor,but also has insecticidal,consumer product.Torreya grandis is unusual in nuts.In this experiment,the seeds of Torreya grandis were used as the test materials,mainly to explore the growth and seeding quality of Torreya grandis,the effects of different technologies on the quality of Torreya grandis and the intrinsic composition analysis of the main six Torreya grandis products in Anhui.Simultaneously,the difference in fatty acid composition was analyzed by gas chromatography-mass spectrometry(GC-MS);the analysis of headspace solid-phase microextraction(HS-SPME)was performed.The aroma components of the scented citron were used to observe the microstructure of the scented pods using a scanning electron microscope.The results of the study are as follows:1.During the growth and development of Torreya grandis,the longitudinal and transverse diameters of the nuts showed a slow-fast-slow "S"-shaped curve growth.2.During the growth of Torreya grandis,the protein content was in a decreasing state;the starch content increased in the early stage and remained in a decline state in the late period;the fat content showed a slow-fast-slow “S”-shaped curve growth state.3.A total of 10 fatty acids were detected in Torreya grandis seed,and unsaturated fatty acids accounted for 82.61% of the total fatty acids.The seed contained a total of 17 kinds of amino acids,including 6 essential amino acids,accounting for 33.75% of the total amino acids.4.Different processing techniques have little effect on the content of major nutrients in Torreya grandis,but it has a significant effect on the quality of nut oil.The baking process makes it easier to increase the acid value and peroxide value of nut oil.The frying process is easy to reduce the iodine value of oil and fat and increase the value of P-AV.After processing,the relative content of unsaturated fatty acids in citron was slightly decreased.5.Different processing techniques have a great influence on the formation of scent of citron,and both baking and frying can produce scented substances such as aldehydes and alcohols.Compared with baking citron,the content of fried citron aldehydes,acids and ketone compounds increased more obviously.6.The protein content of six species of Citron was 10.31%-15.09%,the fat content was 40.84-55.08%,unsaturated fatty acids accounted for 82.57%-86.75% of the total fatty acids.The content of aroma substances in Torreya grandis products is mainly terpenes and aldehydes,and the types and contents of vinyl compounds in different varieties of products are significantly different.After analysing the components of different varieties of citrons and observing the microstructure of the scanning electron microscope,the cellular structure of the cell structure of different varieties is obviously different.The differences in crispiness of different varieties of Torreya grandis mainly include three main reasons:different starch and pectin content,different cell volume and different cell wall thickness.