Study on Nutritive Variation of Walnut Kernel Pellicle after Processing

摘要

In order to understand the changes of nutritive variation of walnut kernel pellicle after processing under different treatment conditions, the paper took the 'Zhenzhuxiang' as the raw material and studied the content change of protein, tannins, flavonoids and total sugar of kernel pellicle under different treatment conditions; at the same time, the paper compared nutritional contents of kernel skin of six varieties. The content of protein, tannins, flavonoids, total sugar were detected using coomassie brilliant blue method, sodium tungstate colorimetry methord, aluminum nitrate colorimetric method and anthrone colorimetric method. The results indicated among different varieties of kernel pellicle, the nutrient contents are very different; all kinds of 'Zhenzhuxiang' nutrient content decreased slightly after processing.