Study on the Nutrient Content Change of Walnut's Kernel after Processing

摘要

The nutrition contents of tannins, free amino acid, flavonoids and fat of kernel in six walnut kernels were examined and the difference of nutrition contents of the 'zhenzhuxiang' kernel under the different treatment condition were compared. Samples were digested with salt leaching method and drying method. The results indicated that the nutrient contents of walnut cultivars were distinctly different; the sugar content decreased significantly after 'Zhenzhuxiang' walnut kernel were processed. And the changes of other nutrients content were not significant.