Phenolic composition and nutritional attributes of diaphragma juglandis fructus (Djf) and walnut shells (Ws) were investigated. Phenolic acids, hydroxybenzoic acid, isoflavone, and flavone were identified in the free phenolic fractions (FPFs) of both Djf and Ws. Bound phenolic fractions were less than FPFs both in content and diversity. The soluble dietary fiber contents of Djf and Ws were 25.56 g/100 g and 9.5 g/100 g, respectively. The contents of unsaturated fatty acids (1912.28 mg/kg and 9137.56 mg/kg, respectively) were significantly higher than that of saturated fatty acid both in Djf and Ws. The content of essential amino acids in Djf (9.67 mg/g) was significantly higher than that in Ws. More than eight types of monosaccharides were detected in Djf and Ws. The monosaccharide content of Djf (314.16 mg/g) was significantly higher than that of Ws (60.97 mg/g). Trehalose was the predominant component both in Djf (71.2%) and Ws (78.6%).

中文翻译：

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核桃diaphragm壳和核桃壳（Juglans regia L.）的酚类成分和营养特性。

研究了diaphragm膜和核桃壳的酚类成分和营养特性。在Djf和Ws的游离酚级分（FPFs）中都鉴定出了酚酸，羟基苯甲酸，异黄酮和黄酮。结合酚类馏分的含量和多样性均低于FPF。Djf和Ws的可溶性膳食纤维含量分别为25.56 g / 100 g和9.5 g / 100 g。Djf和Ws中的不饱和脂肪酸含量（分别为1912.28 mg / kg和9137.56 mg / kg）均显着高于饱和脂肪酸。Djf中的必需氨基酸含量（9.67 mg / g）明显高于Ws。在Djf和Ws中检测到八种以上的单糖。Djf（314。16 mg / g）明显高于Ws（60.97 mg / g）。海藻糖是Djf（71.2％）和Ws（78.6％）的主要成分。