The phenols in Diaphragma juglandis fructus (DJF), walnut pellicle (WP), and flowers of Juglans regia (FJR) from walnut were extracted using three methods (methanolic condensation reflux extraction, ultrasonic wave extraction, and enzyme assisted-extraction), and phenolics and antioxidant capacities of different extractions were compared. Overall, 50 phenolics were identified by HPLC-MS/MS with 41 compounds in DJF, 32 in WP, and 29 in FJR. It was observed that tannins in WP was higher than those in DJF and FJR. As for PCA, more than 70% of the variance was explained with the obvious comparison between the phenolic constituents. The phenolics in walnut contributed to remarkable antioxidant effect, with the highest effect observed in WP. This study presents the analysis and comparison of the phenols can be further extended for the development of functional walnut instant foods.

中文翻译：

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使用甲醇，超声波和酶辅助提取技术比较Dia果，核桃薄膜和核桃的花中的酚类化合物。

用三种方法（甲醇缩合回流提取，超声波提取和酶辅助提取）从核桃中提取Dia（Diaphragma juglandis fructus，DJF），核桃防护膜（WP）和胡桃（FJR）的花中的酚。比较了不同提取物的抗氧化能力。总体而言，通过HPLC-MS / MS鉴定出50种酚类，其中DJF中的41种化合物，WP中的32种化合物和FJR中的29种化合物。观察到WP中的单宁含量高于DJF和FJR中的单宁含量。对于PCA，可以通过酚类成分之间的明显比较来解释超过70％的差异。核桃中的酚类物质具有显着的抗氧化作用，在WP中观察到的作用最高。