Effect of production techniques on nutrient content in Lin'an pecans

In order to explore the change of nutritional components in walnuts after frying processing and steaming processing, the changes of the contents of nutritional components in walnuts were analyzed by using gas chromatography (GC) , liquid chromatography (LC) . The results showed that compare with raw walnuts the total amino acids contents in the two processes cooked pecan decreased by 14.86% (under boiling and baked process) and 25.95% (under fried process) respectively, while essential amino acids decreased by 19.69% (under boiling and baked process) and 29.96% (under fried process) . The contents of total amino acids and essential amino acids in cooked pecan under fried process were lower than it under boiling and baked process by 13.02% and 12.79% respectively. The content of unsaturated fatty acids in cooked pecan was lower than raw walnuts by 6.43% (under boiling and baked process) and 18.18% (under fried process) respectively, the content of saturated fatty acids in cooked pecan processed was higher than it in raw by 40.61% (under boiling and baked process) and 114.70% (under fried process) respectively.