为探究不同烘制预处理方式下对裸仁南瓜籽烘烤工艺的影响，对裸仁南瓜籽进行晒干（Sun Dried Unroasted，SDU）、湿盐烤（Wet Salted Roasted，WSR）、干盐烤（Dry Salted Roasted，DSR）、无盐烤（Unsalted Roasted，US）4种不同烘制预处理后，测定并分析烘烤南瓜籽的基本成分、色泽、质构、电子鼻和气味感官评价、脂肪酸、矿物质、总酚和生育酚、抗氧化活性的含量。结果表明：湿盐烤预处理条件下，基本营养成分保留效果最佳，总脂肪酸含量达99.46 mg/100 g，不饱和脂肪酸占比79.50%；五种矿物质总含量达到203.96 mg/100 g，总酚和生育酚含量分别为2.65、11.65 mg/g；•OH、DPPH•和ABTS+•清除率分别为55.36%、69.25%和85.12%，均显著高于其他处理组（p<0.05）。综上所述，湿盐浸是裸仁南瓜籽烘制过程的一个重要步骤，湿盐烤工艺为最适宜的南瓜籽烘烤预处理方式。因此，湿盐烤制的裸仁南瓜籽可制成感官品质优、风味好、抗氧化能力强的植物蛋白食品。

To explore the effect of different baking pretreatment methods on the roasting process of naked pumpkin seeds, the basic components; color; texture; sensory evaluation by electronic nose; fatty acid, mineral, total phenol, and tocopherol contents; and antioxidant activity of roasted pumpkin seeds were assessed after four different types of roasting pretreatments: sun dried unroasted, wet salted roasted, dry salted-roasted, and unsalted-roasted. The results showed that wet salted roasting pretreatment retained the highest levels of basic nutrients in pumpkin seeds, with a total fatty acid content of 99.46 mg/100 g. Unsaturated fatty acid content accounted for 79.50%. The total contents of five minerals reached 203.96 mg/100 g, and the total phenol and tocopherol contents were 2.65 and 11.65 mg/g, respectively; OH, DPPH, and ABTS+ clearance rates were 55.36%, 69.25%, and 85.12%, respectively, which were significantly higher than those in the other treatment groups (p<0.05). Thus, wet salt soaking is an important step and most suitable pretreatment method for roasting pumpkin seeds. Therefore, the naked pumpkin seeds roasted with wet salt can be incorporated into vegetable protein food with good sensory qualities, good flavor, and a strong antioxidant capacity.

新疆生产建设兵团重点领域科技攻关计划项目（2019AB027）；新疆兵团第十师北屯市科技计划项目；新疆生产建设兵团科技合作计划（2021BC007）