| 核桃油组分及其在氧化过程中的变化研究进展 |
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| 引用本文： | 于佳晔,张咪,彭越,杜晶,秦兰霞,于殿宇,廖长保.核桃油组分及其在氧化过程中的变化研究进展[J].中国油脂,2023,48(11):52-56. |
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| 作者姓名： | 于佳晔 张咪 彭越 杜晶 秦兰霞 于殿宇 廖长保 |
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| 作者单位： | 1.东北农业大学 食品学院，哈尔滨150030； 2.河南工业大学 粮油食品学院，郑州450001；
3.黑龙江红星集团食品有限公司，黑龙江 牡丹江 157000 |
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| 基金项目： | 黑龙江省重点研发计划项目“含OPO母乳化脂肪酸高端有机婴幼儿配方奶粉研发”（GA22B017） |
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| 摘 要： | 旨在为核桃油氧化机制和抗氧化研究提供参考，综述了核桃油中脂肪酸、甘油三酯、主要微量伴随物、挥发性成分及其在核桃油氧化过程中的变化情况。核桃油氧化除了受到外界因素如温度、光照和包装等的影响，与其本身组分关系密切，如脂肪酸组成、甘油三酯组分和内源性微量伴随物，可通过品种选育、优化加工工艺、添加活性成分、改进包装形式等方式来延缓核桃油的氧化。
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| 关 键 词： | 核桃油 组分 氧化 脂肪酸 甘油三酯 微量伴随物 |
Research progress on components of walnut oil and their
changes during oxidation |
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| YU Jiaye,ZHANG Mi,PENG Yue,DU Jing,QIN Lanxi,YU Dianyu,LIAO Changbao.Research progress on components of walnut oil and their
changes during oxidation[J].China Oils and Fats,2023,48(11):52-56. |
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| Authors: | YU Jiaye ZHANG Mi PENG Yue DU Jing QIN Lanxi YU Dianyu LIAO Changbao |
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| Abstract: | In order to provide reference for the study of walnut oil oxidation mechanism and antioxidant,the fatty acids, triglycerides, main trace concomitants and volatile components in walnut oil and their changes in walnut oil oxidation process were reviewed. In addition to external factors such as temperature, light and packaging, etc. , the oxidation of walnut oil is closely related to its own components, such as fatty acid composition, triglyceride components and endogenous trace concomitants. Varieties breeding, optimizing processing technology, adding active ingredients and improving packaging forms, etc. can be used to delay the oxidation of walnut oil. |
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| Keywords: | walnut oil component oxidation fatty acid triglyceride trace concomitant |
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