| 鲜食核桃贮藏中脂肪酶活性及油脂酸价变化 |
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| 引用本文： | 袁德保,刘兴华,马艳萍,朱瑛,刘奎秀,纳元春.鲜食核桃贮藏中脂肪酶活性及油脂酸价变化[J].食品研究与开发,2006,27(11):79-81. |
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| 作者姓名： | 袁德保 刘兴华 马艳萍 朱瑛 刘奎秀 纳元春 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 |
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| 摘 要： | 对贮藏中影响鲜食核桃脂肪酶活性与油脂酸价的因素进行了研究。发现贮藏温度、包装袋有无对脂肪酶活性影响显著（P〈0．05），缝合线紧密度对脂肪酶的活性影响不显著，贮藏温度、缝合线紧密度、包装袋有无对油脂酸价的影响显著（P〈0．05），核桃油脂酸价随着脂肪酶活性的增大而上升。
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| 关 键 词： | 鲜食核桃 贮藏 脂肪酶活性 酸价 |
| 收稿时间： | 2006-07-27 |
| 修稿时间： | 2006年7月27日 |
CHANGES OF LIPASE ACTIVITY AND THE ACID VALUE OF OIL IN WALNUT DURING STORAGE |
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| YUAN De-bao,LIU Xing-hua,MA Yan-ping,ZHU Ying,LIU Kui-xiu,NA Yuan-chun.CHANGES OF LIPASE ACTIVITY AND THE ACID VALUE OF OIL IN WALNUT DURING STORAGE[J].Food Research and Developent,2006,27(11):79-81. |
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| Authors: | YUAN De-bao LIU Xing-hua MA Yan-ping ZHU Ying LIU Kui-xiu NA Yuan-chun |
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| Abstract: | The fators affecting the lipase activity and the acid value of oil in walnut under different storage conditions were studied. The results showed that the lipase activity in walnut were affected significantly by storage temperature and package,and the acid values of oil were also affected significantly by storage temperature, density of shell and package.If the lipase activity was high,the acid value rose rapidly. |
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| Keywords: | walnut storage lipase activity acid value |
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