核桃油加工及抗氧化技术研究进展Research progress on walnut oil processing and antioxidant technology

核桃油加工及抗氧化技术研究进展Research progress on walnut oil processing and antioxidant technology

核桃油营养丰富，富含不饱和脂肪酸及多种对人体有益的微量营养物质，但其稳定性差，在加工时易氧化酸败，极大地影响了核桃油产品的品质与安全，制约了核桃油产业的发展。为了改善核桃油品质，延长其货架期，重点综述了近年来有关核桃油加工技术对其氧化稳定性的影响和核桃油抗氧化技术的研究进展。核桃油加工技术主要包括前处理、提取和精炼，适宜的加工工艺有利于提高核桃油品质、保留微量营养成分及提高氧化稳定性。在抗氧化方面，可以采用添加抗氧化剂、制备调和油、将其制成微胶囊和油凝胶等延缓核桃油的氧化酸败。未来仍需探索合适的核桃油加工及抗氧化技术，以延长其货架期。Walnut oil is rich in nutrient...

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Bibliographic Details
Main Author:	徐影影1,2，苗永军3，赵文革4，杜建4，郑畅1，刘昌盛1，陈洪建5，邓乾春1 XU Yingying1,2 , MIAO Yongjun3, ZHAO Wenge4, DU Jian4, ZHENG Chang1, LIU Changsheng1, CHEN Hongjian5, DENG Qianchun1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2025-03-01
Series:	Zhongguo youzhi
Subjects:	核桃油；前处理；提取；精炼；氧化稳定性 walnut oil; pretreatment; extraction; refining; oxidative stability
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250303&flag=1
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