核桃油氧化稳定性的提高措施
Research Progress on Oxidation Stability Improvement of the Walnut Oil
DOI: 10.12677/HJFNS.2020.94040, PDF,    科研立项经费支持
作者: 刘佳欣, 李姿, 徐倩倩, 于 洋, 谷玉炫, 王云阳, 张道宏*：西北农林科技大学，食品科学与工程学院，陕西 杨凌；杨会军：陕西关中油坊油脂有限公司，陕西 宝鸡
关键词: 核桃油；氧化稳定性；改良措施；研究进展；Walnut Oil； Oxidation Stability； Improvement Measures； Research Progress
摘要: 核桃油是我国主要的木本油脂之一。食用核桃油对人体有诸多好处，但核桃油中不饱和脂肪酸含量较高，容易发生氧化酸败，产生异味和有害物质，不但严重影响产品品质，还会对消费者的健康造成潜在威胁。提高核桃油的氧化稳定值对延长其储存期、保护消费者健康均有重大意义。本文旨在讨论如何通过改进核桃油加工工艺，添加抗氧化物质和改善核桃油的包装、储存条件等多种方式来提高核桃油的氧化稳定值，以期为核桃油及其制品的加工相关企业提供理论参考。
Abstract: Walnut oil is one of the main woody oils in China. Eating walnut oil has many benefits to human body, but because of the high content of unsaturated fatty acids in walnut oil, it is easy to be oxidized and become rancidity, producing odour and harmful substances, which not only can seriously affect the quality of products, but also pose a potential threat to the health of consumers. Increasing the oxidation stability of walnut oil is of great significance to prolong its storage period and protect the health of consumers. The purpose of this paper is to review the research progress on oxidation stability improvement of the walnut oil, including optimizing the processing technology, adding antioxidant substances and improving the packaging and storage conditions of walnut oil, so as to provide theoretical references for the related processing enterprises of walnut oil and its products.
文章引用：刘佳欣, 李姿, 徐倩倩, 于洋, 谷玉炫, 王云阳, 杨会军, 张道宏. 核桃油氧化稳定性的提高措施[J]. 食品与营养科学, 2020, 9(4): 303-307. https://doi.org/10.12677/HJFNS.2020.94040

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