核桃油组分及其在氧化过程中的变化研究进展Research progress on components of walnut oil and their changes during oxidation

核桃油组分及其在氧化过程中的变化研究进展Research progress on components of walnut oil and their changes during oxidation

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。In order to provide reference for the study of walnut oil oxidation mechanism and antioxidant,the fatty acids, triglycerides, main...

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Bibliographic Details
Main Author:	于佳晔1，张咪2，彭越1，杜晶1，秦兰霞1，于殿宇1，廖长保3 YU Jiaye1, ZHANG Mi2, PENG Yue1, DU Jing1, QIN Lanxia1, YU Dianyu1, LIAO Changbao3
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-11-01
Series:	Zhongguo youzhi
Subjects:	核桃油；组分；氧化；脂肪酸;甘油三酯；微量伴随物 walnut oil; component; oxidation; fatty acid; triglyceride; trace concomitant
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231109&flag=1

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