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

Abstract

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 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.

Keywords

• 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