核桃油氧化及抗氧化调控研究进展

Progress in oxidation and antioxidant regulation of walnut oil

核桃油富含多不饱和脂肪酸(PUFA)、单不饱和脂肪酸(MUFA)和多种营养素,具有多种生物活性。核桃油的稳定性较差,易发生氧化酸败,为提高核桃油的品质,延长其货架期,综述了近年来有关核桃油氧化劣变的影响因素和核桃油抗氧化调控措施的研究进展。核桃油氧化劣变的影响因素有内部因素,如脂肪酸组成、内源性物质的抗氧化能力,也有外部因素,如储藏条件、提取工艺。可以采用微胶囊技术、复配调和其他抗氧化性强的油脂,以及添加抗氧化剂的方式延缓核桃油氧化酸败。

Walnut oil is rich in polyunsaturated fatty acids(PUFA),monounsaturated fatty acids(MUFA)and a variety of nutrients,and has a variety of biological activities.However,walnut oil has poor stability,and is prone to oxidative rancittity.The research progress on the factors affecting oxidative deterioration and antioxidant regulatory measures of walnut oil were reviewed so as to improve the quality and extend shelf life of walnut oil.The factors affecting oxidative deterioration of walnut oil include internal factors,such as fatty acid composition and antioxidant capacity of endogenous substances,and external factors,such as storage conditions and extraction process.Microencapsulation technology,blending with excellent antioxidative oils and adding antioxidant can be used to delay the oxidative rancidity of walnut oil.