核桃仁氧化酸败及其延缓措施研究进展-食品科学.pdf

272 2012, Vol. 33, No. 03 食品科学 ※专题论述 1 2 1 1 , 张文涛 ，徐 华 ，蒋林惠 ，肖红梅 * (1.南京农业大学食品科技学院，江苏 南京 210095 ；2.南京市产品质量监督检验院，江苏 南京 210028) 核桃是世界四大干果之一，果仁营养丰富，经济价值颇高。但由于核桃仁脂肪含量高，贮藏中易出现 脂肪氧化酸败现象。对核桃仁氧化酸败的机理及影响酸败的温度、相对湿度、氧气、光照、含水量等因素进行 探讨。同时，综述延缓核桃仁氧化酸败的相应措施，以期为核桃仁的大规模贮藏提供理论参考。 核桃仁；脂肪氧化；影响因素；延缓措施 Research Progress in Oxidative Rancidity of Walnut and Delay Measures 1 2 1 1, ZHANG Wen-tao ，XU Hua ，JIANG Lin-hui ，XIAO Hong-mei * (1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China； 2.Nanjing Institute of Supervision and Testing on Product Quality, Nanjing 210028, China) Abstract：Walnut is one of the world, s four major nuts. Its kernel has high nutritional and economic value. The fat content of walnut is higher than 60%, resulting in easy oxidative rancidity during storage. Here we review the recent research progress in the mechanism of oxidative rancidity in walnut and affecting factors such as temperature, relative humidity, oxygen, light, water content. Meanwhile, measures for delaying oxidative rancidity in walnut are put forward with the aim of providing theoretical references for large-scale storage of walnut. Key words ：walnut kernel ；rancidity ；factors ；strategy for delaying rancidity 中图分类号：S664.1 文献标识码：A 文章编号：1002-6630(2012)03-0272-05 核桃(Juglans regia L.) 原产于东亚、欧洲东南部及 核桃油脂中的不饱和脂肪酸含量高，在采后贮藏中 北美地区，是人类种植的最古老的树生坚果之一。在 容易发生酸败，严重时会出现哈败气味，产生有害的 我国，核桃不仅是农产品，核桃的叶子、树皮、枝 物质，降低了核