核桃仁及内种皮营养与功能成分分析研究进展  

Research progress in nutritional and functional compositions analysis of walnut kernel and pellicle

作　　者：冯春艳[1] 荣瑞芬[1] 刘雪峥[1] 

机构地区：[1]北京联合大学师范学院,北京100011

出　　处：《食品工业科技》2011年第2期408-411,417,共5页Science and Technology of Food Industry

基　　金：北京市教育委员会科技发展计划面上项目(KM200811417010);北京市属高等学校人才强教计划资助项目

摘　　要：核桃是营养价值极高的食物,含有丰富的营养及功能成分,为充分了解和利用核桃的营养与保健功效,分别对国内外核桃仁及其内种皮的营养与功能成分的分析测定研究进展进行了综述。Walnut is a kind of nutritional food,which contains rich nutrititional and functional compositions. The nutritional and functional composition analysis study progress on walnut kernel and pellicle in domestic and abroad were reviewed respectively in order to fully understand and use the nutritional and health care efficacy of walnut.

关 键 词：核桃仁 内种皮 营养与功能成分 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]