核桃抗氧化作用研究进展  

Research progress in antioxidation of walnut

作　　者：陈永浩[1] 李俊[2] 郭雪霞[3] 齐建勋[1] 吴春林[1] 郝艳宾[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093 [2]北京市园林科学研究所,北京100102 [3]农业部规划设计研究院,北京100125

出　　处：《食品工业科技》2012年第17期409-412,416,共5页Science and Technology of Food Industry

摘　　要：核桃素有"抗氧化之王"之称,本文对核桃抗氧化活性评价方法,各组织器官包括核桃花、核桃壳、核桃仁、核桃青皮、叶片以及枝条,所含成分包括核桃蛋白及其酶解物、核桃油脂、多酚等的抗氧化作用及其生理功能进行了综述,提出了核桃抗氧化研究中存在的问题,并对应予关注的研究方向进行了展望。Walnut is always well known for its super antioxidation and often called ＂the king of antioxidation＂.ln this paper,the antioxidation and the physiological function of walnut organ including walnut blossom, nutshell, green peel,blade and branch, and its components including protein and its zymolyte, oil, polyphenol and so on, were reviewed.The problems in study on the antioxidation of walnut were proposed and the research direction which should be paid attention to was prospected.

关 键 词：核桃 抗氧化 研究进展 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]