核桃油研究进展  

Advances in research of walnut oil

作　　者：王丁丁[1] 赵见军[1] 张润光[1] 韩军岐[1] 封斌奎 张有林[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]陕西大统生态产业开发有限公司,陕西西安710062

出　　处：《食品工业科技》2013年第16期383-387,共5页Science and Technology of Food Industry

基　　金：西安市农业科技项目(NC1203);陕西省农业创新项目(NXC01-07)

摘　　要：本文综述了核桃油的营养价值、提取方法、精炼工艺、抗氧化特性以及国内外研究进展、发展趋势和生产状况,以期为核桃油的理论研究和产业化提供依据。In this paper,in order to provide the basises of theoretical research and industrialization of walnut oil, the nutritive value of walnut oil,its extraction method,refining process and antioxidative activity were reviewed. Moreover,the domestic and international research progress was represented,future development prospects and production status of walnut oil were summarized.

关 键 词：核桃油 提取 精炼 抗氧化 产业化 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]