坚果类食品氧化及抗氧化研究进展  

Research Advances in Oxidation and Antioxidation of Nut Products

作　　者：郜海燕 陈杭君[1] 穆宏磊[1] 房祥军[1] 周拥军[1] 

机构地区：[1]浙江省农业科学院食品科学研究所农业部果品产后处理重点实验室浙江省果蔬保鲜与加工技术研究重点实验室中国轻工业果蔬保鲜与加工重点实验室,杭州310021

出　　处：《中国食品学报》2017年第11期1-8,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重点研发计划项目(2018C02006)

摘　　要：坚果类食品富含不饱和脂肪酸,具有较好的抗氧化和抗衰老活性,对心脑血管等疾病具有一定的预防作用。然而,不饱和脂肪酸具有不稳定性,使坚果中的油脂在采后、加工过程和保质期极易发生氧化哈败,影响其营养和商品价值,并对人类健康构成潜在危害。本文综述了坚果类食品的氧化、劣变机理以及与衰老的关系,影响因素和控制措施等研究现状,对抗氧化控制技术在产业中的应用和发展进行总结和展望,以期为坚果类食品的品质保持研究提供参考。Nuts are full of unsaturated fatty acids, and have antioxidant and anti-aging activities. The consumption of nut products may reduce risks of heart disease. However, unsaturated fatty acids are unstable, which lead to oxidative rancidity of nuts duringpostharvest preservation, processing and shelf life, which affect their nutrition and commodity value, and pose a potential hazard to human health. In this review, we summarized the mechanism of lipid oxidation, the relationship between oil oxidation deterioration and senescence, influencing factors, as well as controlling methods for nut products oxidation. In addition, we also made prospects on the controlling methods against oil oxidation deterioration about nut products industrials in future, and expected to provide some information for the betterquality maintenance of nut products.

关 键 词：坚果 氧化劣变 抗氧化 进展 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]