松子油加工工艺及脂肪酸组成研究进展  

Research progress on processing and fatty acid composition of pine nut oil

作　　者：仇记红 侯利霞[1] QIU Ji-hong;HOU Li-xia(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2018年第12期10-12,共3页Cereals & Oils

基　　金：国家重点攻关项目"现代农业产业技术体系建设专项"(CARS-15);公益性行业(农业)科研专项(201303072-2)

摘　　要：综述了松子油的加工工艺、脂肪酸组成及松子相关产品的开发,旨在为充分利用松子的营养功能及其深度开发奠定基础,并对其发展前景进行展望。The processing technology of pine nut oil, the composition of fatty acid and the development of pine nut related products were reviewed. It could lay the foundation for making full use of the nutritional function and deep development of pine nut, and look forward to the prospect of its development.

关 键 词：松子 加工工艺 脂肪酸组成 产品应用 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]