核桃果实功能因子研究现状  

A Review of Functional Factors of Walnut Fruit

作　　者：高山 高娟娟 于佳 宋颖 王舰 何爱民 胡高爽 GAO Shan;GAO Juanjuan;YU Jia;SONG Ying;WANG Jian;HE Aimin;HU Gaoshuang(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050000,China;Hebei Lvling Kangwei Food Co.Ltd,Xingtai 054300,China)

机构地区：[1]河北科技大学生物科学与工程学院,石家庄050000 [2]河北绿岭康维食品有限公司,邢台054300

出　　处：《内蒙古农业大学学报（自然科学版）》2022年第2期115-120,共6页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：河北省高等学校科学技术研究项目(QN2020177);河北省青年科学基金项目(C2019208188);河北科技大学博士科研基金项目(81/1181288);河北科技大学博士科研基金项目(81/1181289);河北科技大学大学生生创新创业训练计划项目(2021018)。

摘　　要：核桃果实包括青果皮、内层硬果壳、分心木、核桃仁以及核桃内种皮等,含有丰富的化学成分,具有抗氧化、神经保护、降脂、降糖、抗肿瘤及抑菌等功能,但目前中国对核桃果实产品综合开发力度与深度还远远不够。本文对核桃果实的主要化学成分及生物活性做了研究分析,综述了核桃果实中不同功能性因子的生理活性研究现状,旨在为核桃的深入研究以及高附加值产品的研发提供借鉴。The walnut fruit includes the green pericarp,inner hard husk,distracting wood,walnut kernel and endopleura.It is rich in chemical substances,and has many functions such as the anti-oxidation,neuroprotection,lipid-lowering,hypoglycemic,anti-tumor,and anti-bacteria.However,the comprehensive development efforts and depth of the walnut related products in China are far from enough.In this paper,the main chemical constituents and biological activities of the walnut fruit were studied and analyzed,and the physiological activities of different functional factors of the walnut fruit were summarized,so as to provide reference for the indepth study of walnuts and the development of high value-added products.

关 键 词：核桃果实 功能性因子 生物活性 综述 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]