文献类型：期刊文献

中文题名：核桃油品质及贮藏稳定性的影响因素探讨

英文题名：Influence factors of quality and storage stability of walnut oil

作者：周晔[1] 裴东[1]

第一作者：周晔

机构：[1]中国林业科学研究院林业研究所,林木遗传育种国家重点实验室,国家林业局林木培育重点实验室,北京100091

年份：2016

卷号：41

期号：1

起止页码：60-63

中文期刊名：中国油脂

外文期刊名：China Oils and Fats

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD2015_2016】；

基金：国家林业公益性行业科研专项(201004048)

语种：中文

中文关键词：核桃油;贮藏稳定性;不饱和脂肪酸;氧化;酸败

外文关键词：walnut oil ; storage stability; unsaturated fatty acid ; oxidation ; rancidity

分类号：TS225.1;TS205

摘要：核桃油因较高的不饱和脂肪酸含量在贮藏、生产等过程中极易氧化酸败,成为制约其产业化的关键问题。着眼于核桃坚果采前、采后两个阶段,较系统地综述了品种差异、栽植区域、采收时期、干燥方法、制油工艺和贮藏条件等因素对核桃油的品质及贮藏稳定性的影响,以期为相关研究提供参考。
Walnut oil was easily oxidized during storage and production due to its high degree of unsaturation, which was the key issue for its industrialization restriction. The factors influencing the quality and storage stability of walnut oil during the pre - harvest and post - harvest stages were summerized systematically, including varietal differences, planting areas, harvest time, drying methods, oil production and storage conditions, which could provide references for relative researches.