核桃仁氧化酸败及其延缓措施研究进展

摘要

Walnut is one of the world,s four major nuts.Its kernel has high nutritional and economic value.The fat content of walnut is higher than 60%,resulting in easy oxidative rancidity during storage.Here we review the recent research progress in the mechanism of oxidative rancidity in walnut and affecting factors such as temperature,relative humidity,oxygen,light,water content.Meanwhile,measures for delaying oxidative rancidity in walnut are put forward with the aim of providing theoretical references for large-scale storage of walnut.%核桃是世界四大干果之一,果仁营养丰富,经济价值颇高。但由于核桃仁脂肪含量高,贮藏中易出现脂肪氧化酸败现象。对核桃仁氧化酸败的机理及影响酸败的温度、相对湿度、氧气、光照、含水量等因素进行探讨。同时,综述延缓核桃仁氧化酸败的相应措施,以期为核桃仁的大规模贮藏提供理论参考。