| 朱建宇1，杨剀舟2，王翔宇3，刘妍妍1，王宪青1，段章群2.核桃高值化综合开发利用研究进展[J].中国油脂,2025,50(10):.[ZHU Jianyu1，YANG Kaizhou2，WANG Xiangyu3, LIU Yanyan1，
WANG Xianqing1，DUAN Zhangqun2.Research progress on high-value comprehensive utilization of walnuts[J].China Oils and Fats,2025,50(10):.] |
| 核桃高值化综合开发利用研究进展 |
| Research progress on high-value comprehensive utilization of walnuts |
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出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240407 |
| 中文关键词: 核桃 油脂 蛋白 副产物 加工工艺 高值化利用 |
| 英文关键词:walnut oil protein by-product processing technology high-value utilization |
| 基金项目:“十四五”国家重点研发计划（2023YFD2100405）;2013年粮食公益性行业科研专项结余资金（JY2313） |
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| Author Name | Affiliation | | ZHU Jianyu1，YANG Kaizhou2，WANG Xiangyu3, LIU Yanyan1，
WANG Xianqing1，DUAN Zhangqun2 | 1.College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang,
China
2.Institute of Cereal & Oil Science and Technology, Academy of National Food and
Strategic Reserves Administration, Beijing 102209, China
3.COFCO Nutrition &
Health Research Institute, Beijing 102209, China |
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| 中文摘要: |
| 为促进核桃产业高质量发展和提高核桃高值化综合利用水平，对核桃主副产物的综合利用现状进行了综述。核桃主要产物是核桃仁，核桃油和核桃蛋白是核桃仁精深加工的重点对象。核桃油的提取工艺包括压榨法、溶剂浸出法、水代法、水酶法、超临界CO2萃取法和亚临界萃取法等，核桃油可制备成凝胶、微胶囊、酸奶、油漆、颜料等产品；核桃蛋白的提取工艺包括碱溶酸沉法、亚临界萃取法、反胶束萃取法以及超声辅助和酶辅助提取法，核桃蛋白可制成蛋白饮品、核桃肽、酸奶等产品。核桃的副产物核桃青皮的研究主要集中在色素、萘醌类（胡桃醌）、黄酮类和多酚类物质的提取和应用；核桃壳多应用在材料领域（如包装材料、吸附材料）以及医药领域；核桃内种皮和分心木在核桃果实中占比较小，但富含多酚等活性成分，利用价值较高。未来，可开发出一种切实可行的核桃高值化加工协同联产工艺，真正实现核桃产品全产业链覆盖。 |
| 英文摘要: |
| Aimed at promoting high-quality development of the walnut industry and enhancing the high-value comprehensive utilization of walnuts, the current status of integrated utilization of primary and by-products in walnut processing was reviewed. The primary product of walnuts is walnut kernels, while walnut oil and walnut protein are key targets for deep processing of walnut kernels. Walnut oil extraction methods encompass pressing, solvent extraction, aqueous extraction, aqueous enzymatic extraction, supercritical CO2 extraction, and subcritical extraction. Walnut oil can be further developed into gels, microcapsules, yogurt, paints, and pigments. Walnut protein extraction techniques include alkali extraction and acid precipitation, subcritical water extraction, reverse micelle extraction, as well as ultrasound-assisted and enzyme-assisted extraction. The protein can be applied in protein beverages, walnut peptides, yogurt, and related products. Research on walnut by-products, particularly the green husk, has primarily focused on the extraction and application of pigments, naphthoquinones (juglone), flavonoids, and polyphenolic compounds. Walnut shells are predominantly utilized in material applications such as packaging materials, adsorbents, and pharmaceutical sectors. Although walnut pellicles (inner seed coats) and diaphragms constitute a minor proportion of the fruit, their richness in bioactive compounds like polyphenols confers significant utilization value. Future efforts should prioritize developing practical, synergistic co-production processes for value-added walnut processing, ultimately achieving full industrial chain coverage of walnut-derived products. |
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