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| 核桃仁抗氧化作用研究进展 |
| Progress in antioxidation of walnut kernel |
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| DOI： |
| 中文关键词: 核桃仁 抗氧化作用 研究进展 |
| 英文关键词:walnut kernel antioxidation research progress |
| 基金项目: |
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| 中文摘要: |
| 核桃是一种营养丰富、具有多种保健功能的食品，然而，核桃仁的开发利用程度比较低。核桃仁的保健功效越来越受到国内外研究者的关注。核桃仁的保健功能与其成分所具有的抗氧化作用密不可分。核桃油因含有丰富的不饱和脂肪酸及内源抗氧化物质而具有较强的油脂氧化稳定性。核桃蛋白中多酚的结构及核桃多肽的供氢能力和其自身的结构稳定性影响其抗氧化能力。核桃内种皮多酚的种类和含量决定了其抗氧化能力。对核桃仁中的核桃油、核桃蛋白、核桃多肽、核桃内种皮的抗氧化作用进行详细的综述，提出核桃仁抗氧化作用研究存在的问题，并展望今后重点研究和推广方向，旨在为进一步深入开发利用核桃仁中抗氧化物质提供一些思考和借鉴，同时也为核桃企业全面深入地开发利用核桃资源提供参考。 |
| 英文摘要: |
| As a kind of nutritional food, walnut has a variety of health care function. However, the development and utilization level of walnut kernel are low. The health care effect of walnut kernel attracts more and more attention by the researchers at home and abroad. The health function of walnut kernel and its constituents with antioxidant effects are inseparable. Walnut oil is rich in unsaturated fatty acid and endogenous antioxidants, so it has strong oil oxidative stability. The structure of polyphenols, the hydrogen donor capacity and structural stability of walnut polypeptide in walnut protein influence its antioxidant capacity. The antioxidant capacity of walnut depends on types and content of polyphenols in seed coat. The antioxidant effects of oil, protein, polypeptide and seed coat of walnut kernel were reviewed in details. The problems in studies on antioxidation of walnut kernel were proposed, and the future research and promotion direction were prospected, so as to provide some thoughts and reference for the further development and utilization of antioxidants in walnut kernel, as well as to provide reference for comprehensive development and utilization of walnut resources for walnut enterprise. |
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