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| Research progress on components of walnut oil and their changes during oxidation |
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| DOI： |
| KeyWord:walnut oil component oxidation fatty acid triglyceride trace concomitant |
| FundProject:黑龙江省重点研发计划项目“含OPO母乳化脂肪酸高端有机婴幼儿配方奶粉研发”（GA22B017） |
| Author Name | Affiliation | | YU Jiaye1, ZHANG Mi2, PENG Yue1, DU Jing1, QIN Lanxia1,
YU Dianyu1, LIAO Changbao3 | 1.College of Food Science, Northeast Agricultural University, Harbin 150030, China
2.College of Food
Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
3.Heilongjiang
Red Star Group Food Co. , Ltd. , Mudanjiang 157000,Heilongjiang，China |
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| Abstract: |
| In order to provide reference for the study of walnut oil oxidation mechanism and antioxidant,the fatty acids, triglycerides, main trace concomitants and volatile components in walnut oil and their changes in walnut oil oxidation process were reviewed. In addition to external factors such as temperature, light and packaging, etc. , the oxidation of walnut oil is closely related to its own components, such as fatty acid composition, triglyceride components and endogenous trace concomitants. Varieties breeding, optimizing processing technology, adding active ingredients and improving packaging forms, etc. can be used to delay the oxidation of walnut oil. |
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