核桃油

超临界CO2流体萃取核桃油的工艺条件研究

Study on supercritical carbon dioxide fluid extraction technology of Walnut oil

核桃油和核桃油复合维生素E对大鼠血浆脂质的影响

Effects of walnut oil and walnut oil vitamin E complex on plasma lipid in rats

冷榨制取与超临界CO2萃取核桃油的氧化稳定性比较研究

Study on Oxidative Stability of Cold Pressed and Supercritical Carbon Dioxide Extract of Walnut Oil

超临界CO2法萃取核桃油的工艺优化及其理化特性研究

Optimization of Supercritical Carbon Dioxide Extraction of Walnut Oil by Response Surface Method and Its Physical-chemical Properties

对超临界CO2萃取山核桃油的工艺条件进行了实验。

This experiment studied the supercritical CO2 fluid extraction ( SFE-CO2 ) technology of Carya kernel oil ( CKO ) .

超临界CO2流体萃取的核桃油不饱和脂肪酸的含量占总脂肪酸质量的94.9%以上。

The content of unsaturated fatty acids of walnut oil with SCFE is more than 94.96 % of the total fatty acids . 4 .

阐述了超临界CO2流体萃取核桃油的基本原理、设备流程、技术特点和研究进展，并对应用前景进行了展望。

The paper introduced the basic principle , equipments and process , technical characteristics and research progress adopting supercritical carbon dioxide fluid extracting walnut oil . Finally future application development were prospected .

采用该工艺制取的核桃油完全可以达到一级食用油标准，也符合欧洲经济共同体（EEC）对核桃油的要求。

Walnut oil obtained with this technology can meet the standard of high-quality oil and the requirement of European Economic Community .

分别对超临界CO2流体萃取法和压榨法制取的核桃油的脂肪酸组分含量，以及碘价、皂化价、酸价、过氧化值等四个质量指标进行了研究。

Composition of fatty acid and four kinds of quality in dex-iodin value , saponification value , acid value and peroxide value of walnut oil extracted by Supercritical CO 2 and pressing were studied .

以核桃油清除自由基的能力为指标研究核桃油的抗氧化性质；同时对核桃油氧化过程中脂肪酸组成、维生素E含量、清除自由基能力等的变化进行研究。

The antioxidant properties of walnut oil were indexed to the free radical scavenging capacity . In the oxidation process of walnut oil , the fatty acid composition , vitamin E contents and the free radical scavenging capacity were also analyzed .

以不同剂量核桃油给小鼠灌胃，每天1次连续2周，在被动回避装置上测定小鼠的跳台潜伏期（SDL）和逃避潜伏期（EL），在复杂迷宫上测定小鼠的觅食时间。

Mice were given different doses of walnut oil once a day lasting two weeks . Their step-down latency ( SDL ) and escaping latency ( EL ) in a passive avoidance device , and food-hunting time in a maze were determined .

结果表明：液料比大于4mL/g、提取温度为55～65℃、提取时间2.5h，山核桃油的提取率较高。

The result showed that a high extraction rate could be achieved when the ratio of solution / material was higher than 4 mL / g , operating temperatures ranged from 55 to 65 ℃ and the duration of extraction was 2.5 h.

在单因素试验的基础上用正交试验得出优化工艺条件为：液料比为5mL/g、温度65℃、时间2.5h，在该条件下山核桃油的提取率为98.17%。

On basis of single factor experiment , the orthogonal trial was used in optimization of technological parameters , the optimum technological condition was 5 mL / g , 2.5 h and 65 ℃, under which the extraction rate could be high as 98.17 % .

核桃油的特性及营养价值的研究

Studies on the specific property and nutritious value of walnut oil

尿素包合法纯化山核桃油中的不饱和脂肪酸

Purification of Unsaturated Fatty Acid from Carya Oil via Urea Inclusion

新疆和田地区薄皮核桃油脂肪酸成分分析

Fatty acid composition of thin-shell walnut oil in Hotan , Xinjiang

核桃油是亚麻酸和亚油酸的良好来源。

Walnut oil also contains rich linolenic acid and linoleic acid .

水酶法提取核桃油工艺研究&酶解和离心参数确定

Aqueous enzymatic extraction of walnut oil : enzymatic hydrolysis and centrifugation

三种食品抗氧化剂对核桃油抗氧化作用的影响

Effects of Three Different Antioxidants on the Conservation of Walnut Oil

核桃油对小鼠肝脏与脑组织的抗氧化作用

Effects of Walnut Oils Antioxidation Function on Liver and Brain of Mice

山核桃油的提取工艺及其特性研究

Studies on Extracting Technology and Properties of Carya Kernel Oil

核桃油对小鼠血脂及胆固醇的影响

The Effect of Walnut Oil on Blood Lipids and Cholesterol in Mouse

目的：观测核桃油急性毒性及长期毒性。

Objective : To investigate acute and long-time toxicity of walnut oil .

水代法制取核桃油工艺的研究及有效成分分析

Aqueous extraction of oil from walnut kernel and analysis of its effective components

核桃油自氧化及其抗氧化的实验研究

Study on the oxidation and antioxidation of walnut oil

核桃油对羟基自由基也有一定的抑制作用。

Walnut oil showed certain inhibition to hydroxyl radicals .

结论：以上结果说明核桃油安全无毒、可靠。

Conclusion : walnut oil is safety and innocuity .

核桃油中脂肪酸的组成与含量测定

The determination of the contents of aliphatic acids in the walnut seed oil

核桃油中不饱和脂肪酸含量高，容易氧化，应采取措施防止其氧化。

It indicate that the walnut oils need to be prevented from oxidization .

浅黄色油状液体，具有核桃油特有的气味，滋味柔和。

Pale yellow oily liquid , With Walnut Oil-specific odor , Taste of soft .