Abstract: This study was based on cold-pressed walnut oil to explore its physical and chemical indexes before and after its refining. Effects of gas composition, temperature, light, metal ions, and antioxidants on the changes in acid value and peroxide value of cold-pressed walnut oil during storage were investigated. The results showed that the indexes of cold-pressed walnut oil were much lower than that before refining. Gas component, temperature, lighting, and antioxidant used during storage had significant influences on the acid value and peroxide value(P<0.05)of cold-pressed walnut oil. The effects of different metal ions on oil oxidation were not significant (P>0.05). When the oil was stored at 5 ℃ with 0.02% TBHQ added, degradation of walnut oil quality could be effectively retarded. When the walnut oil was stored for 28 months, its acid value and peroxide value were 74% and 2%, respectively, lower than the national standard.
杨媛媛,王锐,张有林. 贮藏条件对冷榨精炼核桃油脂氧化酸败的影响[J]. 食品与发酵工业, 2019, 45(1): 159-164.
YANG Yuanyuan,WANG Rui,ZHANG Youlin. Effects of storage conditions on the oxidative rancidity of cold-pressed walnut oil[J]. Food and Fermentation Industries, 2019, 45(1): 159-164.
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2019, Vol. 45 
