鹰嘴豆是一种营养价值丰富且分布广泛的豆科植物，为推进鹰嘴豆及其蛋白的高值化利用和深加工产业发展，综述了鹰嘴豆的营养特性、生物活性，鹰嘴豆蛋白的组成和结构、功能特性，以及鹰嘴豆和鹰嘴豆蛋白在食品中的应用，并对今后的研究方向进行了展望。鹰嘴豆是优质蛋白质、脂肪以及微量元素的良好来源，含有多种生物活性物质，具有抗氧化、降血糖、抗疲劳、抗癌、预防心血管疾病等生物活性；鹰嘴豆蛋白具有溶解性、吸水/吸油性、乳化性、凝胶性和起泡性等功能特性。鹰嘴豆及鹰嘴豆蛋白广泛应用于面制品、肉制品、饮料及乳制品等食品领域。未来，应加大鹰嘴豆蛋白的开发力度，深入研究鹰嘴豆蛋白与小麦粉之间的相互作用机制，同时加强对鹰嘴豆加工副产物的开发利用。Chickpea is a nutritious and widely distributed legume. In order to promote the high-value utilization and the development of further processing industry of chickpea and chickpea protein, the nutritional characteristics and biological activity of chickpea, and the composition and structure, functional properties of chickpea protein, and their application in food were reviewed, as well as the future research directions were expected. Chickpea is a good source of high-quality proteins, fats and trace elements. Chickpea contains a variety of bioactive substances with biological activity such as antioxidant, hypoglycemic, anti-fatigue, anti-cancer, and preventing cardiovascular diseases.Chickpea protein has functional properties such as solubility, water absorption, oil absorption, emulsification, gelability and foamability. Chickpea and chickpea protein are widely used in the food industry, including flour products, meat products, beverages and dairy products. In the future, efforts should be made to increase the development of chickpea protein, conduct in-depth research on the interaction mechanism between chickpea protein and wheat flour, and strengthen the development and utilization of by-products from chickpea processing.

旨在为米糠油的精准适度加工及其在食品工业中的应用提供科学指导，研究了常压和充氮加热（60~260 ℃）处理0~12 h条件下米糠油中谷维素及其4种主要组分〔环木菠萝烯醇阿魏酸酯（CAFA）、24-亚甲基环木菠萝烯醇阿魏酸酯（24-MCAFA）、菜油甾醇阿魏酸酯（CampFA）及 β-谷甾醇阿魏酸酯（SitoFA）〕的损失规律。结果表明：两种加热方式下谷维素及其4种主要组分的损失率随加热时间的延长均呈线性上升趋势（R2>0.90），损失速率随着加热温度升高而升高；在常压加热条件下，当温度达到220 ℃时谷维素开始快速损失，260 ℃下加热12 h时谷维素总量损失率最高（74.14%）；谷维素4种主要组分在两种热处理过程中热稳定性相似，即不高于140 ℃时各组分之间热稳定性总体无显著差异，不低于180 ℃时各组分热稳定性大小顺序为CampFA>CAFA>24-MCAFA>SitoFA；充氮加热下谷维素损失率变化趋势与常压加热下相似，但其损失率显著低于常压加热（除140 ℃和60 ℃），在220 ℃下加热12 h时两者相差最大（32.34百分点）。综上，米糠油应采用适度加工工艺及在食品工业应用中应合理控制加热条件以减少谷维素的损失，提高米糠油的营养品质。Aiming to provide scientific guidance for the precise and moderate processing of rice bran oil and its application in the food industry, the loss law of oryzanol and its four main components 〔cycloartenyl ferulate (CAFA),24-methylene cycloartenyl ferulate（24-MCAFA）,campesterol ferulate（CampFA）,β-sitosterol ferulate（SitoFA）〕 in rice bran oil heated by atmospheric pressure heating and nitrogen-filled heating respectively under the conditions of heating temperature 60-260 ℃ and heating time 0-12 h was studied. The results showed that the loss rate of oryzanol and its four main components showed a linear increasing trend with the extension of heating time (R2>0.90) under the two heating methods, and the loss rate was positively correlated with the heating temperature. Under the conditions of atmospheric pressure heating, oryzanol began to lose rapidly when the temperature reached 220 ℃, and the loss rate of oryzanol reached the highest (74.14%) when the temperature reached at 260 ℃ for 12 h. The thermal stability of the four main components of oryzanol was similar during the two heat treatment processes. There was overall no significant difference in the stability among the four components when the temperature was not higher than 140 ℃, whereas their stability was order as CampFA>CAFA>24-MCAFA>SitoFA when the temperature was not lower than 180 ℃. The variation trend of oryzanol loss rate under nitrogen-filled heating was similar to that under atmospheric pressure heating, whereas the loss rate under nitrogen-filled heating was significantly lower than that under atmospheric pressure heating(except for 140 ℃ and 60 ℃), and the difference was the highest (32.34 percentage) at 220 ℃ for 12 h. To sum up, rice bran oil should use moderate processing techniques and reasonable control heating conditions in food industry applications to reduce the loss of oryzanol, thereby enhancing the nutritional quality of rice bran oil.

为促进花生蛋白的深加工和更广泛的应用，采用高静压联合碱性蛋白酶酶法改性花生蛋白。通过单因素试验考察了静压力、pH、酶添加量、酶解时间和酶解温度对花生蛋白溶解度的影响，在此基础上，采用正交试验优化花生蛋白联合改性工艺条件，并测定了联合改性花生蛋白的起泡性和泡沫稳定性、巯基和二硫键含量以及总还原能力。结果表明：花生蛋白联合改性最佳工艺条件为静压力300 MPa、1 g/100 mL碱性蛋白酶（20万U/g）添加量3.0 mL（100 mL质量分数5%的花生蛋白溶液）、酶解时间60 min、pH 10、酶解温度50 ℃，在此条件下联合改性花生蛋白溶解度为（82.87±0.51）%；联合改性花生蛋白的起泡性、泡沫稳定性、巯基含量、总还原能力显著提高，二硫键含量显著下降。综上，高静压联合酶法改性改善了花生蛋白的理化性质及功能特性，有利于其深加工及更广泛的应用。In order to promote the deep processing and broader application of peanut protein, peanut protein was modified by high hydrostatic pressure combined with alkaline protease hydrolysis. The effects of hydrostatic pressure, pH, enzyme addition amount, enzymatic time and enzymatic temperature on the solubility of peanut protein were investigated by single factor experiment, then orthogonal experiment was used to optimize the modification process of peanut protein. The foaming property and foam stability, sulfhydryl and disulfide bond contents, and total reducing capacity of the co-modified peanut protein were determined. The results showed that the optimal co-modification conditions for peanut protein were hydrostatic pressure 300 MPa, 1 g/100 mL alkaline protease(200 000 U/g) addition amount 3.0 mL (based on 100 mL peanut protein solution with mass fraction of 5%), pH 10, enzymatic temperature 50 ℃, and enzymatic time 60 min, and the protein solubility was (82.87±0.51)% under these conditions. The foaming property and foam stability, sulfhydryl group content, and total reducing capacity of co-modified peanut protein improved, while the disulfide bond content decreased. In conclusion, the combination of high hydrostatic pressure and enzymatic method can improve the physicochemical properties and functional properties of peanut protein, which facilitates the deep processing and broader application of peanut protein.

为了对浓香菜籽油的风味品质控制及产业的健康发展提供参考，概述了浓香菜籽油中的挥发性风味物质，并总结了浓香菜籽油挥发性风味物质种类和含量的影响因素。浓香菜籽油中主要的挥发性风味物质包括硫苷降解产物、脂质氧化产物、杂环类化合物，其中硫苷降解产物赋予浓香菜籽油辛辣香味，脂质氧化产物赋予浓香菜籽油青香、果香和油香，杂环类化合物使浓香菜籽油呈现坚果香、焙烤香和些许焦糖香。原料品种、原料预处理方式、油脂精炼工艺以及储存条件均会影响浓香菜籽油中的挥发性风味物质种类和含量。因此，应选择合适的原料、加工工艺和储存条件，以确保浓香菜籽油产品质量。In order to provide reference for the flavor quality control of fragrant rapeseed oil and the healthy development of the industry, the volatile flavor compounds in fragrant rapeseed oil, and the influence factors of the types and contents of volatile flavor compounds in fragrant rapeseed oil were summarized. The main volatile flavor compounds in fragrant rapeseed oil include glucosinolate degradation products, lipid oxidation products and heterocyclic compounds. Among them, glucosinolate degradation products endow fragrant rapeseed oil with spicy flavor, lipid oxidation products endow fragrant rapeseed oil with green, fruity and oily flavor, and heterocyclic compounds endow fragrant rapeseed oil with nutty, roasted and caramel flavor. Raw material varieties, raw material pretreatment methods, oil refining process and storage conditions will affect the types and contents of volatile flavor compounds in fragrant rapeseed oil. Appropriate raw materials, processing technology and storage conditions should be selected to ensure the quality of fragrant rapeseed oil.

为促进核桃加工副产物的综合利用，探究副产物中多酚对核桃油氧化稳定性的影响，测定了槲皮素、没食子酸、儿茶素、绿原酸、鞣花酸5种核桃内源性多酚对DPPH和ABTS+自由基的清除能力及氧自由基吸收能力（ORAC）以评价其体外抗氧化能力，并将5种内源性多酚分别加入核桃油中，进行18 d的加速氧化试验，以酸值、过氧化值、共轭二烯值、共轭三烯值、同步荧光光谱、色泽及感官品质（透明度、气味、滋味）作为考察指标，分析其对核桃油氧化稳定性的影响。结果表明：槲皮素、没食子酸和绿原酸的体外抗氧化能力较强；5种多酚均能有效减缓核桃油酸值、过氧化值、共轭二烯值和共轭三烯值的升高，其中没食子酸、绿原酸和儿茶素在维持核桃油感官品质方面优于其他2种多酚。综上，在开发核桃油相关产品时，可以考虑通过添加没食子酸、儿茶素和绿原酸提高产品的氧化稳定性。To promote the comprehensive utilization of the walnut processing by-products and explore the effect of polyphenols from the by-products on the oxidation stability of walnut oil, the DPPH and ABTS+ radical scavenging activities and oxygen radical absorption capacity (ORAC) of five walnut endogenous polyphenols including quercetin, gallic acid, catechin, chlorogenic acid and ellagic acid were measured to analyse their in vitro antioxidant capacity. To compare and analyse the effect of the five walnut endogenous polyphenols on walnut oil′s oxidation stability, acid value, peroxide value, conjugated diene value, conjugated triene value, synchronous fluorescence spectra, color and sensory index (transparency, odours, taste) of walnut oil added with five endogenous polyphenols were determined during the 18 d accelerated oxidation experiment. The results showed that in vitro antioxidant capacities of quercetin, gallic acid and chlorogenic acid were stronger. All five polyphenols could effectively inhibit the increase of acid value, peroxide value, conjugated diene value and conjugated triene value, among which gallic acid, catechin and chlorogenic acid were superior to the other two polyphenols in maintaining the sensory quality of walnut oil. Therefore, when developing walnut oil related products, it can be considered to improve the oxidation stability of products by adding gallic acid, chlorogenic acid and catechin.

旨在为生产一款低脂曲奇提供依据，针对传统曲奇脂肪含量高的问题，以柠檬果胶及羧甲基纤维素钠复配制备的凝胶为原料制备脂肪替代物，考察其部分取代（0%~30%）黄油后对曲奇加工性能及品质的影响。结果表明：添加与不添加脂肪替代物黄油的熔化区间均在40 ℃以内，提示脂肪替代物的取代不会改变黄油的入口即化感；添加脂肪替代物后曲奇面团失重率降低，热稳定性提高，糊化温度升高但不会影响面团的糊化，结合曲奇面团流变性指标确定最佳的脂肪取代率为25%，以此制备减脂曲奇；扫描电镜结果显示减脂曲奇的截面气孔有所减小，脂肪取代前后曲奇的质构及感官指标没有显著差异（p>0.05）；通过脂肪替代使曲奇脂肪含量和热量分别降低了2106%和762%。综上，柠檬果胶凝胶适量取代黄油后不会影响曲奇的加工性能和品质，并且可有效降低其脂肪含量和总能量，具有在曲奇等高脂烘焙食品制备中的脂肪替代潜力。In order to provide a basis for producing low fat cookies,due to the problem of high fat content in traditional cookies, gel prepared with lemon pectin and carboxymethylcellulose sodium as raw materials was used to prepare a fat substitute, and its effect on the processing property and quality of cookies after replacing part of the butter（0%-30%） was discussed. The results showed that the melting range of the butter with or without fat substitutes was within 40 ℃, suggesting that the addition of fat substitutes did not alter the melt-in-the-mouth feel of the butter. After the substitution of fat substitutes, the weight loss ratio of the cookie dough was reduced, the thermal stability was improved, and the gelatinization temperature increased but did not affect the gelatinization of the dough. The optimum fat substitution ratio was determined to be 25% in combination with the rheological characteristics of the dough, thus producing fat-reduced cookies. Scanning electron microscopy showed a reduction in the cross-sectional porosity of the fat-reduced cookies, and the texture and sensory analysis of the cookies showed nonsignificant difference before and after fat substitution(p>005). The fat content and energy of the cookies were reduced by 2106% and 7.62% respectively through fat substitution. To sum up, lemon pectin gel will not affect the processing performance and quality of cookies after substituting butter properly, and can effectively reduce its fat content and total energy, which has the potential for fat substitutes in the preparation of high-fat baked goods such as cookies.

为探究云南引种美国山核桃品种之间的品质差异，为其深加工和品种选育奠定理论基础，选择9个有代表性的美国山核桃品种，测定其种仁的粗蛋白质、粗脂肪、维生素E、微量元素含量和脂肪酸组成，并对各指标进行相关性分析。结果表明：9个品种的美国山核桃种仁粗蛋白质含量在437~7.96 g/100 g之间，平均值为5.88 g/100 g；粗脂肪含量在53.21%~74.91%之间，平均值为65.90%；维生素E含量在0.89~1.22 mg/g之间，平均值为1.04 mg/g；9个品种美国山核桃种仁Zn、Fe、Ca含量平均值分别为0.068、0.118、0.514 mg/g，Pb含量平均值为0.115 μg/g，低于国标限值；9个品种美国山核桃种仁脂肪酸组成基本一致，主要为油酸、亚油酸、棕榈酸、硬脂酸、亚麻酸等；相关性分析表明各指标间均存在不同程度的正相关或负相关。不同品种美国山核桃在基本营养成分、脂肪酸组成及微量元素含量方面各有侧重，在精深加工过程中需要根据成品、配料、加工工艺等有针对性地选择，在品种培育方面，也可以根据各品种特点进行定向培养。In order to explore the quality differences among the main varieties of Carya illinoinensis introduced in Yunnan, and lay a theoretical foundation for their further processing and variety breeding, 9 representative varieties of Carya illinoinensis were selected, and the contents of crude protein, crude fat, vitamin E, microelements and fatty acid composition of the kernel were determined, and correlation analysis on various indicators was conducted. The results showed that the crude protein content of 9 varieties of Carya illinoinensis was 4.37-7.96 g/100 g, with an average value of 5.88 g/100 g; the crude fat content was 53.21%-74.91%, with an average value of 65.90%; the content of vitamin E was 089-1.22 mg/g, with an average value of 1.04 mg/g. The average values of Zn, Fe and Ca contents were 0.068, 0.118 mg/g and 0.514 mg/g, respectively; the average value of Pb content was 0.115 μg/g, lower than the national standard limit value. The fatty acids composition of 9 varieties of Carya illinoinensis was basically the same, and the order of their contents was oleic acid, linoleic acid, palmitic acid, stearic acid, linolenic acid, etc. Correlation analysis showed that there was varying degrees of positive or negative correlation between various indicators. Different varieties of Carya illinoinensis have their own emphasis on basic nutritional composition，fatty acid composition, and microelements content. In the process of deep processing of Carya illinoinensis, targeted selection of different varieties is required based on the finished product, ingredients, processing technology, etc. In terms of variety cultivation, targeted cultivation can also be carried out based on the characteristics of each variety.

为了明确不同加工方式的油茶籽油对变应性接触性皮炎（ACD）的治疗效果，并探究油茶籽油中的主要抗炎物质，分别制备低温压榨油茶籽油、热榨油茶籽原油、热榨精炼油茶籽油、土榨油茶籽油和超临界CO2油茶籽油，分析不同加工方式及添加不同活性物质的油茶籽油对ACD模型小鼠耳廓肿胀的影响，并结合ELISA法、HE染色和免疫组化探究其对小鼠炎症的抑制效果。结果表明：超临界CO2油茶籽油对ACD小鼠耳廓肿胀的抑制率最高，与阳性对照组相比其小鼠血清中炎症因子TNF-α、IL-1β和IL-6含量降低率超过10%，炎症细胞浸润程度明显好转，耳廓肿胀组织中NF-κB阳性表达量与阴性对照组相比无显著差异；预防性给药的抗炎效果普遍低于造模后给药；倍数添加角鲨烯和生育酚的油茶籽油对ACD小鼠耳廓肿胀的抑制率显著提高，在50%左右，且角鲨烯、生育酚处理组小鼠耳廓组织中NF-κB阳性表达量与阴性对照组无显著差异。因此，外用超临界CO2萃取的油茶籽油治疗小鼠ACD效果最佳，其抗炎效果并非源于单一活性成分，与角鲨烯和生育酚等活性成分均密切相关。In order to clarify the therapeutic effect of oil-tea camellia seed oil extracted by different methods on allergic contact dermatitis (ACD), and further explore the potential active substances of anti-inflammatory in oil-tea camellia seed oil, cold pressed oil-tea camellia seed oil, hot pressed crude oil-tea camellia seed oil, hot pressed-refined oil-tea camellia seed oil, native pressed oil-tea camellia seed oil, and supercritical CO2 extracted oil-tea camellia seed oil were prepared, the effects of different processing methods of oil-tea camellia seed oils and different active substances added with oil-tea camellia seed oils on auricular swelling in ACD model mice were analyzed, and their anti-inflammatory effect in mice were studied by combining ELISA method, HE staining, and immunohistochemistry. The results showed that the supercritical CO2 extracted oil-tea camellia seed oil showed the highest inhibition rate on auricular swelling of ACD mice, and the inflammatory factors, such as TNF-α, IL-1β and IL-6 were reduced more than 10% compared with positive control. The degree of inflammatory infiltration significantly improved, and there was no significant difference in NF-κB positive expression of auricular tissue between supercritical CO2 extracted oil-tea camellia seed oil treatment group and negative control. However, the anti-inflammatory effect of prophylactic administration was generally lower than that of post modeling administration.The oil-tea camellia seed oil that supplemented with multiple squalene and tocopherol increased the inhibition rate of auricular swelling about 50%. There was no significant difference in NF-κB positive expression of auricular tissue between the squalene and tocopherol group and the negative control. In general, supercritical CO2 extracted oil-tea camellia seed oil exhibits the best therapeutic effect on ACD mice, and the active anti-inflammatory ingredients are closely related to squalene and tocopherol.

为提高低温压榨菜籽饼的附加值和应用价值，采用石油醚对低温压榨菜籽饼进行脱脂，然后利用超声预处理分别辅助木瓜蛋白酶和碱性蛋白酶直接酶解制备菜籽肽，通过单因素试验探究超声功率、超声时间及酶添加量对菜籽肽得率的影响，通过响应面法优化超声辅助酶解工艺条件，并对所得菜籽肽的组成、物理特性以及结构进行分析。结果表明：碱性蛋白酶酶解的菜籽肽得率高于木瓜蛋白酶的；最佳超声辅助碱性蛋白酶酶解工艺条件为酶添加量12 289.79 U/g、超声时间21.82 min、超声功率306.56 W，该条件下菜籽肽得率为55.19%；最佳条件下所得菜籽肽的分子质量范围为88.02~1 290.00 Da，其中9840%的菜籽肽分子质量小于500 Da，相较于未超声辅助酶解，所制备的菜籽肽氨基酸含量增加，粒径变小，Zeta电位绝对值变大，二级结构中α-螺旋和β-折叠含量增加，β-转角含量减少，二级结构更有序、稳定。综上，超声辅助酶法不使用有机溶剂，环境友好，且产品品质较好，可以用于高效提取菜籽肽。 To enhance the added value and application potential of low temperature pressed rapeseed cake, the low temperature pressed rapeseed cake was defatted with petroleum ether, then ultrasound pretreatment was employed to assist in the direct enzymatic hydrolysis using both papain and alkaline protease to prepare rapeseed peptides. Single-factor experiments were conducted to investigate the effects of ultrasound power, ultrasound time, and enzyme addition amount on the yield of rapeseed peptides, followed by optimization of process conditions using response surface methodology. The composition, physical properties and structure of the obtained rapeseed peptides were analyzed.The results indicated that the yield of rapeseed peptides obtained by alkaline protease hydrolysis was higher than that of papain. The optimal process conditions were alkaline protease addition amount 12 289.79 U/g, ultrasound time 21.82 min, and ultrasound power 306.56 W. Under the optimal conditions, the yield of rapeseed peptide was 55.19%, and the molecular weight of rapeseed peptides ranged from 88.02 Da to 1 290.00 Da, with 98.40% of rapeseed peptides less than 500 Da. Compared with the product without ultrasound assisted enzymatic treatment, the content of amino acid of rapeseed peptides increased, the particle size decreased, the absolute value of Zeta potential increased, α-helix and β-folding in the secondary structure increased, β-angle decreased, and the secondary structure was more orderly and stable. In conclusion, ultrasound assisted enzymatic methods does not use solvent, is environmentally friendly and has good product quality, and can be used for the efficient and direct extraction of rapeseed peptides.

大豆油是我国居民膳食油的主要来源，富含多种营养成分。为促进大豆油提取技术的发展，从水酶法提油的基本原理出发，重点阐述了大豆油水酶法提取技术中酶的筛选和活性优化、酶解工艺优化、酶解后破乳以及水酶法与其他辅助手段联用的研究进展，同时综述了水酶法提取对大豆油品质的影响。相比于其他油料，大豆含油量较低且胞内存在占比较大的蛋白质使得其油脂提取较困难。通过工艺优化可有效提高水酶法提取大豆油的提取率，且所得油脂营养价值相对较高，水酶法提取条件温和、能耗低、操作简单安全，符合大豆油加工业的发展需求，在大豆油工业化生产中有广阔的应用空间。Soybean oil is the main source of dietary oil for Chinese residents and rich in various nutrients. In order to promote the development of soybean oil extraction technology, starting from the basic principle of aqueous enzymatic extraction of soybean oil, the research progress of enzyme screening and activity optimization, enzymatic hydrolysis process optimization, post enzymatic demulsification, and the combination of aqueous enzymatic extraction and other auxiliary methods in soybean oil aqueous enzymatic extraction technology were mainly discussed. In addition, the impact of aqueous enzymatic extraction on the quality of soybean oil was reviewed. Compared with other oilseeds, soybean has a low oil content and a large proportion of proteins inside the cell, making it difficult to extract oil. Through process optimization the extraction rate of soybean oil by aqueous enzymatic method can be effectively improved and the obtained oil has relatively high nutritional value. The aqueous enzymatic method has advantages of mild extraction conditions, low energy consumption, simple and safe operation, conforms the development needs of soybean oil processing industry, and will have greater application space in the industrial production of soybean oil.