核桃油营养丰富，富含不饱和脂肪酸及多种对人体有益的微量营养物质，但其稳定性差，在加工时易氧化酸败，极大地影响了核桃油产品的品质与安全，制约了核桃油产业的发展。为了改善核桃油品质，延长其货架期，重点综述了近年来有关核桃油加工技术对其氧化稳定性的影响和核桃油抗氧化技术的研究进展。核桃油加工技术主要包括前处理、提取和精炼，适宜的加工工艺有利于提高核桃油品质、保留微量营养成分及提高氧化稳定性。在抗氧化方面，可以采用添加抗氧化剂、制备调和油、将其制成微胶囊和油凝胶等延缓核桃油的氧化酸败。未来仍需探索合适的核桃油加工及抗氧化技术，以延长其货架期。Walnut oil is rich in nutrients, containing unsaturated fatty acids and a variety of beneficial trace nutrients for the human body. However, walnut oil has poor stability and is prone to oxidative rancidity during processing, which greatly affects the quality and safety of walnut oil products and constrains the development of the walnut oil industry. To improve the quality of walnut oil and extend its shelf life,the research progress in recent years on the impact of walnut oil processing technologies on its oxidative stability and the development of antioxidant technologies for walnut oil were reviewed. Walnut oil processing technologies mainly include pretreatment, extraction and refining. Appropriate processing technologies are beneficial for enhancing the quality of walnut oil, retaining trace nutrients, and improving oxidative stability. In terms of antioxidation, methods such as adding antioxidants, preparing blended oils, and forming microcapsules and oleogels can be used to delay the oxidative rancidity of walnut oil.There is still a need to explore suitable processing and antioxidant technologies to extend the shelf life of walnut oil in the future.

旨在为杨梅核仁的深加工与高效利用提供参考，综述了近几年国内外有关杨梅核仁油的提取方法、营养成分、健康效用及其加工副产物综合利用的研究进展，并展望了杨梅核仁油的应用前景。杨梅核仁油的提取方法包括有机溶剂萃取法、超临界CO2萃取法、水酶法以及超声波/微波辅助提取法；杨梅核仁油营养价值较高，富含不饱和脂肪酸和维生素E、磷脂以及酚类等生物活性物质，具有抗氧化活性和降血脂的功效；杨梅核仁脱脂粕可以提取植物蛋白、苦杏仁苷以及酚类物质等有益成分。未来杨梅核仁油可以在食品、保健品以及化妆品中广泛应用。In order to provide reference for the deep processing and efficient utilization of bayberry kernel, the extraction methods, nutritional components, health utility and comprehensive utilization of processing by-products of bayberry kernel oil at home and abroad in recent years were reviewed, and the application of bayberry kernel oil were prospected. There are many methods for the extraction of bayberry kernel oil such as organic solvent extraction, supercritical CO2 extraction, aqueous enzymatic extraction and ultrasonic/microwave-assisted extraction. Bayberry kernel oil has high nutritional value, rich in unsaturated fatty acids and bioactive substances such as vitamin E, phospholipids and phenols, and has antioxidant activity and hypolipidemic effects. The defatted kernel meal of bayberry can be used to extract beneficial components, such as plant protein, amygdalin and phenols. In the future, bayberry kernel oil can be widely used in food, health products and cosmetics.

为扩大山茶油的商业应用范围，采用超声技术制备山茶油纳米乳液，通过单因素实验考察了羟丙基-β-环糊精（HP-β-CD）添加量、超声功率和超声时间对纳米乳液粒径和多分散性指数（PDI）的影响，对山茶油纳米乳液的制备工艺进行了优化。通过扫描电子显微镜（SEM）、透射电子显微镜（TEM）、接触角及粒径测定等对山茶油纳米乳液形貌进行表征，并通过傅里叶红外光谱（FT-IR）表征其包埋效果。此外，考察了山茶油纳米乳液的长期物理稳定性和抗氧化性。结果表明：山茶油纳米乳液最佳制备工艺条件为HP-β-CD添加量10%、超声功率500 W和超声时间15 min，在此条件下山茶油纳米乳液的平均粒径为66.01 nm；山茶油纳米乳液外观透明泛蓝光，粒径小且分布均一，HP-β-CD/T80纳米晶的存在可能提高了乳液的稳定性；FT-IR结果表明山茶油被成功包裹；山茶油纳米乳液具有较好的长期物理稳定性，其对DPPH自由基和羟自由基的清除率显著高于同质量分数的山茶油乙醇溶液。综上，山茶油纳米乳液制备工艺简便可行，所得产品稳定性良好，且具有一定的抗氧化性。In order to expand the commercial application range of oil-tea camellia seed oil(CMO), ultrasonic technology was used to prepare CMO nanoemulsion. The effects of hydroxypropyl -β-cyclodextrin (HP-β-CD) addition amount, ultrasonic power and ultrasonic time on the particle size and polydispersity index(PDI) of the nanoemulsion were investigated by single factor experiment to optimize the preparation process of CMO nanoemulsion. The morphology of CMO nanoemulsion was characterized by scanning electron microscopy (SEM), transmission electron microscope(TEM), contact angle and particle size measurements, and the encapsulating effect was characterized by Fourier transform infrared spectroscopy(FT-IR). In addition, the long-term physical stability and antioxidant activity of CMO nanoemulsion were investigated. The results showed that the optimal conditions for preparation of CMO nanoemulsion were obtained as follows: HP-β-CD addition amount 10%, ultrasonic power 500 W and ultrasonic time 15 min. Under these conditions, the average particle size of CMO nanoemulsion was 66.01 nm. CMO nanoemulsion was transparent and bluish in appearance, with small particle size and uniform distribution. The existence of HP-β-CD/T80 nanoparticles might improve the stability of the emulsion. FT-IR characterization showed that CMO was successfully encapsulated. CMO nanoemulsion had good long-term physical stability, and its scavenging rates of DPPH free radical and OH free radical were significant higher than those of CMO-ethanol solution with the same mass fraction of CMO. In conclusion, the preparation process of CMO nanoemulsion is simple and feasible, and the obtained product has good stability and certain antioxidant activity.

摘要：旨在为全面评价芝麻油产品品质和提升芝麻油产品风味提供参考，测定了不同工艺类型（机械压榨法、石磨水代法，低温压榨法）的芝麻油危害物水平和营养素含量，分析了芝麻油的特征感官属性和消费者喜好度，并探究二者的相关性。结果表明: 11个芝麻油样品中苯并［a］芘和多环芳烃含量分别符合我国限量标准和欧盟限量标准，其中机榨芝麻油的苯并\[a\]芘及多环芳烃含量均高于小磨芝麻油和低温压榨芝麻油的；11个芝麻油样品均检出邻苯二甲酸二（2-乙基）己酯（DEHP），含量为0.18～0.54 mg/kg，低于我国法规限量；与小磨芝麻油和低温压榨芝麻油相比，机榨芝麻油的氯丙醇酯和缩水甘油酯超标风险相对更高；2个低温压榨芝麻油样品均满足“0反式脂肪酸”宣称。芝麻油的营养素有芝麻素、芝麻林素、维生素E和植物甾醇，芝麻素和芝麻林素平均含量分别为6 622.73、2 684.55 mg/kg,其中低温压榨芝麻油的芝麻素和芝麻林素总量在10 000 mg/kg以上；不同工艺芝麻油产品的感官属性差异较大；机榨芝麻油的消费者喜好度高于小磨芝麻油；机榨芝麻油和小磨芝麻油的消费者喜好度均与回苦味呈显著负相关，与熟坚果味和鲜香味呈显著正相关。综上，机榨芝麻油危害物超标风险较大，低温加工工艺有利于芝麻油营养素保留，不同的加工工艺促使芝麻油呈现不同的风味类型。To provide a reference for the comprehensive assessment of sesame seed oil quality and enhancing the flavor of sesame seed oil, the levels of harmful substances and nutrients content in sesame seed oil prepared with different process(machine-pressing, grounding-aqueous extraction, cold-pressing) were detected, the characteristic sensory attributes and consumer preference of sesame seed oil were analyzed, and the correlation between them was explored. The results showed that among 11 sesame seed oil samples, the content of benzo \[a\]pyrene and polycyclic aromatic hydrocarbons (PAHs) complied with national and EU limit standards. The pressed fragrant sesame seed oil had higher levels of benzo\[a\]pyrene and PAHs compared with ground fragrant sesame seed oil and cold-pressed sesame seed oil. All 11 sesame seed oil samples were found to contain di(2-ethylhexyl) phthalate (DEHP), with contents ranging from 0.18 mg/kg to 0.54 mg/kg, which was below the regulatory limit in China. Compared with ground fragrant sesame seed oil and cold-pressed sesame seed oil, the risk of exceeding the standard for glycidyl esters and chloropropanol ester was relatively higher in pressed fragrant sesame seed oil. Cold-pressed sesame seed oil samples met the "0 trans fatty acid" claim. The nutrients in sesame seed oil included sesamin, sesamolin, vitamin E, and phytosterols, with average contents of sesamin and sesamolin being 6 622.73 mg/kg and 2 684.55 mg/kg, respectively. The total content of sesamin and sesamolin in cold-pressed sesame seed oil was above 10 000 mg/kg. There were significant differences in the sensory attributes of sesame seed oil products made by different processes. The consumer preference for pressed fragrant sesame seed oil was higher than that for ground fragrant sesame seed oil. Both pressed fragrant and ground fragrant sesame seed oil′s consumer preference was significantly negatively correlated with bitter aftertaste and significantly positively correlated with roasted nutty flavor and fresh fragrance. In summary, pressed fragrant sesame seed oil poses a greater risk of exceeding harmful substance standards, cold-pressing conditions are beneficial for the retention of nutrients in sesame seed oil, and different processing technologies result in different flavor profiles of sesame seed oil.

旨在为不同传统米面食品煎炸加工提供参考，以大豆油为煎炸油，糯米糍粑、小麦油糕和黄米年糕为煎炸食材，探究煎炸过程中大豆油酸值、过氧化值、p-茴香胺值、全氧化值、极性化合物含量和脂肪酸组成的变化情况。结果表明：由于不同煎炸食材的水分、脂肪及抗氧化物质等的含量和组成存在差异，煎炸糯米糍粑的大豆油酸值显著低于煎炸其他两种食材大豆油的（p<0.05）；在煎炸过程中，各体系过氧化值呈上下波动趋势；在煎炸2~24 h时，煎炸3种食材大豆油的p-茴香胺值大小顺序为煎炸糯米糍粑大豆油＞煎炸小麦油糕大豆油＞煎炸黄米年糕大豆油；全氧化值的变化趋势与p-茴香胺值基本一致；煎炸糯米糍粑、小麦油糕和黄米年糕大豆油的极性化合物含量分别在煎炸20、18、18 h时已超过国标限量（≤27%），其中煎炸黄米年糕大豆油极性化合物含量增加幅度最大；在煎炸24 h时，煎炸3种食材大豆油的反式脂肪酸含量大小顺序为煎炸黄米年糕大豆油＞煎炸小麦油糕大豆油＞煎炸糯米糍粑大豆油，且存在显著差异（p<0.05）。综上，由糯米、小麦和黄米制作的传统米面食品会对煎炸油的品质产生不同影响，在煎炸期间应以食材对煎炸油品质的具体影响为依据做出生产调整。 Aiming to provide a reference for the frying processing of different traditional rice and flour foods, soybean oil was used as the frying oil, and glutinous rice cake, wheat oil cake and yellow rice cake as the frying ingredients to investigate the changes in the acid value, peroxide value, p-anisidine value, total oxidation value, polar compounds content and fatty acid composition of the soybean oil during frying. The results showed that due to the differences in the contents and compositions of moisture, fat and antioxidants of different fried ingredients, the acid value of soybean oil frying glutinous rice cake was significantly lower than that of soybean oils frying the other two ingredients (p<0.05). During the frying process, the peroxide value of each system showed an up-and-down trend; in the 2-24 h of frying, the p-anisidine value of soybean oil frying glutinous rice cake was the highest, followed by that frying wheat oil cake and yellow rice cake; the trend of the total oxidation value was basically the same as that of the p-anisidine value. The content of polar compounds in soybean oil of the three groups of glutinous rice cake, wheat oil cake and yellow rice cake exceeded national standard limit (≤27%) at 20, 18 h and 18 h, respectively, and the content of polar compounds in soybean oil frying yellow rice cake increased the most. The trans fatty acid content in soybean oil frying yellow rice cake was the highest, followed by that frying wheat oil cake and frying glutinous rice cake, which showed significant differences(p<0.05). In conclusion, traditional rice and flour foods made from glutinous rice, wheat and yellow rice have different effects on the quality of frying oil, and production adjustments should be made based on the specific effects of ingredients on the quality of oil during frying.

为全面评估我国葵花籽油产品质量，给产品开发、精炼加工和消费者选购提供参考，采集了7个品牌11款葵花籽油产品，分析了其基础理化品质（酸值和过氧化值）、营养素（维生素E、植物甾醇、角鲨烯）含量、危害物（反式脂肪酸、多环芳烃、苯并\[a\]芘、3-氯丙醇酯、缩水甘油酯）水平以及风味特性。结果表明：不同葵花籽油产品间酸值和过氧化值存在明显差异，但均符合国家标准限量要求；维生素E和植物甾醇是葵花籽油的主要营养素，维生素E含量均值为75.45 mg/100 g(以α-生育酚当量计)，植物甾醇含量均值为4 040.00 mg/kg，另外，角鲨烯含量均值为127.40 mg/kg；所有葵花籽油产品反式脂肪酸含量均小于0.30 g/100 mL，满足零反式脂肪酸宣称要求；11款葵花籽油产品苯并\[a\]芘含量符合国家标准；11款葵花籽油产品多环芳烃和3-氯丙醇酯含量均低于欧盟标准限量要求，但缩水甘油酯含量存在一定超标风险；风味属性方面，有4款葵花籽油产品具有明显风味，以熟瓜子味、焦煳味和咸鲜味为主。综上，市售葵花籽油产品质量、安全性较好，但各品牌工厂精炼水平和危害物控制能力存在差异，同时不少品牌开始推出风味葵花籽油产品。In order to comprehensively evaluate the quality of sunflower seed oil products in China, and provide reference for product development, refining and purchasing, 11 sunflower seed oil products from 7 brands were collected, and their basic physicochemical properties (acid value and peroxide value), nutrient (vitamin E, phytosterol, squalene) content, hazard (trans fatty acid, polycyclic aromatic hydrocarbons, benzo\[a\]pyrene, 3-chloropropanol ester, and glycidyl ester) levels and flavor characteristics were analyzed. The results showed that there were obvious differences in acid value and peroxide value among different products, but they all met the limit requirements of national standard. Vitamin E and phytosterol were the main nutrients of sunflower seed oil. The average contents of vitamin E and phytosterol were 75.45 mg α-TE/100 g and 4 040.00 mg/kg, respectively. The average content of squalene was 127.40 mg/kg. All products had a trans fatty acid content of less than 0.30 g/100 mL, meeting the requirement of zero trans fatty acid claim. The benzo \[a\] pyrene content in the 11 products met the national standard. The contents of polycyclic aromatic hydrocarbons and 3-chloropropanol ester in 11 products were lower than the EU standard limit requirements, but there was a certain risk of excessive glycidyl ester content. In terms of flavor attributes, four products have distinct flavors, mainly characterized by cooked sunflower seed flavor, burnt flavor and salty freshness.In summary, the quality and safety of sunflower seed oil products available on the market are relatively good, but there are differences in the refining levels and hazard control capabilities among various brands′ factories. At the same time, many brands have begun to introduce flavored sunflower seed oil products.