Research Progress on Polyphenol Activity and Separation and Purification of Walnut Fruit

ZHENG Xiao-ning; LI Jun; MU Jian-lou; CHEN Yong-hao; HAO Yan-bin; QI Jian-xun; DONG Ning-guang; ZHANG Yun-qi

doi:10.13386/j.issn1002-0306.2019120310

Volume 41 Issue 21

Oct. 2020

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2020 > 41(21): 351-358. > DOI: 10.13386/j.issn1002-0306.2019120310

ZHENG Xiao-ning, LI Jun, MU Jian-lou, CHEN Yong-hao, HAO Yan-bin, QI Jian-xun, DONG Ning-guang, ZHANG Yun-qi. Research Progress on Polyphenol Activity and Separation and Purification of Walnut Fruit[J]. Science and Technology of Food Industry, 2020, 41(21): 351-358. DOI: 10.13386/j.issn1002-0306.2019120310

Citation:

PDF (1484 KB)

Research Progress on Polyphenol Activity and Separation and Purification of Walnut Fruit

1. Beijing Academy of Forestry and Pomology Sciences, Beijing 100093, China;
2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China;
3. Beijing Institute of Landscape Architecture, Beijing Key Laboratory of Greening Plants Breeding, Beijing 100102, China

More Information

Received Date: December 29, 2020
Available Online: November 11, 2020

Graphical Abstract

Abstract

Abstract

Walnut(Juglans regia L.)polyphenols mainly include phenolic acids and tannins,as well as small amounts of flavonoids,which are important chemical components of walnut fruit. Polyphenols are discarded along with processing by-products in walnut production,resulting in resource waste. The phenols of walnut exhibit many bioactivities and varieties and their contents in different parts of the walnut fruit have large differences. The types,contents,biological activities,separation and purification of phenolic compounds in walnut fruits are summarized in this paper,which provides a theoretical basis for in industrialization of phenols.
- walnut polyphenols,
- bioactive properties,
- separation and purification,
- polyphenol composition

FullText(HTML)

References (0)

References

Supplements (0)

Cited By

Cited by

Periodical cited type(10)

1.	吴静雯，高源远，彭星云. 籽粒苋淀粉的交联变性反应及其产物理化性质研究. 食品工业科技. 2024(09): 62-71 . 本站查看
2.	高雨晨，林丽，闫冰冰，夏姚姚，李圆圆，薛雯雯，杜先锋. 霍山石斛生物碱的提取及铁皮石斛的鉴别. 安徽农业大学学报. 2023(01): 175-182 .
3.	曾徐睿，刘良忠，齐婷，朱哲. 超声退火法制备抗性淀粉及其理化性质分析. 食品工业科技. 2023(18): 292-299 . 本站查看
4.	洪靖怡，生庆海，刘敬科，李少辉. 杂粮抗性淀粉的制备、生理功能及在食品中的应用. 粮食与油脂. 2023(09): 14-18 .
5.	张素敏，乔嘉伟，马玲. 普鲁兰酶对糯性大黄米淀粉理化性质及其品质特性的影响. 农产品加工. 2023(23): 7-11 .
6.	尹乐斌，何平，刘桠丽，李乐乐，罗雪韵，杨学为. 豌豆抗性淀粉制备工艺优化及理化性质研究. 中国酿造. 2022(02): 198-203 .
7.	周杰. 玉米深加工淀粉副产物的蛋白选择及应用分析. 黑龙江粮食. 2022(05): 29-31 .
8.	陈燕芳，别平平，梁逸超，张子倩，王家敏，高家律. 抗性淀粉的制备及其在面制品中的应用研究进展. 现代食品. 2022(16): 69-74 .
9.	刘云芬，郭珍红，殷菲胧，廖玲燕，宋慕波，帅良. 响应面优化微波-压热法制备马蹄抗性淀粉的工艺研究. 食品研究与开发. 2022(21): 74-82 .
10.	时玉强，许建，马军，李顺秀，张志国，程雪娇. 酸浆法和超微粉碎法生产的豌豆淀粉特性研究. 中国粮油学报. 2022(11): 109-114 .