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

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

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

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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.

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Science and Technology of Food Industry

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

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