Study On Walnut Oil Extraction And Factors Influencing The Storage Quality Of Walnut

Walnut is a kind of nutrient enrichment of nuts food. It contains plenty of unsaturated fatty acid, linoleic acid and linolenic acid as its main ingredient. They can reduce blood cholesterol, protect the brain and nervous system and prevent cardiovascular disease. Walnut also contains all kinds of amino acids, including eight essential amino acids. It is a kind of high quality protein.It also contains a variety of vitamins, minerals and other nutrients and it is a kind of high nutritional value of nuts. So there is a very broad market in walnut kernel as raw material to product. Then walnut storage is particularly important. In this paper, the technology conditions of pretreatment, extraction of walnut oil in walnut were studied. This paper studies the factors influencing the storage of walnut and the relationship between walnut fatty acid composition and walnut acid value, peroxide value. Come to a conclusion as follows:(1) The extraction process of walnut oil is optimized by using the method of ultrasonic assisted by single factor experiment, Plackett-Burman screening test, and Box-Behnken center combination test and the response surface method. Determine the significant factors influencing the walnut oil extraction for ultrasonic time, extraction time, extraction temperature; the best extraction process was:the ultrasonic time,40 min, leaching time,3 h, leaching temperature,39℃. And in this condition, the walnut oil yield was 62.38%.(2) Under the different storage condition, determine the factors influencing the storage of walnut. Temperature, moisture content, oxygen is the main factors influencing the walnut storage. Light with the shape of the walnut kernel of walnut store has a certain impact.(3) Through to the walnut kernel storage before and after the change of the composition and content of fatty acids, acid value and peroxide value changes of the study:walnut peroxide value has correlation with fatty acids, but not significantly; The acid value and palmitic acid was significantly positively related; And stearic acid were significantly negative correlation; And oleic acid was significantly positively related; With linoleic acid has significant negative correlation; And linolenic acid were significantly negative correlation...