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ISSN:0974-7435Volume10Issue20BioTechnologyAnIndianJournalFULLPAPERBTAIJ,10(20),2014[11953-11957]TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesShaoHong1,a,LiYunjiao2,b,MaYong31,2InstituteofEnvironmentandSafetyEngineering,ShenyangUniversityofChemicalTechnology,LiaoningShenyang,(CHINA)3CollegeofChemistry,ChemicalEngineeringandFoodSafety,BohaiUniversity,Jinzhou,(CHINA)email:ahj8983@163.
com,bliyunjiaoyt@163.
comABSTRACTVacuum,fillingnitrogen,addanti-oxidantswerethreewaystodealwithhazelnutoil,throughhightemperatureforcedoxidationtoshortenhazelnutoilexperimentalobservationperiod,thefiveindicatorswhichwerecolor,odor,peroxidevalue,acidvalue,carbonylvaluedeterminedhazelnutoilquality,whattestedmethodsofhazelnutoilstorage.
Theexperimentalresultsshowthat,throughtheforcedoxidationatatemperatureof60℃after20days,theblank,vacuum,fillingnitrogen,fillingnitrogen+0.
01%TBHQ、0.
02%TBHQwerefivewaystodealwithhazelnutoilsamples,whichcolorweredeepened,whichsmellwereaddedthe0.
02%TBHQunchanged,theotherallhadrancidityodor;Withtheextensionofforcedoxidationtime,blank,vacuum,nitrogenhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueweresignificantlyincreased,fillingnitrogen+0.
01%TBHQ,0.
02%TBHQtreatmentofhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueincreasedslowly,peroxidevalueincreasedamplitudeofthesmallest;adding0.
02%TBHQcouldbeeffectivetoextendtheshelflifeofhazelnutoil,andkeepthesensoryquality.
KEYWORDSHazelnutoil;Forcedoxidation;Vacuum;Nitrogen;Antioxidants.
11954TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesBTAIJ,10(20)2014INTRODUCTIONHazelnutoilcontainshighlevelsofmonunsaturatedandpolyunsaturatedfattyacids[1-3],theyarepreciousandmainfeatures.
MonounsaturatedfattyacidshelplowerLowDensityLipoproteinandcholesterolinblood,thusHazelnutoilhasagoodeffecttopreventingcardiovasculardisease;polyunsaturatedfattyacidsarebeneficialtoimprovememory,judgment,andopticnerve[4].
Becauseofhazelnutoilunsaturatedfattyacidcontentisgreaterthanninetypercent[5],easilyoxidizedorpolymerizedforcontactingwithairinlongtime,theycanresultinbeingdeepertheoilcolorandshorteningshelflife.
Ifwecouldmakethehazelnutoiltoextendtheshelflifeandthecolortobenearcolorless,hazelnutoilcanbelong-termstorageandwidelybeenused.
Currently,theresearchrelatedmainlyincludehazelnutoilextractionArts[5-7],hazelnutoilphysicochemicalpropertiesandfattyacidanalysis[8],bleachinghazelnutoil[9],hazelnutoilproductionbyproduct-hazelnutproteinchara-cteristicsanduse[10-12].
Inthispaper,wetestresultofhazelnutoilstoragewhichisfromThreeaspectsofvacuum,fillingnitrogenandaddingantioxidants,inordertofindwaystomaintainthequalityofhazelnutoil.
MATERIALSandEQUIPMENTThehazelnut(TielingXifengCounty)PX-150Btypebiochemicalincubator,ShanghaiBoxunIndustrialCompanyLimitedmedicalequipmentfactory;722Nvisiblespectrophotom-eter,ShanghaiPrecisionScientificInstrumentCo.
,Ltd.
;NMI20-Analyst,ShanghaiElectronicTechnologyCo.
,Ltd;WSC-Stypecolorimeter,ShanghaiPrecisionScientificInstrumentCo.
,Ltd.
EXPERIMENTALMETHODSProcessfromhazelnutoilcoldpressedmethodHazelnut→shelling→coldpressing→centrifugation→hazelnutoilDeterminationofhazelnutoilcolorandodorColorThesamplewasplacedinatesttube,reservoirheight≥10mm,innaturallight,placedinfrontofawhitebackgroundobservations,describedinthefollowingwords:colorless,lighttan,brown,tan.
Thecolorimeterwaspreheatedin30minbyelectricity,throughaself-testandzero,whitecalibration,theinstrumentsetedprogramofthemeasurementsubstancechroma,andthenplacedinthesampleprobeheadside,measuredchromaticity[13].
OdorThesamplewasplacedinasmallbeaker,reservoirheight≥10mm;at50℃waterbath,stirringandsniffing,describedinthefollowingwords:tasteless,fragrance,scorched,rancidity.
DeterminationofperoxidevalueUsingtheGB/T5538-2005method.
DeterminationoftheacidvalueUsingtheGB/T5530-2005method.
DeterminationofcarbonylvalueUsingtheGB/T5009.
37-2003method.
Schallovenmethodacceleratestheoxidationofhazelnutoil[14-15]Thehazelnutoilwasforcedoxidationinincubatorof60℃,physicochemicalindexdeterminationofhazelnutoilevery4days,20daysafterthesensoryevaluationofhazelnutoil.
StorageofhazelnutoilwayNormalstorage(blank)Weighing100ghazelnutoilinto500mLreagentbottlewithstopper.
Adding0.
02%antioxidantInreferencetotherelevantprovisionsofGB2760,weused0.
02%TBHQasanantioxidant.
Addingmethod:accurateweighing0.
10gTBHQaddedto10.
00ghazelnutoil,mixedwellspare(femaleoil).
Then,accurateweighing2.
00gfemaleoiladdedto98ghazelnutsoil.
BTAIJ,10(20)2014ShaoHongetal.
11955PumpingVacuumWeighing100ghazelnutoilinto500mLreagentbottlewithstopper,vacuuminguntilnobubbles.
FillingnitrogenWeighing100ghazelnutoilinto500mLreagentbottlewithstopper,vacuuminguntilnobubbles,suckthebottlefilledwithnitrogen.
Fillingnitrogen+0.
01%antioxidantsReferring2.
8,2.
10.
RESULTSandDISCUSSIONColorandodorTABLE1:forcedoxidationhazelnutoilsensoryevaluationForcedoxidation20daysofhazelnutoilNotforcedoxidationofhazelnutoilColorOdorColorOdorBlankDarkbrownRancidityodorShallowbrownyellowtransparentHazelfragrance0.
02%TBHQPalebrownHazelfragrancePumpingVacuumDeepbrownRancidityodorFillingnitrogenDarkbrownRancidityodorFillingnitrogen+0.
01%TBHQDarkbrownAslightrancidityodorFigure1:hazelnutoilcolorchangeforcedoxidationInFigure1,No.
1isblank,No.
2isvacuum,No.
3isfillingnitrogen,No.
4isfillingnitrogen+0.
01%TBHQ,No.
5is0.
02%TBHQ,No.
6isnotforcedoxidationofhazelnutoil.
Figure1showsthat,throughtheforcedoxidationatatemperatureof60℃after20days,colorofhazelnutoildeepened,colorofvacuumhazelnutoilwasdeeper;theadding0.
02%TBHQofhazelnutoilsmellunchanged,theothergroupshazelnutoilwererancidityodor,hazelnutoilwhichfilledwithnitrogen+0.
01%TBHQofrancidityodorwassmaller.
PeroxidevalueFigure2showsthat,after4daysofforcedoxidation,peroxidevalueoftheblank,vacuum,fillingnitrogensamplesincreasedquickly,peroxidevalueaddedantioxidantssampleschangescopeisverysmall;after8daysofforcedoxidation,peroxidevalueoftheblanksamplehadexceedednationalstandardmaximumvalue(sunfloweroil,7.
5mmol/kg)[16];after20daysofforcedoxidation,peroxidevalueoftheblank,vacuum,fillingnitrogensampleshadexceedednationalstandardmaximumvalue,butperoxidevalueoftheadded0.
02%TBHQandfillingnitrogen+0.
01%TBHQsampleswerestilllowerthannationalstandardmaximumvalue.
Therefore,theadditionof0.
02%TBHQorfillingnitrogen+0.
01%TBHQtohazelnutoil,hastheverygoodantioxidanteffect,canprolongtheshelflifeofhazelnutoil.
11956TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesBTAIJ,10(20)2014Figure2:peroxidevaluerelationshipwiththeoxidationtimeAcidvalueFigure3:RelationbetweentheacidvalueandtheoxidationtimeFigure2showsthat,withtheextendingofforcedoxidationtime,theacidvalueofthesampleswereincreased;after20daysofforcedoxidation,acidvalueoftheblank,vacuum,fillingnitrogensampleshadmorethannationalstandardmaximumvalue(sunfloweroil,4.
0mg/g)[16];on8thdayofforcedoxidation,theacidvalueoffillingnitrogen+0.
01%TBHQsamplewashigherthanthatoftheadditionof0.
02%TBHQsamples,thelaterincreasesweresmaller,to20daysofforcedoxidation,theacidvaluewaslessthanthatoftheadding0.
02%TBHQsample,Theseinstructwhichinhibitslipasedecompositionofhazelnutoilandoxidationreactionsofdissolvedoxygen.
CarbonylvalueFigure4:RelationofcarbonylvalueandoxidationtimeFigure4showsthat,after8daysofforcedoxidation,carbonylvalueofsamplesbegantorisesignificantly,indicatesthattheantioxidantscaneffectivelyreducethecarbonylvalueofhazelnutoil,andwhichisrelatedtotheamountofadding;BTAIJ,10(20)2014ShaoHongetal.
11957after20daysofforcedoxidation,thecarbonylvalueupwardtrendoftheblank,vacuum,fillingnitrogensamplesdisappeared,butthecarbonylvalueoftheblanksamplestillincreased.
.
CONCLUSION1)Throughtheforcedoxidationatatemperatureof60℃after20days,theblank,vacuum,fillingnitrogen,fillingnitrogen+0.
01%TBHQ、0.
02%TBHQwerefivewaystodealwithhazelnutoilsamples,whichcolorweredeepened,whichsmellwereaddedthe0.
02%TBHQunchanged,theotherallhadrancidityodor.
2)Withtheextensionofforcedoxidationtime,blank,vacuum,nitrogenhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueweresignificantlyincreased,fillingnitrogen+0.
01%TBHQ,0.
02%TBHQtreatmentofhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueincreasedslowly,peroxidevalueincreasedamplitudeofthesmallest;3)Adding0.
02%TBHQcouldbeeffectivetoextendtheshelflifeofhazelnutoil,andkeepthesensoryquality.
REFERENCE[1]XuDongyan;Thedevelopmentandutilizationofhazelnutresourcesanalysis[J],JournalofShenyangAgriculturalUinversityofLiaoningarea(SOCIALSCIENCEEDITION),7(1),45-46(2005).
[2]HouZhixia;theformerpeony,LiuXuemei;Studyoneconomicforest,[J],researchsurveyofhazelnutproductioninChina,26(2):123-126(2008).
[3]Lining,SuShuchai,JingMiao;Studyonthegeneralsituationof[J],Shandongforestryscienceandtechnology,hazelnutathomeandabroad,1,96-98(2011).
[4]XuDongyan;Thedevelopmentandutilizationofhazelnutresourcesanalysis[J],JournalofShenyangAgriculturalUinversityofLiaoningarea(SOCIALSCIENCEEDITION),7(1),45-46(2005).
[5]LiuJingsheng,ZhengHongyan,YuanYuan,etal.
;[J],FoodScienceResearchofsupercriticalCO2extractionofhazelnutoil,24(8),96-98(2003).
[6]ZhaoDaqing,ZhangBin,XuHui;Studyof[J],Proteasesolutionofgrainandfoodindustrytechnologyofextractingoilhazelnutemulsionseparation,13(5),3-5(2006).
[7]ZhangBin.
Hazelnutoilandhazelnutproteinbeveragetechnologypointsof[J],Foodandbeverageindustry,12(2),25-26(2006).
[8]WangMingqing;Hazelnutoilphysicochemicalpropertiesandfattyacidcompositionanalysisof[J],Chinaoil,28(8),69-70(2003).
[9]CuiGuoting;Studyondecolorizationofresearchanddevelopmentof[J],Foodhazelnutoil,27(9),72-74(2006).
[10]MaYong,ZhouPei;Hazelnutpowdermaincompositionandfunctionalpropertiesof[J],Foodandfermentationindustry,34(11),72-75(2008).
[11]MehmetNuriNas,PaulE.
Read;Ahypothesisforthedevelopmentofadefinedtissueculturemediumofhigherplantsandmicropropagationofhazelnuts[J],ScientiaHorticulturae,101,189-200(2004).
[12]M.
N.
Nas;Inclusionofpolyaminesinthemediumimprovesshootelongationinhazelnut(CorylusavellanaL.
)micropropagation[J],TurkishJournalofAgricultureandForestry,28(3),189-194(2004).
[13]ZhangXue,KongBaohua,XiongYouling.
Productionofcuredmeatcolorinnitrite-freeHarbinredsausagebyLactobacillusfermentumfermentation[J].
MeatScience,77(4),593-598(2007).
[14]LiuLiping,YangHuaina;Hazelnutoilstorageperiodprediction[J],Oilengineering,5,5-7(2010).
[15]WangHongxin.
Naturalfoodantioxidantsdoctoralresearch[D],[PhDthesis]Wuxi:WuxiUniversityoflightindustry,(1991).
[16]GB10464-2003.
ISSN:0974-7435Volume10Issue20BioTechnologyAnIndianJournalFULLPAPERBTAIJ,10(20),2014[11953-11957]TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesShaoHong1,a,LiYunjiao2,b,MaYong31,2InstituteofEnvironmentandSafetyEngineering,ShenyangUniversityofChemicalTechnology,LiaoningShenyang,(CHINA)3CollegeofChemistry,ChemicalEngineeringandFoodSafety,BohaiUniversity,Jinzhou,(CHINA)email:ahj8983@163.
com,bliyunjiaoyt@163.
comABSTRACTVacuum,fillingnitrogen,addanti-oxidantswerethreewaystodealwithhazelnutoil,throughhightemperatureforcedoxidationtoshortenhazelnutoilexperimentalobservationperiod,thefiveindicatorswhichwerecolor,odor,peroxidevalue,acidvalue,carbonylvaluedeterminedhazelnutoilquality,whattestedmethodsofhazelnutoilstorage.
Theexperimentalresultsshowthat,throughtheforcedoxidationatatemperatureof60℃after20days,theblank,vacuum,fillingnitrogen,fillingnitrogen+0.
01%TBHQ、0.
02%TBHQwerefivewaystodealwithhazelnutoilsamples,whichcolorweredeepened,whichsmellwereaddedthe0.
02%TBHQunchanged,theotherallhadrancidityodor;Withtheextensionofforcedoxidationtime,blank,vacuum,nitrogenhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueweresignificantlyincreased,fillingnitrogen+0.
01%TBHQ,0.
02%TBHQtreatmentofhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueincreasedslowly,peroxidevalueincreasedamplitudeofthesmallest;adding0.
02%TBHQcouldbeeffectivetoextendtheshelflifeofhazelnutoil,andkeepthesensoryquality.
KEYWORDSHazelnutoil;Forcedoxidation;Vacuum;Nitrogen;Antioxidants.
11954TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesBTAIJ,10(20)2014INTRODUCTIONHazelnutoilcontainshighlevelsofmonunsaturatedandpolyunsaturatedfattyacids[1-3],theyarepreciousandmainfeatures.
MonounsaturatedfattyacidshelplowerLowDensityLipoproteinandcholesterolinblood,thusHazelnutoilhasagoodeffecttopreventingcardiovasculardisease;polyunsaturatedfattyacidsarebeneficialtoimprovememory,judgment,andopticnerve[4].
Becauseofhazelnutoilunsaturatedfattyacidcontentisgreaterthanninetypercent[5],easilyoxidizedorpolymerizedforcontactingwithairinlongtime,theycanresultinbeingdeepertheoilcolorandshorteningshelflife.
Ifwecouldmakethehazelnutoiltoextendtheshelflifeandthecolortobenearcolorless,hazelnutoilcanbelong-termstorageandwidelybeenused.
Currently,theresearchrelatedmainlyincludehazelnutoilextractionArts[5-7],hazelnutoilphysicochemicalpropertiesandfattyacidanalysis[8],bleachinghazelnutoil[9],hazelnutoilproductionbyproduct-hazelnutproteinchara-cteristicsanduse[10-12].
Inthispaper,wetestresultofhazelnutoilstoragewhichisfromThreeaspectsofvacuum,fillingnitrogenandaddingantioxidants,inordertofindwaystomaintainthequalityofhazelnutoil.
MATERIALSandEQUIPMENTThehazelnut(TielingXifengCounty)PX-150Btypebiochemicalincubator,ShanghaiBoxunIndustrialCompanyLimitedmedicalequipmentfactory;722Nvisiblespectrophotom-eter,ShanghaiPrecisionScientificInstrumentCo.
,Ltd.
;NMI20-Analyst,ShanghaiElectronicTechnologyCo.
,Ltd;WSC-Stypecolorimeter,ShanghaiPrecisionScientificInstrumentCo.
,Ltd.
EXPERIMENTALMETHODSProcessfromhazelnutoilcoldpressedmethodHazelnut→shelling→coldpressing→centrifugation→hazelnutoilDeterminationofhazelnutoilcolorandodorColorThesamplewasplacedinatesttube,reservoirheight≥10mm,innaturallight,placedinfrontofawhitebackgroundobservations,describedinthefollowingwords:colorless,lighttan,brown,tan.
Thecolorimeterwaspreheatedin30minbyelectricity,throughaself-testandzero,whitecalibration,theinstrumentsetedprogramofthemeasurementsubstancechroma,andthenplacedinthesampleprobeheadside,measuredchromaticity[13].
OdorThesamplewasplacedinasmallbeaker,reservoirheight≥10mm;at50℃waterbath,stirringandsniffing,describedinthefollowingwords:tasteless,fragrance,scorched,rancidity.
DeterminationofperoxidevalueUsingtheGB/T5538-2005method.
DeterminationoftheacidvalueUsingtheGB/T5530-2005method.
DeterminationofcarbonylvalueUsingtheGB/T5009.
37-2003method.
Schallovenmethodacceleratestheoxidationofhazelnutoil[14-15]Thehazelnutoilwasforcedoxidationinincubatorof60℃,physicochemicalindexdeterminationofhazelnutoilevery4days,20daysafterthesensoryevaluationofhazelnutoil.
StorageofhazelnutoilwayNormalstorage(blank)Weighing100ghazelnutoilinto500mLreagentbottlewithstopper.
Adding0.
02%antioxidantInreferencetotherelevantprovisionsofGB2760,weused0.
02%TBHQasanantioxidant.
Addingmethod:accurateweighing0.
10gTBHQaddedto10.
00ghazelnutoil,mixedwellspare(femaleoil).
Then,accurateweighing2.
00gfemaleoiladdedto98ghazelnutsoil.
BTAIJ,10(20)2014ShaoHongetal.
11955PumpingVacuumWeighing100ghazelnutoilinto500mLreagentbottlewithstopper,vacuuminguntilnobubbles.
FillingnitrogenWeighing100ghazelnutoilinto500mLreagentbottlewithstopper,vacuuminguntilnobubbles,suckthebottlefilledwithnitrogen.
Fillingnitrogen+0.
01%antioxidantsReferring2.
8,2.
10.
RESULTSandDISCUSSIONColorandodorTABLE1:forcedoxidationhazelnutoilsensoryevaluationForcedoxidation20daysofhazelnutoilNotforcedoxidationofhazelnutoilColorOdorColorOdorBlankDarkbrownRancidityodorShallowbrownyellowtransparentHazelfragrance0.
02%TBHQPalebrownHazelfragrancePumpingVacuumDeepbrownRancidityodorFillingnitrogenDarkbrownRancidityodorFillingnitrogen+0.
01%TBHQDarkbrownAslightrancidityodorFigure1:hazelnutoilcolorchangeforcedoxidationInFigure1,No.
1isblank,No.
2isvacuum,No.
3isfillingnitrogen,No.
4isfillingnitrogen+0.
01%TBHQ,No.
5is0.
02%TBHQ,No.
6isnotforcedoxidationofhazelnutoil.
Figure1showsthat,throughtheforcedoxidationatatemperatureof60℃after20days,colorofhazelnutoildeepened,colorofvacuumhazelnutoilwasdeeper;theadding0.
02%TBHQofhazelnutoilsmellunchanged,theothergroupshazelnutoilwererancidityodor,hazelnutoilwhichfilledwithnitrogen+0.
01%TBHQofrancidityodorwassmaller.
PeroxidevalueFigure2showsthat,after4daysofforcedoxidation,peroxidevalueoftheblank,vacuum,fillingnitrogensamplesincreasedquickly,peroxidevalueaddedantioxidantssampleschangescopeisverysmall;after8daysofforcedoxidation,peroxidevalueoftheblanksamplehadexceedednationalstandardmaximumvalue(sunfloweroil,7.
5mmol/kg)[16];after20daysofforcedoxidation,peroxidevalueoftheblank,vacuum,fillingnitrogensampleshadexceedednationalstandardmaximumvalue,butperoxidevalueoftheadded0.
02%TBHQandfillingnitrogen+0.
01%TBHQsampleswerestilllowerthannationalstandardmaximumvalue.
Therefore,theadditionof0.
02%TBHQorfillingnitrogen+0.
01%TBHQtohazelnutoil,hastheverygoodantioxidanteffect,canprolongtheshelflifeofhazelnutoil.
11956TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesBTAIJ,10(20)2014Figure2:peroxidevaluerelationshipwiththeoxidationtimeAcidvalueFigure3:RelationbetweentheacidvalueandtheoxidationtimeFigure2showsthat,withtheextendingofforcedoxidationtime,theacidvalueofthesampleswereincreased;after20daysofforcedoxidation,acidvalueoftheblank,vacuum,fillingnitrogensampleshadmorethannationalstandardmaximumvalue(sunfloweroil,4.
0mg/g)[16];on8thdayofforcedoxidation,theacidvalueoffillingnitrogen+0.
01%TBHQsamplewashigherthanthatoftheadditionof0.
02%TBHQsamples,thelaterincreasesweresmaller,to20daysofforcedoxidation,theacidvaluewaslessthanthatoftheadding0.
02%TBHQsample,Theseinstructwhichinhibitslipasedecompositionofhazelnutoilandoxidationreactionsofdissolvedoxygen.
CarbonylvalueFigure4:RelationofcarbonylvalueandoxidationtimeFigure4showsthat,after8daysofforcedoxidation,carbonylvalueofsamplesbegantorisesignificantly,indicatesthattheantioxidantscaneffectivelyreducethecarbonylvalueofhazelnutoil,andwhichisrelatedtotheamountofadding;BTAIJ,10(20)2014ShaoHongetal.
11957after20daysofforcedoxidation,thecarbonylvalueupwardtrendoftheblank,vacuum,fillingnitrogensamplesdisappeared,butthecarbonylvalueoftheblanksamplestillincreased.
.
CONCLUSION1)Throughtheforcedoxidationatatemperatureof60℃after20days,theblank,vacuum,fillingnitrogen,fillingnitrogen+0.
01%TBHQ、0.
02%TBHQwerefivewaystodealwithhazelnutoilsamples,whichcolorweredeepened,whichsmellwereaddedthe0.
02%TBHQunchanged,theotherallhadrancidityodor.
2)Withtheextensionofforcedoxidationtime,blank,vacuum,nitrogenhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueweresignificantlyincreased,fillingnitrogen+0.
01%TBHQ,0.
02%TBHQtreatmentofhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueincreasedslowly,peroxidevalueincreasedamplitudeofthesmallest;3)Adding0.
02%TBHQcouldbeeffectivetoextendtheshelflifeofhazelnutoil,andkeepthesensoryquality.
REFERENCE[1]XuDongyan;Thedevelopmentandutilizationofhazelnutresourcesanalysis[J],JournalofShenyangAgriculturalUinversityofLiaoningarea(SOCIALSCIENCEEDITION),7(1),45-46(2005).
[2]HouZhixia;theformerpeony,LiuXuemei;Studyoneconomicforest,[J],researchsurveyofhazelnutproductioninChina,26(2):123-126(2008).
[3]Lining,SuShuchai,JingMiao;Studyonthegeneralsituationof[J],Shandongforestryscienceandtechnology,hazelnutathomeandabroad,1,96-98(2011).
[4]XuDongyan;Thedevelopmentandutilizationofhazelnutresourcesanalysis[J],JournalofShenyangAgriculturalUinversityofLiaoningarea(SOCIALSCIENCEEDITION),7(1),45-46(2005).
[5]LiuJingsheng,ZhengHongyan,YuanYuan,etal.
;[J],FoodScienceResearchofsupercriticalCO2extractionofhazelnutoil,24(8),96-98(2003).
[6]ZhaoDaqing,ZhangBin,XuHui;Studyof[J],Proteasesolutionofgrainandfoodindustrytechnologyofextractingoilhazelnutemulsionseparation,13(5),3-5(2006).
[7]ZhangBin.
Hazelnutoilandhazelnutproteinbeveragetechnologypointsof[J],Foodandbeverageindustry,12(2),25-26(2006).
[8]WangMingqing;Hazelnutoilphysicochemicalpropertiesandfattyacidcompositionanalysisof[J],Chinaoil,28(8),69-70(2003).
[9]CuiGuoting;Studyondecolorizationofresearchanddevelopmentof[J],Foodhazelnutoil,27(9),72-74(2006).
[10]MaYong,ZhouPei;Hazelnutpowdermaincompositionandfunctionalpropertiesof[J],Foodandfermentationindustry,34(11),72-75(2008).
[11]MehmetNuriNas,PaulE.
Read;Ahypothesisforthedevelopmentofadefinedtissueculturemediumofhigherplantsandmicropropagationofhazelnuts[J],ScientiaHorticulturae,101,189-200(2004).
[12]M.
N.
Nas;Inclusionofpolyaminesinthemediumimprovesshootelongationinhazelnut(CorylusavellanaL.
)micropropagation[J],TurkishJournalofAgricultureandForestry,28(3),189-194(2004).
[13]ZhangXue,KongBaohua,XiongYouling.
Productionofcuredmeatcolorinnitrite-freeHarbinredsausagebyLactobacillusfermentumfermentation[J].
MeatScience,77(4),593-598(2007).
[14]LiuLiping,YangHuaina;Hazelnutoilstorageperiodprediction[J],Oilengineering,5,5-7(2010).
[15]WangHongxin.
Naturalfoodantioxidantsdoctoralresearch[D],[PhDthesis]Wuxi:WuxiUniversityoflightindustry,(1991).
[16]GB10464-2003.
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