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Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions

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成果类型:
期刊论文
作者:
Gao, Pan;Chang, Kairui;Wang, Shu;Zheng, Yuling;Yin, Jiaojiao;...
通讯作者:
Gao, P
作者机构:
[Gao, Pan; Gao, P; Yin, Jiaojiao; Zhang, Xinghe; Zheng, Yuling; Chang, Kairui] Wuhan Polytech Univ, Coll Food Sci Engn, Minist Educ China, Key Lab Edible Oil Qual & Safety,State Adm Market, Wuhan 430023, Peoples R China.
[Gao, Pan; Reaney, Martin J. T.; Gao, P] Univ Saskatchewan, Dept Food Sci, Saskatoon, SK S7N 5A2, Canada.
[Wang, Shu] Wuhan Inst Food & Cosmet Control, Wuhan 430012, Peoples R China.
通讯机构:
[Gao, P ] W
Wuhan Polytech Univ, Coll Food Sci Engn, Minist Educ China, Key Lab Edible Oil Qual & Safety,State Adm Market, Wuhan 430023, Peoples R China.
Univ Saskatchewan, Dept Food Sci, Saskatoon, SK S7N 5A2, Canada.
语种:
英文
关键词:
iron walnut oil;UPLC-QTOF-MS;antioxidant activity;phenolic compounds;fatty acid profile;geographic variability
期刊:
Foods
ISSN:
2304-8158
年:
2025
卷:
14
期:
5
页码:
899-
基金类别:
National Natural Science Foundation of China Youth Science Foundation Project [32001735]; National Natural Science Foundation of China Youth Science Foundation
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified ...

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