中文摘要：

试验选取浙江临安山核桃加工过程样品。研究了山核桃原料脂肪酸组成和相对质量分数以及加工过程中4种主要脂肪酸氧化规律及抗氧化能力变化情况。结果表明：山核桃脂肪酸组分共确认13种。其中油酸（C18：1）、亚油酸（C18：2）、棕榈酸（C16：0）、亚麻酸（C18：3）为山核桃中最主要的4种脂肪酸；加工过程4种主要脂肪酸含量均呈缓慢下降趋势，其中亚油酸、亚麻酸在蒸煮阶段下降速度最快，棕榈酸则在第一次炒制阶段含量下降最快；蒸煮工序对抗氧化能力影响最大；山核桃细胞脂滴在蒸煮后即发生破裂，之后随着加工过程扩散融合。试验结果显示山核桃脂肪酸氧化在加工过程持续发生，长时间高温促进氧化加剧，自身抗氧化能力则逐渐下降，细胞结构破坏。

英文摘要：

The test in the paper has selected walnut samples from Linghn Mountain in Zhejiang Province for ex- periments to evaluate the composition and relative percentage of fatty acid in walnuts （ Carya cathayensis Sarg. ）, and figure out the pattern of oxidation of four kinds of important fatty acid and changes in antioxidant activity during wal- nut processing. The results showed that walnut contains 13 kinds of fatty acids found at present,of which including o- leic acid （ C 18： 1 ）, linoleic acid （ C 18： 2）, palmitic acid （ C 16： 0） and linolenic acid （ C18： 3 ） as the four most im- portant fatty acids in walnut. These four main fatty acids showed a slow downward trend in processing, in which linole- ic acid and linolenic acid have declined the most in the braising stage;while palmitic acid decreased dramatically in the first stage of saut6ing. The results showed that braising stage has the greatest impact on antioxidant ability. The lip- id droplets of walnuts cells ruptured after braising and then the lipid droplets came to spread and melt during the pro- cessing. The data indicated that oxidation of fatty acid occurs incessantly during the four stages of processing and long time of high temperature treatment promoted the oxidation of fatty acid and meanwhile decreased the antioxidant activ- ity with the cell structural of walnut being destructed.