[1] WU Jiasheng, HUANG Jiandiao, HONG Yiwei, et al. De novo transcriptome sequencing of Torreya grandis reveals gene regulation in sciadonic acid biosynthesis pathway [J]. Industrial Crops and Products, 2018, 120: 47 − 60.
[2] 陈振德, 陈志良, 侯连兵, 等. 香榧子油对实验性动脉粥样硬化形成的影响[J]. 中药材, 2000, 23(9): 551 − 553.

CHEN Zhende, CHEN Zhiliang, HOU Lianbing, et al. The preventive effect of the oil from the seed of Torreya grandis cv. Merrillii on experimental atherosclerosis in rats [J]. Chinese Medicinal Herbs, 2000, 23(9): 551 − 553.
[3]

XIAO Minghui, HUANG Minjie, HUAN Weiwei, et al. Effects of Torreya grandis kernel oil on lipid metabolism and intestinal flora in C57BL/6J mice [J/OL]. Oxidative Medicine and Cellular Longevity, 2022: 4472751[2024-02-01]. doi: 10.1155/2022/4472751.
[4]

BURANASOMPOB A, TANG J, POWERS J R, et al. Lipoxygenase activity in walnuts and almonds [J]. LWT Food Science and Technology, 2007, 40: 893 − 899.
[5]

MATTHAUS B. Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils [J]. European Journal of Lipid Science and Technology, 2006, 108(3): 200 − 211.
[6] 段如雁, 韦小丽, 冯明桥. 不同贮藏处理对麻疯树种子油脂特性的影响[J]. 仓储与物流, 2019, 44(7): 60 − 63.

DUAN Ruyan, WEI Xiaoli, FENG Mingqiao. Effects of different storage treatment on oil characteristics of Jatropha curcas L. seeds [J]. Warehousing and Logistics, 2019, 44(7): 60 − 63.
[7]

ZHANG Zuying, JIN Hangbiao, SUO Jinwei, et al. Effect of temperature and humidity on oil quality of harvested Torreya grandis cv. Merrillii nuts during the after-ripening stage [J/OL]. Froniters in Plant Science, 2020, 11: 573681[2024-02-01]. doi: 10.3389/fpls.2020.573681.
[8]

PHUONG N N M, LE T T, NGUYEN M V T, et al. Antioxidant activity of rambutan (Nephelium lappaceum L. ) peel extract in soybean oil during storage and deep fryin [J/OL]. European Journal of Lipid Science and Technology, 2020, 122(2): 1900214[2024-02-01]. doi: 10.1002/ejlt.201900214.
[9]

XU Tingting, LI Jing, FAN Yawei, et al. Comparison of oxidative stability among edible oils under continuous frying conditions [J]. International Journal of Food Properties, 2015, 18(7): 1478 − 1490.
[10] 骆小凡, 金清馨, 许光治, 等. 天然复合抗氧化剂对精炼栀子果油抗氧化性影响[J/OL]. 中国粮油学报, 2023-12-01 [2024-02-01]. doi: 10.20048/j. cnki. issn. 1003-0174.000686.

LUO Xiaofan, JIN Qingxin, XU Guangzhi, et al. Effects of natural complex antioxidants on the antioxidant properties of refined gardenia fruit oil [J/OL]. Journal of the Chinese Cereals and Oils Association, 2023-12-01 [2024-02-01]. doi: 10.20048/j.cnki.issn.1003-0174.000686.
[11] 池桂良, 凌森, 申雪然, 等. ARA在加速实验过程中过氧化值、茴香胺值及风味评价的研究[J]. 产业与科技论坛, 2017, 16(4): 73 − 74.

CHI Guiliang, LING Sen, SHEN Xueran, et al. Study on peroxidation value, anisamine value and flavor evaluation of ARA in the accelerated experiment [J]. Inductrial &Science Tribune, 2017, 16(4): 73 − 74.
[12] 王克建, 郝艳宾, 张烨, 等. 不同包装处理对碎核桃仁中抗氧化物质的影响[J]. 食品科学, 2015, 26(8): 418 − 421.

WANG Kejian, HAO Yanbin, ZHANG Ye, et al. Effect on the antioxidant substances variation in fragment walnut kernel by different package [J]. Food Science, 2015, 26(8): 418 − 421.
[13] 史奎春, 张卫明, 赵伯涛, 等. 不同包装处理对炒制吊瓜子贮藏保鲜效果的研究[J]. 食品科技, 2006(9): 269 − 272.

SHI Kuichun, ZHANG Weiming, ZHAO Botao, et al. Study on effects of preserving stir-fried diaoguazi with different packages [J]. Food Science and Technology, 2006(9): 269 − 272.
[14] 宋丽丽, 郜海燕, 葛林梅, 等. 包装对香榧坚果贮藏中的油脂酸败和抗氧化能力的影响[J]. 林业科学, 2009, 45(3): 49 − 53.

SONG Lili, GAO Haiyan, GE Linmei, et al. Effects of different packaging on lipid peroxidation and antioxidant ability of Torreya grandis nuts during storage at room temperature [J]. Scientia Silvae Sinicae, 2009, 45(3): 49 − 53.
[15]

MEXIS S F, BADEKA A V, RIGANAKOS K A, et al. Effect of packaging and storage conditions on quality of shelled walnuts [J]. Food Control, 2009, 20: 743 − 751.
[16]

THONGSRIKHEN N, TAOKAEW S, SRIARIYANUN M, et al. Antibacterial activity in gelatin-bacterial cellulose composite film by thermally crosslinking with cinnamaldehyde towards food packaging application [J/OL]. Food Packaging and Shelf Life, 2022, 31: 100766[2024-02-01]. doi: 10.1016/J.FPSL.2021.100766.
[17]

LI Xiaona, WEI Yanqiang, JIANG Shuaicheng, et al. Full bio-based soy protein isolate film enhanced by chicken feather keratin [J/OL]. Macromolecular Materials and Engineering, 2021, 306(5): 2100004[2024-02-01]. doi: 10.1002/MAME.202100004.
[18]

FERNÁNDEZ-DE C L, MENGÍBAR M, SÁNCHEZ Á, et al. Films of chitosan and chitosan-oligosaccharide neutralized and thermally treated: effects on its antibacterial and other activities [J]. LWT Food Science and Technology, 2016, 73: 368 − 374.
[19]

PHADTARE S, D’ BRITTO V, PUNDLE A, et al. Invertase-lipid biocomposite films: preparation, characterization, and enzymatic activity [J]. Biotechnology Progress, 2004, 20: 156 − 161.
[20] 狄建兵. 涂膜抑制核桃哈败的研究[D]. 太原: 山西农业大学, 2005.

DI Jianbing. Study on Inhibiting of Coating to Walnut Rancidity [D]. Taiyuan: Shanxi Agricultural University, 2005.
[21]

SHIV S, JONG-WHAN R. Preparation of sulfur nanoparticle-incorporated antimicrobial chitosan films [J]. Food Hydrocolloids, 2018, 82: 116 − 123.
[22]

ROY S, EZATI P, RHIM J. Gelatin/carrageenan-based functional films with carbon dots from Enoki mushroom for active food packaging applications [J]. ACS Applied Polymer Materials, 2021, 3(12): 6437 − 6445.
[23]

TAHERI P, JAHANMARDI R, KOOSHA M, et al. Physical, mechanical and wound healing properties of chitosan/gelatin blend films containing tannic acid and/or bacterial nanocellulose [J]. International Journal of Biological Macromolecules, 2020, 154: 421 − 432.
[24]

BAO Junjun, HU Yuanyuan, FARAG M A, et al. Carbon dots, cellulose nanofiber, and essential oil nanoemulsion from Torreya grandis aril added to fish scale gelatin film for tomato preservation [J/OL]. International Journal of Biological Macromelecules, 2023, 245: 125482[2024-02-01]. doi: 10.1016/j.ijbiomac.2023.125482.
[25] 杨蕾, 赵获, 胡渊渊, 等. 不同加工方式香榧香气物质和油脂品质的比较分析[J]. 浙江农林大学学报, 2022, 39(1): 22 − 31.

ZHAO Lei, ZHAO Huo, HU Yuanyuan, et al. Comparative analysis of aroma components and oil quality of Torreya grandis ‘Merrillii’ nuts with different processing techniques [J]. Journal of Zhejiang A&F University, 2022, 39(1): 22 − 31.
[26] 中华人民共和国国家卫生健康委员会. 食品安全国家标准食品中碘的测定: GB 5009.267—2020. 北京: 中国标准出版社, 2020.

National Health Commission of the People’s Republic of China. Determination of Iodine in Food of National Standard for Food Safety: GB 5009.267−2020[S]. Beijing: Standards Press of China, 2020.
[27] 中华人民共和国国家卫生健康委员会. 动植物油脂皂化值的测定: GB/T 5534—2008 [S]. 北京: 中国标准出版社, 2008.

National Health Commission of the People’s Republic of China. Determination of Saponification Value of Animal and Vegetable Oils: GB/T 5534−2008 [S]. Beijing: Standards Press of China, 2008.
[28] 夏宁, 王晓琪, 严文冰, 等. 豆浆脂肪氧合酶测定方法的优化及酶动力学的研究[J]. 大豆科学, 2018, 37(5): 769 − 775.

XIA Ning, WANG Xiaoqi, YAN Wenbing, et al. Method optimization for the determination of lipoxyganase in soybean milk and evaluation of its kinetics [J]. Soybean Science, 2018, 37(5): 769 − 775.
[29] 中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中羰基价的测定: GB 5009.230—2016. 北京: 中国标准出版社, 2016.

National Health and Family Planning Commission, People’s Republic of China. Determination of Carbonyl Value in Food of National Standard for Food Safety: GB 5009.230−2016 [S]. Beijing: Standards Press of China, 2016.
[30] 中国国家标准化管理委员会. 动植物油脂茴香胺值的测定: GB/T 24304—2009 [S]. 北京: 中国标准出版社, 2009.

Standardization Administration of China. Determination of Anisidine Value in Animal and Vegetable Oils: GB/T 24304−2009 [S]. Beijing: Standards Press of China, 2009.
[31] 中国国家标准化管理委员会. 动植物油脂2-硫代巴比妥酸值的测定直接法: GB/T 35252—2017 [S]. 北京: 中国标准出版社, 2017.

Standardization Administration of China. Direct Method for Determination of2 -Thiobarbituric Acid Value of Animal and Vegetable Oils: GB/T 35252−2017 [S]. Beijing: Standards Press of China, 2017.
[32] 郝琳, 贠建民, 赵雨萱, 等. 聚乙烯纳米包装对金针菇贮藏过程中品质特性和营养成分的影响[J]. 甘肃农业大学学报, 2023, 58(5): 218 − 226.

HAO Lin, YUN Jianmin, ZHAO Yuxuan, et al. Effects of nano-polyethylene film packaging on quality characteristics and nutritional components of Flammulina velutipes during storage [J]. Journal of Gansu Agricultural University, 2023, 58(5): 218 − 226.
[33] 叶舒, 刘国琴. 废茶渣碳点的制备及对鱼油氧化稳定性的影响[J/OL]. 中国油脂, 2023-12-25 [2024-02-01]. doi: 10.19902/j.cnki.zgyz.1003-7969.230510.

YE Shu, LIU Guoqin. Preparation of carbon dots from tea residue and its effect on oxidation stability of fish oil [J/OL]. China Oil and Fats, 2023-12-25 [2024-02-01]. doi: 10.19902/j.cnki.zgyz.1003-7969.230510.
[34] 袁施彬, 陈代文, 韩飞. 氧化时长对不同油脂过氧化指标的影响研究[J]. 饲料工业, 2007, 28(11): 33 − 34.

YUAN Shibin, CHEN Daiwen, HAN Fei. Study on the effect of oxidation time on different lipid peroxidation indexes [J]. Feed Industry, 2007, 28(11): 33 − 34.
[35]

JUNG S, CUI Y F, BARNES M, et al. Multifunctional bio-nanocomposite coatings for perishable fruits [J/OL]. Advanced Materials, 2020, 32(26): 2070199[2024-02-01]. doi: 10.1002/adma.201908291.
[36]

LIU Jian, LI Kai, CHEN Yinglong, et al. Active and smart biomass film containing cinnamon oil and curcumin for meat preservation and freshness indicator [J/OL]. Food Hydrocolloids, 2022, 133: 107979[2024-02-01]. doi: 10.1016/J.FOODHYD.2022.107979.