榛子油的提取及微胶囊化研究进展  

Research progress on extraction and microencapsulation of hazelnut oil

作　　者：车丹 杨春莉[2] 王莹[1] 柳双双 梁佳钰 王雨晴 杨春瑜[1] CHE Dan;YANG Chunli;WANG Ying;LIU Shuangshuang;LIANG Jiayu;WANG Yuqing;YANG Chunyu(Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Harbin 150076;College of Food Science and Engineering Light Industry,Harbin University of Commerce,Harbin 150028)

机构地区：[1]哈尔滨商业大学食品科学与工程省重点实验室,哈尔滨150076 [2]哈尔滨商业大学食品科学与工程轻工学院,哈尔滨150028

出　　处：《食品科技》2019年第12期228-232,共5页Food Science and Technology

摘　　要：榛子油含油率高达60%,其脂肪酸中不饱和脂肪酸占90%左右,具有降低人体胆固醇含量、防止粥样硬化、预防心脑血管疾病等功效,因此受到了更广泛的关注。文章综述了榛子油的营养价值、提取方法、微胶囊化方法等方面的研究进展,旨在为榛子油的进一步研究开发提供参考及支持。The oil content of hazelnut oil is as high as 60%,and the unsaturated fatty acid in its fatty acid accounts for about 90%.It has the effects of reducing cholesterol content,preventing atherosclerosis,preventing cardiovascular and cerebrovascular diseases,and so on.Therefore,it has attracted more and more attention.In this paper,the nutritional value,extraction methods and microencapsulation methods of hazelnut oil were reviewed,in order to provide reference and support for further research and development of hazelnut oil.

关 键 词：榛子油 提取 微胶囊化 研究进展 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]