米糠油的功能特性及膨化浸出工艺  

On the Functional Characteristics of Rice Bran Oil and Its Extraction Techniques

作　　者：赵旭 董殿文 林琳 李玉 谢德利[2] 

机构地区：[1]辽宁省粮食科学研究所,沈阳110032 [2]鞍山市千山区农业技术推广中心,辽宁鞍山114000

出　　处：《农业科技与装备》2010年第3期38-40,共3页Agricultural Science & Technology and Equipment

摘　　要：米糠被称为"天赐营养源",是一种极具开发潜力的高附加值资源,而米糠油不仅脂肪酸构成比较完整,而且含有谷维素、角鲨烯、维生素、磷脂、植物甾醇等多种生理活性物质,被营养学家誉为"营养保健油"。简述米糠油的营养成分及功能特性,重点介绍米糠膨化浸出制油技术工艺,包括操作过程、参数及注意事项,以期为米糠油生产提供装备技术方法。Rice bran is called ＂heaven-bestowed nutrition source＂, which enjoys development potential with high added value resources. Rice oil not only possesses complete fatty aeid constitutions, it also possesses such physiological activators as oryzanol, squalene, vitamins, phosphatide, and phytosterin, and that is why it has been honored as ＂the nutritional health care oil＂ by nutritionists. This article deals with the nutrient contents of rice oil and its functional characteristics, focusing on the extraction techniques, including the operating process, the parameters and the do＇s and don＇ts so as to provide technical support for the production of rice oil.

关 键 词：农产品加工 米糠 米糠油 膨化 浸出工艺 功能 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]