橄榄岷归油软胶囊辅助降血脂功能保健食品的研制  

Research and Produce of Olive Oil and Chinese Angelica Oil Soft Capsules Reducing Blood Lipid of Rats

作　　者：赵煜 于长青 朱刚 魏文慧 

机构地区：[1]甘肃省轻工研究院

出　　处：《中国食品工业》2011年第12期42-44,共3页China Food Industry

基　　金：甘肃省科技厅科技攻关项目“植物悖养油软胶礁新产晶试制”（项目编号：GS002-A52-016）.

摘　　要：本研究根据油橄榄鲜果和当归原料特性，分别采用离心分离技术提取橄榄油和超临界CO2流体萃取技术提取当归油，进而以橄榄油为主要原料复配当归油，制备橄榄岷归油软胶囊保健食品，并进行了功能试验和毒理学安全性评价试验，试验结果证明橄榄岷归油软胶囊具有辅助降低血脂功效。The study adopt centrifugal separation technology to refine olive oil and supereritical CO2 extraction technology to extract angelica oil, blend olive oil with angelica oil and make them into to Olive and Angelica Oil Soft Capsules, according to the property of olive and angelica. This product has been already tested for the functions and toxicity, the result shows that the Olive and Angelica Oil Soft Capsules could assist to reduce blood lipid.

关 键 词：离心分离技术 橄榄油 超临界CO2 流体萃取技术 当归油 软胶囊 保健食品 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]