菜籽油与不同食用植物油营养品质的比较——兼论油菜品质的遗传改良  

Comparation of Nutritional Values Between Rapeseed Oil and Several Other Edible Vegetable Oils——Discussion of Rapeseed Quality Genetic Improvement

作　　者：熊秋芳[1] 张效明 文静[1] 李兴华[1] 傅廷栋[1] 沈金雄[1] 

机构地区：[1]华中农业大学国家油菜工程技术研究中心/农业部油菜遗传育种重点实验室,武汉430070 [2]甘肃省和政县农技推广中心,临夏回族自治州731200

出　　处：《中国粮油学报》2014年第6期122-128,共7页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2011AA10A104);国家科技支撑计划(2011BA35B04);广东省教育部产学研结合项目(2009B090300187)

摘　　要：从脂肪酸组成、植物甾醇、微量元素与维生素E等几个植物油营养品质方面比较了菜籽油与其他食用植物油的营养价值,结果显示,菜籽油中的饱和脂肪酸含量最低,且油酸含量较高,亚油酸、亚麻酸含量合理;胆固醇含量较低,对身体有益的菜籽甾醇、菜油甾醇和豆甾醇含量比其他食用植物油高;主要微量元素如铁、铜、锌等和维生素E含量较高且维生素E功能性成分比例适当。另外,菜籽油含有特有的天然抗氧化剂菜籽多酚;具有降低血液胆固醇及其有害组分且增加有益组分含量、降低血液纤维蛋白原的作用。分析了菜籽油存在的不足,提出了"四高三低二适中"的油菜品质改良目标及实现方法。Nutritional values between rapeseed oil and several other edible vegetable oils have been compared in terms of fatty acid composition and content of phytosterols, microelement and vitamin E. The results showed that the rapeseed oil has the lowest content of saturated fatty acids, while a higher content of oleic acid, reasonable content of linoleic acid as well as linolenic acid and lower content of cholesterol. On the same condition, the content of the rapeseed sterol, campesterol and stigmasterol which are good for the health are higher than that of other edible vegetable oil. The content of major microelements as iron, copper, zinc, manganese, and vitamin E are also higher; the proportion of functional component of vitamin E is appropriate. In addition, rapeseed polyphenols, special natural an- tioxidant are found in rapeseed oil. Regular consumption of rapeseed oil will reduce the content of cholesterol as well as its harmful components and fibrinogen, but enhance the beneficial components of cholesterol in human blood. Finally, the shortcoming of rapeseed oil has been pointed out and the goal ＂Four high, three low and two reasonable＂ is proposed for rapeseed quality genetic improvement.

关 键 词：植物油 菜籽油 营养品质 遗传改良 

分 类 号：S565.4[农业科学—作物学]