蛋黄不饱和脂肪酸的生理功能的研究进展  

Research advances on physiological function of egg yolk unsaturated fatty acids

作　　者：李艳[1] 杨涛[1,2] 汪龙[1] 林亲录[1,2] 马美湖[3] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]中南林业科技大学稻谷及副产物深加工国家工程实验室,湖南长沙410004 [3]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2014年第16期367-370,376,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(201303084;201303071-2-1);湖南省科技计划项目(2013WK4006);湖南省学位与研究生教育教学改革研究课题(JG2013B033)

摘　　要：蛋黄因其独特而丰富的营养特性而备受关注,不饱和脂肪酸又由于具有预防糖尿病、抗炎症、抗氧化性等生理功能而受到各国研究者的重视,蛋黄中的不饱和脂肪酸已经成为食品领域的研究热点。该文就蛋黄中单不饱和脂肪酸(MUFAs)和多不饱和脂肪酸(PUFAs)的生理功能进行综述,阐述蛋黄不饱和脂肪酸具有提高视力和保护精子质量等生理功能,以期使蛋黄不饱和脂肪酸在医疗、保健和食品中得到更广泛的应用,并为相关领域研究者提供参考。Egg yolk has become a focus because of its abundant and special nutritional properties. Unsaturated fatty acid is highly focused by national researchers widely over the world because of its physiological function such as the prevention of diabetes,anti-inflammatory and antioxidant properties,and has been a hot spot in the field of food. This paper presented the developments of unsaturated fatty acid of egg yolks＇ physiological functions and explained that unsaturated fatty acid of egg yolk had many physiological functions such as the improvement of vision,protection of the sperm quality. Subsequently it can be widely used in the field of medical treatment,health care and food. Also this paper can provide references to the researchers in the relative fields.

关 键 词：蛋黄 不饱和脂肪酸 生理功能 

分 类 号：TS201.1[轻工技术与工程—食品科学]