木瓜籽油制备方法研究进展  

Advances in preparation methods of papaya seed oil

作　　者：韩本勇[1] 耿树香 马婷 李涛[1] HAN Ben-yong;GENG Shu-xiang;MA Ting;LI Tao(Faculty of Life Science and Technology,Kunming University of Science and Technology,Kunming 650500,Yunnan,China;Yunnan Academy of Forestry and Grassland,Kunming 650204,Yunnan,China)

机构地区：[1]昆明理工大学生命科学与技术学院,云南昆明650500 [2]云南省林业和草原科学院,云南昆明,650204

出　　处：《粮食与油脂》2019年第7期10-12,共3页Cereals & Oils

基　　金：云南省重大科技专项计划项目(2018ZG003-02)

摘　　要：目前木瓜籽油的制备方法主要有压榨法、溶剂提取法、超临界CO2萃取法和水酶法,它们各有优缺点,所制备的油品质量也有所不同。另外,提取的木瓜籽毛油中杂质较多,色泽较深且带有苦涩味,需进一步精炼。文章综述了木瓜籽油的营养特性和制备方法,为木瓜籽油的开发利用提供信息。The main processing methods of papaya seed oil were pressing,organic solvent extraction,supercritical carbon dioxide extraction and aqueous enzymatic method.Each of them had advantages and disadvantages,and the oil quality varied from each other.In addition,the extracted crude oil had many impurities,deep color and bitter taste,which needed to be refined.The nutritional characteristics and preparation methods of papaya seed oil were reviewed to provide information for development and utilization.

关 键 词：木瓜籽油 特性 制备方法 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]