利用微乳技术从植物油料中同步提取油脂及天然活性成分的研究进展  

Advances in the Simultaneous Extraction of Oils and Natural Active Ingredients from Vegetable Oils by Microemulsion Technology

作　　者：田莞尔 易有金[1] 李昌珠[2] 肖志红[2,3] 刘汝宽 Tian Waner;Yi Youjin;Li Changzhu;Xiao Zhihong;Liu Rukuan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;Hunan Academy of Forestry,Changsha 410004;Hunan Grain Group,Changsha 410003)

机构地区：[1]湖南农业大学食品科学与技术学院,长沙410128 [2]湖南省林业科学院,长沙410004 [3]湖南粮食集团,长沙410003

出　　处：《中国粮油学报》2019年第12期115-122,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2018YFD0401104);湖湘青年英才计划(2017RS3056);湖南省科技重大专项(2016NK 1001-3)

摘　　要：微乳液是不需外界能量推动,就能自发形成的一种呈透明状态、各向同性并且具有热力学稳定的分散体系。因为水相和混表面活性剂可以与植物油料中所含的油相构建形成稳定的、具有双亲性的微乳体系,所以可利用微乳技术从植物油料中同步提取出油脂与天然活性成分,且达到简易、高效、无毒无害的目的。本综述概述了微乳体系特性与形成理论,以及利用微乳技术同步提取出植物油料中所包含的油脂及天然活性成分的研究进展,为未来微乳技术在提取植物油料中的发展提供参考。Microemulsion(ME) is a transparent, isotropic and thermodynamically stable dispersion system that spontaneously forms without external energy. Because the aqueous phase and the mixed surfactant can be constructed with the oil phase contained in the vegetable oil to form a stable and amphiphilic microemulsion system, the microemulsion technology can be used to simultaneously extract the oil and the natural active ingredient from the vegetable oil, while achieving the purpose of simplicity, efficiency, innocuity and harmlessness. This review summarized the characteristics and formation theory of microemulsion system, and the research progress of simultaneous extraction of oils and natural active ingredients contained in vegetable oils by microemulsion technology, which provided the direction and reference for the future development of microemulsion technology in extracting vegetable oil.

关 键 词：微乳液 油料作物 植物油脂 天然活性成分 同步提取 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]