橄榄油中角鲨烯组分功能特性及其研究进展  

Functional Properties and Research Progress of Squalene Components in Olive Oil

作　　者：李文 王伟[2,3] 关荣发 张玉 王君虹[2] 李雪 朱作艺[2] 朱申龙[2] 沈国新[2] LI Wen;WANG Wei;GUAN Rong-fa;ZHANG Yu;WANG Jun-hong;LI Xue;ZHU Zuo-yi;ZHU Shen-long;SHEN Guo-xin(College of Life Science,China Jiliang University,Hangzhou 310016,Zhejiang,China;Zhejiang Academy of Agricultural Science,Hangzhou 310016,Zhejiang,China;International Joint Laboratory of Olive Oil Quality and Nutrition of Chinese and Australian and Spain,Hangzhou 310016,Zhejiang,China)

机构地区：[1]中国计量大学生命科学学院,浙江杭州310016 [2]浙江省农业科学院,浙江杭州310016 [3]中澳西橄榄油品质营养国际联合实验室,浙江杭州310016

出　　处：《食品研究与开发》2020年第6期218-224,共7页Food Research and Development

基　　金：浙江省农业科学院专项经费项目(2010DS700124-ZZ1809);浙江省农业科学院B类学科建设项目。

摘　　要：角鲨烯是一种重要生物活性物质,被广泛应用于功能食品、医药产品和化妆品的开发。该文简述不同生物质中角鲨烯的来源及分析检测方法,橄榄油中角鲨烯动态变化特点,将橄榄油中角鲨烯与其他油品中角鲨烯的含量进行比较,并着重对橄榄油中角鲨烯的生物活性研究新进展进行概述。Squalene is an important bioactive substance,which is widely used in the development of functional foods,pharmaceutical products and cosmetics.In this paper,the sources and analytical methods of squalene in different biomass and the dynamic changes of squalene in olive oil were described.The contents of squalene in olive oil and other oils were compared.The research progress of the biological activity of squalene in olive oil was reviewed.

关 键 词：橄榄油 角鲨烯 动态变化 功能特性 综述 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]