芒果核仁油理化特性及其开发利用研究进展  

Research Progress on the Physicochemical Properties and Exploitation of Mango Kernel Oil

作　　者：涂行浩[1,2] 马会芳 魏芳 谢亚[2] 吕昕[2] 陈洪[2] 杜丽清[1] TU Xinghao;MA Huifang;WEI Fang;XIE Ya;LYU Xin;CHEN Hong;DU Liqing(South Subtropical Crops Research Institute,Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Fruit Biology,Ministry of Agriculture and Rural Affairs,Zhanjiang,Guangdong 524091,China;Oil Crops Research Institute,Chinese Academy of Agricultural Sciences/Key Laboratory of Oilseeds Processing,Ministry of Agriculture and Rural Affairs,Wuhan,Hubei 430062,China;Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences/Laboratory of Quality and Safety Risk Assessment on Agro-products Processing(Zhanjiang),Ministry of Agriculture and Rural Affairs,Zhanjiang,Guangdong 524001,China)

机构地区：[1]中国热带农业科学院南亚热带作物研究所/农业农村部热带果树生物学重点实验室,广东湛江524091 [2]中国农业科学院油料作物研究所/农业农村部油料加工重点实验室,湖北武汉430062 [3]中国热带农业科学院农产品加工研究所/农业农村部农产品加工质量安全风险评估实验室(湛江),广东湛江524001

出　　处：《热带作物学报》2020年第11期2353-2363,共11页Chinese Journal of Tropical Crops

基　　金：海南省自然科学基金项目(No.319QN287);2019年度广东省乡村振兴战略专项资金项目(No.77);中央级公益性科研院所基本业务费专项(No.1630062017034)。

摘　　要：芒果核仁是芒果加工的副产物,其中脂肪含量达9.0%~13.1%(干基),从中提取的核仁油是一种优质油脂,具有较高的营养价值及开发利用前景。本文主要从芒果核仁油理化性质、脂质组成及开发利用等方面总结归纳近年来的科学研究进展,并与可可脂、类可可脂的甘油三酯组分进行对比分析,明确了芒果核仁油研究中存在的问题,并给出合理建议。Mango kernel,a byproduct of mango processing,is of a fat content 9.0%~13.1%(dry basis).The extracted kernel oil is a high quality oil,which has high nutritional value and development prospect.In this paper,the research progress of mango kernel oil in recent years were summarized from three aspects:the physiochemical index,lipid composition,exploitation and utilization.By comparing with the triglyceride components of cocoa butter and cocoa butter alternatives,the problems in the research of mango kernel oil were clarified and reasonable suggestions were given.It is hoped to promote the further development of mango kernel oil research and provide theoretical guidance and basis for the research and industrial development of mango kernel oil.

关 键 词：芒果核仁油 理化性质 开发利用 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]