稻米油的营养成分、制取工艺及应用研究进展  

Progress in nutrients, preparation technology and application of rice bran oil

作　　者：陶黎丽 邓乾春[2] 盛锋 汤行春[1] TAO Lili;DENG Qianchun;SHENG Feng;TANG Xingchun(College of Life Sciences,Hubei University,Wuhan 430062,China;Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)

机构地区：[1]湖北大学生命科学学院,武汉430062 [2]中国农业科学院油料作物研究所,武汉430062

出　　处：《中国油脂》2021年第12期62-68,共7页China Oils and Fats

基　　金：湖北省重点研发计划(2020BCA086)。

摘　　要：稻米油不仅富含不饱和脂肪酸,还富含谷维素、植物甾醇等多种脂质伴随物,对人体健康十分有益。随着大健康产业的快速发展,稻米油的提质制取及高值化利用已成为大型油脂加工企业及科研者研究的热点。综述了稻米油中不饱和脂肪酸、谷维素、植物甾醇、角鲨烯、维生素E等营养成分的含量及功能,并对米糠稳定化处理、稻米油制取工艺及稻米油在煎炸食品、乳液递送、生物能源等方面的应用进行了梳理,旨在为稻米油的加工利用提供一定的理论基础及技术指导。Rice bran oil is not only rich in unsaturated fatty acids, but also rich in oryzanol, phytosterols and other lipid concomitants, which is very beneficial to human health. With the rapid development of large health industry, the quality improvement extraction and high-value utilization of rice bran oil has become a research focus for large oil processing companies and researchers. The contents and functions of nutrients in rice bran oil such as unsaturated fatty acids, oryzanol, phytosterols, squalene and vitamin E were reviewed. The stabilization treatment of rice bran, preparation process of rice bran oil and application of rice bran oil in fried food, emulsion delivery and bioenergy were introduced so as to provide a certain theoretical basis and technical guidance for the processing and utilization of rice bran oil.

关 键 词：稻米油 营养成分 制取工艺 应用 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]