初榨椰子油的营养组分和功效作用研究进展  

Research progress on nutrient components and bioactivities of virgin coconut oil

作　　者：雷昌贵[1] 孟宇竹 陈锦屏[3] 张晓东 蔡花真[1] 张旭伟[1] LEI Chang-gui;Meng Yu-zhu;CHEN Jin-ping;ZHANG Xiao-dong;CAI Hua-zhen;ZHANG Xu-wei(Henan Quality Polytechnic,Food and Chemical Engineering Department,Pingdingshan 467000,China;Ping-dingshan Institute Technology,Modern Service Department,Pingdingshan 467000,China;Shanxi Normal Univer-sity,College of Food Engineering and Nutritional Science,Xi’an 710062,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467000 [2]平顶山技师学院现代服务系,河南平顶山467000 [3]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《中国油料作物学报》2023年第3期454-461,共8页Chinese Journal of Oil Crop Sciences

基　　金：河南省高等学校重点科研项目(20B550007);河南省高校人文社会科学研究一般项目(2022-ZDJH-00363)。

摘　　要：初榨椰子油(virgin coconut oil,VCO)是中链脂肪酸的主要来源之一,其中月桂酸的含量达到总脂肪酸的44%~54%。随着研究的不断深入,VCO越来越受到食品及医药领域的关注,其市场规模也在逐年扩大。本文介绍了VCO的营养组分和理化性质,对其所发挥的抗氧化、抗病毒、抗菌和预防心血管疾病等健康功效及其潜在机制进行了综述,为VCO的进一步开发与推广提供理论参考。Virgin coconut oil is a valuable source of medium chain fatty acids,with lauric acid comprising 44%-54%of the total fatty acids.With the deepening of research,virgin coconut oil has attracted growing attention in the field of food and medicine.Besides,its market scale is also expanding year by year.In this article,the nutrient components and physicochemical properties of VCO were introduced,and the health effects of VCO on antioxidant,antiviral,antibacterial and cardiovascular disease prevention and their potential mechanisms were reviewed.It was aimed to provide theoretical reference for the further development and popularization of virgin coconut oil.

关 键 词：初榨椰子油 营养组分 理化性质 健康功效 活性机制 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]