植物油脂体提取及稳定性评价研究进展  

Research Progress in Extraction and Stability Evaluation of Plant Oil Bodies

作　　者：单子明 彭郁[1] 秦琛强 傅娆 李茉[1] 倪元颖[1] 温馨[1] SHAN Ziming;PENG Yu;QIN Chenqiang;FU Rao;LI Mo;NI Yuanying;WEN Xin(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2024年第19期251-262,共12页Food Science

基　　金：国家自然科学基金国际(地区)合作与交流项目(32020103015)。

摘　　要：油脂体是油料作物种子贮存油脂的细胞器,油脂体表面特殊的磷脂-蛋白质膜使其可以分散于水中形成稳定的水包油乳液,呈现出良好的物理化学稳定性和乳化性,在食品领域具有广阔的应用前景。近年来,为提高油脂体的提取率和应用性,油脂体的提取分离和稳定性研究一直是该领域研究的热点。植物油脂体的提取方法和提取条件具有多样性,可总结为水提取法、溶液提取法和酶辅助提取法3大类,不同植物来源和应用所适用的提取方法也不同。植物油脂体稳定性可以分为物理、化学和生物稳定性3个方面,文章总结了常用的稳定性评价方法,以期为油脂体的深入研究和应用提供参考。The oil body is an organelle that stores oil in oil crop seeds.The presence of a phospholipid-protein membrane on its surface allows for the dispersion of oil bodies in water,resulting in the formation of a stable water-in-oil emulsion.Oil bodies hold immense potential in the food industry due to its exceptional physicochemical stability and emulsifying properties.The extraction and stability of oil bodies has always been a research hotspot,driven by the need for enhanced extraction efficiency and applicability.There are diverse extraction methods and conditions for plant oil bodies,which can be generally classified into three categories:water extraction,solution extraction,and enzyme-assisted extraction.The choice of extraction methods depends on plant sources and applications.The stability of oil bodies is assessed from physical,chemical,and biological aspects.This comprehensive review summarizes the commonly employed evaluation methods with the aim of encouraging further research and application of oil bodies.

关 键 词：油脂体 结构 提取 稳定性 稳定性评价 应用 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]