油茶籽油生物活性成分、风味物质及脂质组成研究进展  

Research Progress on the Bioactive Components,Flavor Compounds and Lipid Composition of Camellia oleifera Seed Oil

作　　者：刘旭东 曾文权 李力[1] 吴苏喜[2] 肖志红[1] 李昌珠[1] LIU Xudong;ZENG Wenquan;LI Li;WU Suxi;XIAO Zhihong;LI Changzhu(State Key Laboratory of Utilization of Woody Oil Resource,Hunan Academy of Forestry,Changsha 410004,China;School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha 410114,China)

机构地区：[1]湖南省林业科学院省部共建木本油料资源利用国家重点实验室,湖南长沙410004 [2]长沙理工大学食品与生物工程学院,湖南长沙410114

出　　处：《生物质化学工程》2024年第6期1-13,共13页Biomass Chemical Engineering

基　　金：湖南省科技创新计划项目(2022RC1156);湖南省重大科技创新平台项目(2023PT1001);湖南省林业科技计划项目(XLK202410)。

摘　　要：油茶是世界四大木本油料作物之一,油茶籽油是富含不饱和脂肪酸的传统食用油,备受人们青睐。生物活性成分含量、风味物质和脂质组成是评价植物油品质和消费者选择食用油的重要依据。油茶籽油生物活性成分主要有角鲨烯、生育酚、植物甾醇、多酚和类胡萝卜素,其具有抗炎、抗氧化和抗肿瘤等作用。本文对油茶籽油生物活性成分、风味物质以及脂质组成的最新研究进展进行了全面概述,重点介绍了油茶籽油中生物活性成分的种类和功效、挥发性风味物质和脂质组成检测方法、产生挥发性化合物的物质基础及影响油茶籽油风味形成的因素,并对油茶籽油产业的健康发展进行了展望。Camellia oleifera is one of the four major woody oil crops in the world and a traditional edible oil rich in unsaturated fatty acids,which is highly favored by people.Bioactive substances content,flavor compounds and lipid composition are important foundations for evaluating the quality of vegetable oils and consumers'choice of edible oils.The bioactive components of C.oleifera oil mainly include squalene,tocopherols,phytosterols,polyphenols,and carotenoids,which possess anti-inflammatory,antioxidant and anti-tumor properties.This review provided a comprehensive overview of the latest research progress on the bioactive components,flavor substances and lipid composition of C.oleifera oil,focusing on the types and function of bioactive components,the detection methods of volatile flavor substances and lipid composition,the material basis of the generation of volatile compounds and the factors affecting the flavor formation of C.oleifera oil.Currently,squalene is primarily detected using gas chromatography,phytosterols are detected using high-performance liquid chromatography,while polyphenols and carotenoids are mainly detected using spectrophotometry.This review provided an important theoretical basis for improving the quality and flavor of C.oleifera oil and prospects for the healthy development of the C.oleifera oil industry.

关 键 词：油茶籽油 生物活性成分 风味物质 脂质 大健康 检测技术 

分 类 号：TQ35[化学工程] TQ91