蚕蛹油的提取、营养组成及生物活性研究进展  

Research Progress on the Extraction,Nutritional Composition,and Bioactivities of Silkworm Pupa Oil

作　　者：刘宇 李华[1] LIU Yu;LI Hua(College of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《食品与生物技术学报》2024年第11期60-70,共11页Journal of Food Science and Biotechnology

摘　　要：蚕蛹油的提取技术、营养价值和生物活性是蚕蛹油走向市场的关键因素。作者综述了常见蚕蛹油提取方法的优缺点,蚕蛹油中主要营养成分的种类、含量及功能,蚕蛹油的生物活性及其在食品中的应用现状,以期为蚕蛹油的工业化生产和在健康食品中的高值化利用提供理论依据。The extraction techniques,nutritional values,and bioactivities of silkworm pupa oil are key to its successful market adoption.The author summarizes the advantages and disadvantages of common extraction methods for silkworm pupa oil,and details the main nutritional and bioactive components,their respective concentrations,and functional properties.Additionally,the author discusses the bioactivities of silkworm pupa oil and its current applications in the food industry.In order to provide a theoretical foundation for its industrial production and high-value utilization in functional and healthy food sectors.

关 键 词：蚕蛹油 提取方法 营养组成 生物活性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]