制油技术对菜籽油脂类伴随物影响的研究进展

摘要/Abstract

摘要： 油菜籽的主要利用途径是制取菜籽油，不同的制油工艺技术对菜籽油中所含的脂类伴随物（植物多酚、植物甾醇、生育酚、β-胡萝卜素等）影响显著。脂类伴随物是菜籽油品质的重要组成部分，因此了解制油过程中菜籽油脂类伴随物的变化是至关重要的。主要综述了近年来不同制油工艺技术对菜籽油中脂类伴随物影响的重要研究成果，着重介绍了油菜籽预处理技术（包括脉冲电场、微波、焙烤/蒸炒等）、提油工艺（超临界CO2萃取、水酶法、新溶剂浸出法等）和精炼工艺（脱胶、脱酸、脱色、脱臭等），以期为开发油菜籽绿色、高效加工技术提供理论依据。

关键词: 油菜籽, 菜籽油, 脂类伴随物, 制油技术, 研究进展

Abstract: The main way of utilization route of rapeseed was the preparation of rapeseed oil. Different oil preparation technologies have significant influence on the lipid concomitants (including polyphenols, phytosterols, tocopherols, β-carotene, etc.) contained in rapeseed oil. Lipid concomitant are an important component of rapeseed oil quality, it is crucial to understand the changes of rapeseed oil concomitant during oil production. It is crucial to understand the changes of the lipid concomitants of rapeseed during processing. In the present work, the aim of this review is to summarizes the important research results of the influence of different oil preparation technologies on the lipid accompaniment in rapeseed in recent years, and focuses on the pretreatment technology of rapeseed (including pulsed electric field, microwave, roasting/steaming, etc.), oil extraction technology (including supercritical carbon dioxide, aqueous enzymatic, New solvent leaching method, etc.) and refining processes (including degumming, deacidification, decolorization, deodorization, etc.). The objective of the present work is to provide some theoretical basis for the development of green and efficient processing technology of rapeseed.

Key words: Rapeseed, Rapeseed Oil, Lipid Concomitants, Oil Preparation Technology, Research Progress

中图分类号:

：TS225.1

马旋王未君郑畅刘昌盛. 制油技术对菜籽油脂类伴随物影响的研究进展[J]. 食品科学, 0, (): 0-0.

maxuan ma. Research Progress on Effects of Oil Preparation Technology on Lipid Concomitants in Rapeseed Oil[J]. FOOD SCIENCE, 0, (): 0-0.

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