米糠油应用研究进展
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摘要
随着生产力水平的提高,米糠油的加工工艺得到广泛研究与应用,并通过技术革新保留了更多的营养伴随物,包括丰富的不饱和脂肪酸、谷维素、植物甾醇和角鲨烯等活性成分,因而也被称为"健康营养油"。近年来人们对米糠油的食用和药用价值进行了深入研究,在疾病预防、食品加工等领域都有所涉及,市场前景十分广阔。因此,本文综述了近几年国内外对米糠油在食品工业、疾病干预和生物质能源等方面的研究,为充分开发和利用我国米糠油提供全面的理论指导。
In recent years,the processing technology of rice bran oil(RBO) has been extensively studied and applied. Due to technological innovations,more nutritional concomitants that are rich in unsaturated fatty acids,oryzanol,phytosterols,vitamin E,squalene and other bioactive ingredients,have been retained. RBO,also known as "healthy nutrient oil",its edible and medicinal value have been investigated deeply last several years,including its properties in disease prevention and application in food processing,which has contributed to a broad market prospect.Therefore,studies about RBO in the field of food industry,disease intervention and biomass energy have summarized and demonstrated in this review to provide comprehensive theoretical guidance and practical significance for the further development and utilization of rice bran oil in China.
In recent years,the processing technology of rice bran oil(RBO) has been extensively studied and applied. Due to technological innovations,more nutritional concomitants that are rich in unsaturated fatty acids,oryzanol,phytosterols,vitamin E,squalene and other bioactive ingredients,have been retained. RBO,also known as "healthy nutrient oil",its edible and medicinal value have been investigated deeply last several years,including its properties in disease prevention and application in food processing,which has contributed to a broad market prospect.Therefore,studies about RBO in the field of food industry,disease intervention and biomass energy have summarized and demonstrated in this review to provide comprehensive theoretical guidance and practical significance for the further development and utilization of rice bran oil in China.
引文
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[2]喻凤香,林亲录,陈煦,等.我国主稻区米糠原油的脂肪酸分析[J].食品工业,2012(8):156-158.
[3]孙佳,胡彦,丁友芳,等.马鲁拉油与6种植物油理化性质、脂肪酸组成、营养物质比较[J].中国油脂,2017,42(2):38-41.
[4]恽卓婷,廖鲜艳,翁新楚.茶叶籽油与油茶籽油理化性质及脂肪酸组成比较[J].食品工业科技,2011,32(6):136-138.
[5]严晓丽,徐昕.气相色谱法鉴别掺假山茶油定性及定量研究[J].食品工程,2011(2):47-49.
[6]杨春英,刘学铭,陈智毅.15种食用植物油脂肪酸的气相色谱-质谱分析[J].食品科学,2013,34(6):211-214.
[7]刘肖丽,吴雪辉,杨公明.米糠油的功能特性及开发前景[C]管产学研助推食品安全重庆高峰论坛---2011年中国农业工程学会农产品加工及贮藏工程分会学术年会暨全国食品科学与工程博士生学术论坛论文集.2011.
[8]刘慧敏.不同植物油微量成分与抗氧化能力的相关性研究[D].无锡:江南大学,2015.
[9]杨春英,刘学铭,陈智毅,等.气相色谱-质谱联用法测定14种食用植物油中的植物甾醇[J].中国粮油学报,2013,28(2):123-128.
[10]徐向华,张欣,于瑞祥,等.高效液相色谱法同时测定植物油中角鲨烯、生育酚和甾醇烯[J].食品科学,2015,36(16):141-147.
[11]顾强,石晶,袁大炜,等.常见植物油中8种生育酚和生育三烯酚含量分析[J].食品工业,2017(2):304-307.
[12]温运启,刘玉兰,王璐阳,等.不同食用植物油中维生素E组分及含量研究[J].中国油脂,2017,42(3):35-39.
[13]刘瑞菊,褚建波,陈启云.谷维素的研究进展[J].河南科技大学学报(医学版),2015,33(3):237-240.
[14]刘纯友,马美湖,靳国锋,等.角鲨烯及其生物活性研究进展[J].中国食品学报,2015,15(5):147-156.
[15]Newmark HL.Squalene,olive oil,and cancer risk.Review and hypothesis[J].Annals of the New York Academy of Sciences,1999,889(1):193-203.
[16]吴素萍,章中.植物甾醇的研究现状[J].中国食物与营养,2007(9):20-22.
[17]高经梁,刘玉兰,高伟梁,等.米糠油的加工技术及应用研究进展[J].粮食科技与经济,2012(5):49-52.
[18]蔡勇建,谢莹,林亲录,等.高谷维素米糠油精炼工艺研究[J].食品工业,2015(8):42-45.
[19]魏佳丽,马传国,柴小超.米糠油脱酸过程中保留去甲基甾醇的工艺优化[J].中国粮油学报,2015,30(11):76-80.
[20]刘玉兰,陈园顺,董婷,等.高效保留米糠油营养成分的最佳吸附脱色条件研究[J].中国粮油学报,2015,30(7):37-41.
[21]Loypimai P,Moongngarm A,Chottanom P.Impact of stabilization and extraction methods on chemical quality and bioactive compounds of rice bran oil[J].Emirates Journal of Food&Agriculture,2015,27(11):849-856.
[22]WHO.Interim summary of conclusions&dietary recommendations on total fat&fatty acids.The joint FAO/WHOexpert consultation on fats&fatty acids in human nutrition.Geneva:WHO,2008:1-14.
[23]Choudhary M,Grover K,Kaur G.Development of rice bran oil blends for quality improvement[J].Food Chemistry,2015,173:770-777.
[24]Katsri K,Noitup P,Junsangsree P,et al.Physical,chemical and microbiological properties of mixed hydrogenated palm kernel oil and cold-pressed rice bran oil as ingredients in non-dairy creamer[J].Songklanakarin Journal of Science&Technology,2014,36(1):73-81.
[25]Rudzińska M,Hassanein M M,Abdelrazek A G,et al.Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability[J].Journal of Food Science&Technology,2016,53(2):1-8.
[26]刘玉兰,王莹辉,李时军.煎炸米糠油营养成分及煎炸油条品质分析[J].中国油脂,2014,39(3):28-32.
[27]刘玉兰,王莹辉,张振山,等.4种油脂煎炸过程中维生素E组分含量变化的研究[J].中国油脂,2015,40(12):48-52.
[28]Chotimarkorn C,Silalai N.Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage[J].Food Research International,2008,41(3):308-317.
[29]Debnath S,Rastogi N K,Krishna A G G,et al.Effect of frying cycles on physical,chemical and heat transfer quality of rice bran oil during deep-fat frying of poori:,An Indian traditional fried food[J].Food&Bioproducts Processing,2012,90(2):249-256.
[30]Gupta P K,Jadhav S B,Singhal R S.Development of shrikhand,premix using microencapsulated rice bran oil as fat alternative and hydrocolloids as texture modifier[J].Food Hydrocolloids,2015,48:220-227.
[31]Pramualkijja T,Pirak T,Kerdsup P.Effect of salt,rice bran oil and malva nut gum on chemical,physical and physicoChemical properties of beef salt-Soluble protein and its application in low fat salami[J].Food Hydrocolloids,2015,53:303-310.
[32]Alfaro L,Hayes D,Boeneke C,et al.Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil[J].LWT-Food Science and Technology,2015,62(2):1184-1191.
[33]房新平,翟红梅,胡长利.植物油在婴儿配方乳粉中的应用探讨[J].中国油脂,2014(8):88-91.
[34]Bakota E L,Winkler-Moser J K,Liu S X.Evaluation of a rice bran oil-derived spread as a functional ingredient[J].European Journal of Lipid Science&Technology,2014,116(5):521-531.
[35]欧阳建勋.米糠油资源开发应用探讨[J].粮食科技与经济,2011,36(3):24-26.
[36]王高林,马传国,王德志.米糠油生产应用技术[J].中国油脂,2008,33(3):17-21.
[37]王晓晨,吉爱国.NF-κB信号通路与炎症反应[J].生理科学进展,2014,45(1):68-71.
[38]Liang Y,Gao Y,Lin Q,et al.A review of the research progress on the bioactive ingredients and physiological activities of rice bran oil[J].European Food Research&Technology,2014,238(2):169-176.
[39]Chithra P K,Sindhu G,Shalini V,et al.Dietary Njavara rice bran oil reduces experimentally induced hypercholesterolaemia by regulating genes involved in lipid metabolism[J].British Journal of Nutrition,2015,113(8):1207-1219.
[40]Alokbi S Y,Mohamed D A,Hamed T E,et al.Rice bran oil and pumpkin seed oil alleviate oxidative injury and fatty liver in rats fed high fructose diet[J].Polish Journal of Food&Nutrition Sciences,2014,64(2):127-133.
[41]Yadav N V,Ramaiyan B,Acharya P,et al.Sesame oil and rice bran oil ameliorates adjuvant-induced arthritis in rats:distinguishing the role of minor components and fatty acids[J].Lipids,2016,51(12):1385-1395.
[42]Rigo L A,da Silva C R,de Oliveira S M,et al.Nanoencapsulation of rice bran oil increases its protective effects against UVB radiation-induced skin injury in mice[J].European Journal of Pharmaceutics and Biopharmaceutics,2015,93:11-17.
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