| 王金亭.黄秋葵籽油的研究进展[J].中国油脂,2019,44(2):.[WANG Jinting.Progress in okra seed oil[J].China Oils and Fats,2019,44(2):.] |
| 黄秋葵籽油的研究进展 |
| Progress in okra seed oil |
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| DOI： |
| 中文关键词: 黄秋葵籽油 制备工艺 脂肪酸组成 油用性能 |
| 英文关键词:okra seed oil extraction process fatty acid composition oil performance |
| 基金项目: |
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| 摘要点击次数: 1167 |
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| 中文摘要: |
| 参考了近5年研究文献，综述了黄秋葵籽油的制备工艺、脂肪酸组成、油用性能及应用情况。实验室提取黄秋葵籽油技术比较成熟，微波、超声波辅助提取可提高产率，不过黄秋葵籽油量产工艺有待加强。黄秋葵籽油中主要含有亚油酸、油酸、棕榈酸、硬脂酸等多种脂肪酸，饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸比例合适，接近1∶?1∶?1的理想模式。黄秋葵籽油中含有丰富的必需脂肪酸和抗氧化物质，具有清除自由基、保护肝脏、修复胃黏膜等功效，具有重要的保健功能和开发价值。黄秋葵籽油性能稳定，抗氧化性强，通过微胶囊化和共轭亚油酸的转化，可以提高其稳定性和抗氧化性。对黄秋葵籽油的研究方向提出了合理的建议。 |
| 英文摘要: |
| The extraction process, fatty acid composition, oil performance and application of okra seed oil were summarized based on the research results in recent five years. The technology of extracting okra seed oil in laboratory was mature, and the yield could be improved by microwave and ultrasound wave, but the mass production technology needed to be strengthened. The okra seed oil was mainly composed of a variety of fatty acids, such as linoleic acid, oleic acid, palmitic acid and stearic acid, and the proportions of saturated fatty acids to monounsaturated fatty acids to polyunsaturated fatty acids in okra seed oil was close to 1∶?1∶?1. Okra seed oil was rich in essential fatty acids and antioxidants, which provided important physiology health function and value of application development, such as scavenging free radicals, protecting liver and repairing gastric mucosa, etc. The okra seed oil had advantages of stable performance and strong anti-oxidation, and its stability and anti-oxidation could be improved by microencapsulation and transformation of conjugated linoleic acid. In the end, reasonable suggestions were put forward for the future research direction on okra seed oil. |
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