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| 植物油中角鲨烯含量及其在油脂加工与使用过程中的变化 |
| Content of squalene in vegetable oils and its change during oil processing and utilization |
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| DOI： |
| 中文关键词: 角鲨烯 植物油 制油 精炼 适度加工 |
| 英文关键词:squalene vegetable oil oil production refining moderate processing |
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| 中文摘要: |
| 角鲨烯作为重要的脂溶性生理活性物质，常见于深海鱼肝油中。随着对食用油脂研究的深入，在橄榄油等植物油中也发现存在较高含量的角鲨烯。然而，植物油的过度加工通常会导致所含的角鲨烯大量损失，降低了油品的氧化稳定性和营养功能。介绍了角鲨烯的化学结构及其在常见植物油中的含量，进一步分析了其在制油和精炼过程中的含量变化，发现快速液压法、冷榨法和水酶法等低温制油方法可使油中的角鲨烯得到最大程度的保留，而脱臭是造成角鲨烯损失量最高的工段。研究发现煎炸对植物油中角鲨烯含量也有影响。随着煎炸时间的延长，油中角鲨烯含量不断减少。基于上述分析，认为开发并推广低温制油和适度精炼工艺，在保证出油率和控制危害物质至最低水平的基础上，可最大程度保留成品油中的角鲨烯含量，同时在油脂使用过程中控制好油温。 |
| 英文摘要: |
| Squalene is one of the most important nutrients in cod-liver oils.Olive oil contains high content of squalene according to numerous studies nowadays.However, most of the squalene will be lost in the oil process, which will result in the low quality of the ending products.The structure of squalene as well as its contents in common vegetable oils were summarized, and its content change in different oil production and refining processes were further analyzed.It was found that the high content of squalene could be retained by low temperature oil preparation methods such as rapid hydraulic method, cold pressing method and aqueous enzymatic method, and deodorization was the highest loss section of squalene.Besides, frying also affected the content of squalene in vegetable oil.With the extension of frying time, the content of squalene in vegetable oil decreased continuously.Based on the above analysis, it was considered that the development and promotion of low temperature oil production and moderate refining process could maximize squalene content in finished oil on the basis of guaranteeing oil yield and controlling harmful substances to the lowest level, and it was necessary to control the temperature during oil using. |
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