| 亚麻籽酚类化合物抗氧化和油相迁移特性研究进展 |
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| 引用本文： | 禹晓,黄沙沙,聂成镇,相启森,翟娅菲,申瑞玲,邓乾春.亚麻籽酚类化合物抗氧化和油相迁移特性研究进展[J].中国油料作物学报,2019,41(4):643-649. |
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| 作者姓名： | 禹晓 黄沙沙 聂成镇 相启森 翟娅菲 申瑞玲 邓乾春 |
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| 作者单位： | 1. 郑州轻工业大学食品与生物工程学院，食品生产与安全河南省协同创新中心，河南郑州，450001；
2. 中国农业科学院油料作物研究所，油料脂质化学与营养湖北省重点实验室，湖北武汉，430062 |
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| 基金项目： | 国家自然科学基金（31801502）；河南省科技攻关（182102110391）；郑州轻工业学院博士博士启动基金(2016BSJJ022) |
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| 摘 要： | 亚麻籽除了富含植物来源n-3多不饱和脂肪酸ɑ-亚麻酸外,也是木酚素、酚酸等功能性植物化合物的重要来源。本文重点综述了品种和种植区域、成熟过程、不同预处理(萌动、烘烤/焙炒、微波)及制油工艺(压榨法、溶剂法)对亚麻籽典型酚类化合物丰度、存在形态、抗氧化及油相迁移特性的影响,以期为亚麻籽油的提质制取及高值化应用提供理论依据。
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| 关 键 词： | 亚麻籽 酚类化合物 抗氧化 预处理 制油工艺 |
Research progress on antioxidant potential and migration characteristics into oil phase for flaxseed phenolic compounds |
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| YU Xiao,HUANG Sha-sha,NIE Cheng-zhen,XIANG Qi-sen,ZHAI Ya-fei,SHEN Rui-ling,DENG Qian-chun.Research progress on antioxidant potential and migration characteristics into oil phase for flaxseed phenolic compounds[J].Chinese Journal of Oil Crop Sciences,2019,41(4):643-649. |
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| Authors: | YU Xiao HUANG Sha-sha NIE Cheng-zhen XIANG Qi-sen ZHAI Ya-fei SHEN Rui-ling DENG Qian-chun |
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| Institution: | (College of Food and Biological Engineering,Zhengzhou University of Light Industry,Henan Collaborative Innovation Center for Food Production and Safety,Zhengzhou 450001,China;Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan 430062,China) |
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| Abstract: | YU Xiao;HUANG Sha-sha;NIE Cheng-zhen;XIANG Qi-sen;ZHAI Ya-fei;SHEN Rui-ling;DENG Qian-chun(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Henan Collaborative Innovation Center for Food Production and Safety,Zhengzhou 450001,China;Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan 430062,China) |
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| Keywords: | flaxseed phenolic compounds antioxidant potential pretreatment oil processing technology |
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