植物甾醇的提取、生理功能及在食品中的 应用综述
本文主要介绍了植物甾醇的相关性质、功能及在食品中的应用, 综述了在油脂加工副产物中甾醇的含量与提取, 包括在副产物油脚中甾醇的含量与提取率; 不同来源的副产物脱臭馏出物中甾醇的含量、主要甾醇成分及提取工艺等。介绍了植物甾醇的特殊功能(如降低胆固醇、减少冠心病发生、抗氧化等)及在食品中的广泛应用。天然植物甾醇在食品体系中添加时经常会出现结晶现象, 且在水相和油相中溶解度低。为能在食品中广泛应用, 常采用植物甾醇改性将其转变成甾醇酯的方式添加到食品中。文中介绍了植物甾醇改性的不同工艺并得到了较好的效果。在特殊的环境条件下, 天然甾醇会发生氧化产生甾醇氧化产物。文中介绍了不同储藏条件甾醇氧化产物的含量及主要成分、甾醇氧化稳定性与结构的关系以及对主要慢性病的发生和发展的促进作用等。
The properties, functions and application of phytosterol were introduced in this article. The content and extraction of phytosterol from the main by-products in oil processing were summarized, including its content and extraction ratio in oil residue, as well as the content, the main ingredients and the extraction from different deodorizer distillate sources. The special functions (such as lower cholesterol, reduce coronary heart disease (CHD), antioxidant and others) and application in food of phytosterol were introduced. Natural phytosterol often occurred crystallization when added in the food system, and its solubility was low in water phase and oil phase, in order to expand the range of its application in food, the way of sterol ester modified by phytosterol was often used in the process of adding to food. The different modification processes of it and good effect were introduced in article. Natural phytosterol would occur oxidation and produce the sterol oxidation products in the special environment. The content and main ingredients of sterol oxidation products in different storage conditions, the relationship between oxidation stability of sterol and its structure, the occurrence and development of major chronic diseases role and others were also introduced in this article.
标题：植物甾醇的提取、生理功能及在食品中的 应用综述
英文标题：Review of the extraction, physiological function and application in food of phytosterol
作者：
郭咪咪 国家粮食局科学研究院油脂组
王瑛瑶 国家粮食局科学研究院油脂组
栾霞 国家粮食局科学研究院油脂组
方冰 国家粮食局科学研究院油脂组
中文关键词:植物甾醇,提取,应用,改性,氧化产物,
英文关键词:phytosterol,extraction,application,modification,oxidation products,
发表日期：2014-07-26
- 文件大小:
- 245.53 KB
- 下载次数:
- 60
-
高速下载
|
|
