小麦胚芽油化学组成与功能特性研究进展

Advances in chemical composition and functional characteristics of wheat germ oil

小麦胚芽油是经小麦胚芽加工得到的食用油,其多不饱和脂肪酸含量60%左右,生育酚含量高达2573.69 mg/kg,远高于其他植物油,总植物甾醇含量为8512.06 mg/kg,其中β-谷甾醇高达5812.76 mg/kg。小麦胚芽油因具有丰富的营养价值以及抗氧化、抗疲劳等功能特性而被广泛应用于医疗保健、美容等领域。因此,本文主要对小麦胚芽油理化性质、营养特性进行总结,同时对比分析不同的制备工艺小麦胚芽油品质,旨在为小麦胚芽油及其副产物的开发利用提供参考。

Wheat germ oil is a edible oil obtained from wheat germ processing.The content of polyunsaturated fatty acids is about 60%,the content of tocopherol is as high as 2573.69 mg/kg,which is much higher than those of other vegetable oils.The total phytosterol content is 8512.06 mg/kg,among whichβ-sitosterol is as high as 5812.76 mg/kg.Wheat germ oil is widely used in medical care,beauty and other fields because of its high nutritional value,antioxidant,anti-fatigue and other functional properties.Therefore,this paper mainly summarized the physical and chemical properties and functional characteristics of wheat germ oil,analyzed and compared the different preparation processes of wheat germ oil,and provided references for the rational utilization of wheat germ oil resources,aiming to provide a reference for the subsequent development and utilization of wheat germ oil and its by-products.