制油技术对菜籽油脂类伴随物影响的研究进展

Research Progress on the Effect of Oil Preparation Technology on Lipid Concomitants in Rapeseed Oil

油菜籽的主要利用途径是制取菜籽油,不同的制油工艺技术对菜籽油中所含脂类伴随物(植物多酚、植物甾醇、生育酚、β-胡萝卜素等)影响显著。脂类伴随物是菜籽油的重要组成部分,因此了解制油过程中菜籽油脂类伴随物的变化规律至关重要。本文主要综述近年来不同制油工艺技术对菜籽油中脂类伴随物影响的重要研究成果,着重介绍油菜籽预处理技术(包括脉冲电场、微波、焙烤/蒸炒等)、提油工艺(超临界CO_(2)萃取、水酶法、新溶剂浸出法等)和精炼工艺(脱胶、脱酸、脱色、脱臭等),以期为开发油菜籽绿色、高效加工技术提供理论依据。

The major route of rapeseed utilization is by the preparation of rapeseed oil.Different oil preparation technologies have a significant influence on lipid concomitants(including polyphenols,phytosterols,tocopherols,and β-carotene)in rapeseed oil.Lipid concomitants are an important part in rapeseed oil quality,so it is crucial to understand the changes of lipid concomitants during rapeseed oil production.The aim of this review is to summarize the major outcomes of recent research on the influence of different oil preparation technologies on lipid concomitants in rapeseed oil with a focus on pretreatment technologies(including pulsed electric field,microwave,and roasting/steaming),oil extraction technologies(including supercritical carbon dioxide extraction,aqueous enzymatic extraction,and solvent extraction)and refining processes(including degumming,deacidification,decolorization,and deodorization).We hope that this review will provide a theoretical basis for the development of green and efficient technology for rapeseed processing.