米糠油的提取工艺与营养价值的研究进展

Research Progress on the Extraction Process and Nutritional Value of Rice Bran Oil

水稻是世界上主要的粮食作物,占全球人口膳食能量摄入的20%左右。米糠是水稻的外层棕色物质,作为碾米过程中的主要副产品之一,是米糠油(Rice bran oil,RBO)的来源。RBO具有良好的脂肪酸谱和植物营养素,如谷维素、生育酚、生育三烯酚、植物甾醇和重要的膳食纤维,这些生物活性化合物具有保护心脏、抗氧化、抗炎、抗糖尿病和抗肿瘤等特性。RBO因其独特的性质和营养价值而获得了许多食品工业以及制药领域的应用。文章分析了RBO的组成,综述了RBO的提取工艺、应用现状和在食品、药物方面的应用。

Rice is the main food crop in the world,accounting for about 20%of the dietary energy intake of the global population.Rice bran is the outer brown substance of rice.As one of the main by-products in rice milling,it is the source of rice bran oil(RBO).RBO has a good fatty acid profile and phytonutrients,such as oryzanol,tocopherol,tocotrienol,phytosterol,and important dietary fiber.These bioactive compounds have the characteristics of heart protection,antioxidant,anti-inflammatory,anti-diabetes,and anti-tumor.RBO has been applied in many food sectors and pharmaceutical fields because of its unique properties and nutritional value.This paper analyzes the composition of RBO,summarizes the extraction process,application status,and application of RBO in food and medicine.