浅析米糠油的制备、健康功效及发展趋势

Preparation,health effects,and development trends of rice bran oil

米糠油因其独特的饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸比例,以及酚类化合物和谷维素等功能性成分,始终是当前研究的重点。传统索氏提取法制备的米糠油具有溶剂残留、效率低、不利于环保等缺点。近年来,新型热联合提取技术(如微波辅助、超声辅助、超临界流体、酶辅助和亚临界等)等新方法的发展,已被证实可以显著提高米糠油的产量和质量。此外,米糠油具有抗氧化、抗炎、降血糖、降血脂等功效,为米糠油的应用和发展奠定了基础。本综述提供了有关米糠油的制备、健康功效以及未来发展趋势的全面信息,旨在为米糠油的开发利用提供一定的借鉴参考。

Rice bran oil has been the focus of current research because of its unique ratio of saturated fatty acids,mono-unsaturated fat fatty acids and poly-unsaturated fat acids,as well as functional components such as phenolic compounds and oryzanol.The traditional Soxhlet extraction method for preparing rice bran oil had drawbacks such as solvent residue,poor efficiency,and is not conducive to environmental protection.In recent years,the development of new methods such as supercritical extraction,subcritical extraction,microwave assisted extraction,ultrasonic assisted extraction,and ohmic heating extraction have been proven to significantly improve the production output and quality of rice bran oil.Rice bran oil has antioxidant,anti-inflammatory,hypoglycemic,and lipid-lowering effects,laying the foundation for its application.The review provided comprehensive information on the preparation,health benefits,and future development trends of rice bran oil,in order to provide some reference for the development and utilization of rice bran oil.